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Derp

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Machine House microbrew in Seattle has an ambrosial Mild, that I'm trying to at least get close to.
I've thought about doing the same. I had tickets to fly out for March Mildness (and to visit family) but had to cancel due to the lockdown.

That mild is the dog's bollocks.
 

kmarkstevens

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That mild is the dog's bollocks.
I know, right? Hell, a dog would probably prefer to lap this up to licking their own bollocks. That said, BCJP may knock it down for being out of style but it freaking rocks.
ABV: 3.7%
SRM: 28
OG: 1.036
FG: 1.008
IBU: 20
Mash: 2-row, Crystal, Dark Crystal, Chocolate
Hops: Nugget, Progress, Goldings

I talked to the brewer back in January and he revealed:
Yeast: Fullers
US 2 row
Bairds for the specialty malts:
Crystal 50/60L
Crystal 135/165L
Chocolate

Kicking myself I didn't ask for the mash temp or the percentages. But eventually I should be able to triangulate in on it.

I need to call them tomorrow and see if they are open. The website wasn't clear and I think WA State doesn't start to reopen until June. That said, they do have To Go operating. So, I should do my duty and at least make a token effort to help out by getting a growler or three.
 

Derp

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I know, right? Hell, a dog would probably prefer to lap this up to licking their own bollocks. That said, BCJP may knock it down for being out of style but it freaking rocks.
ABV: 3.7%
SRM: 28
OG: 1.036
FG: 1.008
IBU: 20
Mash: 2-row, Crystal, Dark Crystal, Chocolate
Hops: Nugget, Progress, Goldings

I talked to the brewer back in January and he revealed:
Yeast: Fullers
US 2 row
Bairds for the specialty malts:
Crystal 50/60L
Crystal 135/165L
Chocolate

Kicking myself I didn't ask for the mash temp or the percentages. But eventually I should be able to triangulate in on it.

I need to call them tomorrow and see if they are open. The website wasn't clear and I think WA State doesn't start to reopen until June. That said, they do have To Go operating. So, I should do my duty and at least make a token effort to help out by getting a growler or three.
Thanks for the recipe hints; I shall see what I can come up with.

My son has been getting 5L (I think) cask/boxes from the brewery. Sort of like wine in a box, but with delicious mild.
 

kmarkstevens

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Ok, my latest try at Machine House Mild is not embarrassing.
2.5 gallons
3# Golden Promise (Machine House just uses US 2-row)
6oz Bairds Crystal 135-165
4oz Bairds Crystal 50-60
2oz Bairds Chocolate
WLP85 (Machine House uses Fullers from Wyeast. WLP85 is fullers WLP002 + (WLP006 or 007) blend. Attenuates a a bit more and therefore a little drier than WLP002)
mild.jpg
 

Derp

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Ok, my latest try at Machine House Mild is not embarrassing.
How close is it? What would you change?

I haven't brewed in months due to a stupid low-carb diet, but I'm feeling the itch and I'd love to brew a mild that was even close to Machine House's.
 

kmarkstevens

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for ~2.5 gallons, I've done 4 versions, with V4 getting pretty tasty. Will take it by my LHBS tomorrow as they also love the Machine House Mild. The guys are pretty good at identifying tweaks.

v1
3# Golden Promise
.5# Bairds C50-60
.25# Bairds C135-165
.25# Bairds Chocolate
EKG ~25 IBU

v2
3# Golden Promise
.5# Bairds C50-60
.5# Bairds C135-165
.25# Bairds Chocolate
EKG ~25 IBU

v3
3# Golden Promise
.25# Bairds C50-60
.5# Bairds C135-165
2 oz Bairds Chocolate
EKG ~25 IBU

v4
3# Golden Promise
6oz Bairds C50-60
4oz Bairds C135-165
2 oz Bairds Chocolate
EKG ~25 IBU
 

kmarkstevens

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I've got another Machine House Mild waiting to tap tomorrow and hopefully getting closer to the mark.

In the meantime, cross posting from what I did for beer today.

I have too many English yeasts, and therefore winnowing out the herd. Like to get down to just 4 or 5 (my English flock includes Fullers, WLP85, West Yorkshire, London ESB, S-04, Adnans, Whitbread wlp017, Burton, WLP026 Premium.) For example, I will use Nottingham going forward to substitute for Irish ale yeast because they are pretty to my palate and the fermentation numbers. Probably use the WLP026 Premium for when I do the rare big beer/barley wine. Pitched a West Yorkshire vs Adnan's split batch yeast off 2 days ago.

I've already culled these: London III (dull, lifeless, and certainly not Boddington's), Windsor (too fruity), Yorkshire Squares (beyond my brewing ability and comes off most of the time like a Saison)
 

shetc

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