English Ales - What's your favorite recipe?

[Shenanigans]

For some maltsters, Mild Ale malt is a different name for Vienna malt. For others, it is a special malt with higher protein content that creates more intense aromas when kilned a bit darker.

For Thomas Fawcett you can check this link. Then you'll see that it has similar specs to their Vienna malt, just paler. This ends up as being the same colour as continental Vienna malt, while their Vienna malt is what is called Munich I on the continent.

It might still taste more British (nuttier, more intense) than continental Vienna, however.

Great thanks for the info.
Works out almost exactly the same price per kilo as a 25Kg sack of Swaen Vienna with postage.
However I'm curious as to how it tastes and enjoy having a look around the brew shop/warehouse.
So I'll probably drop by and grab a few 5kg bags if they still have it on offer next week.

 

[Peebee]

For some maltsters, Mild Ale malt is a different name for Vienna malt. For others, it is a special malt with higher protein content that creates more intense aromas when kilned a bit darker.

Or "lighter"!

Always seems to be "darker" in UK (than "pale malt"), but on the continent the "dark" slot might be occupied by what they term "Pale".

 

[Colindo]

Great thanks for the info.
Works out almost exactly the same price per kilo as a 25Kg sack of Swaen Vienna with postage.
However I'm curious as to how it tastes and enjoy having a look around the brew shop/warehouse.
So I'll probably drop by and grab a few 5kg bags if they still have it on offer next week.

Would you mind letting me know which shop that is? The closest to both of us that I know of is sbi4homebrew.com, and they don't have mild malt.

 

[DuncB]

I have a malt question.
Anyone familar with mild ale malt?
A nearby home brew shop is selling off it's Fawcetts mild ale with a 40% discount.
Unfortunately only up to 5kg bags so still only the same price as I would pay per kilo for a 25kg sack of somethign else but might be worth a look.

A quick Google and I only found the below.
It's the same colour as some continental Pale Ale malts.


View attachment 845633

I've been working my way through a sack of Malteurop mild ale malt.
Using it in Mild ales that I've made. Seems to do the job.

 

[Shenanigans]

Would you mind letting me know which shop that is? The closest to both of us that I know of is sbi4homebrew.com, and they don't have mild malt.

The Brouwstore in the Netherlands near Ittervoort.

https://www.brouwstore.nl/fawcett-mild-ale-mout-5-kg

It's about 25Km from where I live and a bit closer to where I work.
Some of the 25kg sacks of malt are showing as about 35€ on their website but last time I was there (about a year ago) they were discounted by 5€ if you collect them yourself.

Hopefully I find time to drop by next week and the mild malt is not already sold out.

 

[Erik the Anglophile]

Interesting, do they ship in the EU? Might buy a sack of that in that case, after I've used up the Crisp Vienna I use as a stand-in for mild malt now.

 

[Shenanigans]

Interesting, do they ship in the EU? Might buy a sack of that in that case, after I've used up the Crisp Vienna I use as a stand-in for mild malt now.

I don't think so as the site is only in Dutch and I only see the price for shipping inside The Netherlands.
They can speak English so you could drop them a mail and ask.
I would imagine that the postage would be expensive though if they are not really set up for high volume international shipping.

 

[Colindo]

The Brouwstore in the Netherlands near Ittervoort.

https://www.brouwstore.nl/fawcett-mild-ale-mout-5-kg

It's about 25Km from where I live and a bit closer to where I work.
Some of the 25kg sacks of malt are showing as about 35€ on their website but last time I was there (about a year ago) they were discounted by 5€ if you collect them yourself.

Hopefully I find time to drop by next week and the mild malt is not already sold out.

Oh, wow, that is really close. I did not know about the shop at all, looks great. They also have a large variety of liquid yeasts in stock. Better than any German shop I know of.
I still have some Warminster Mild Malt that I need to use up, which I ordered from braumischung.de. But I'm a big fan of shopping local. Will keep it in mind.

 

[Shenanigans]

Oh, wow, that is really close. I did not know about the shop at all, looks great. They also have a large variety of liquid yeasts in stock. Better than any German shop I know of.
I still have some Warminster Mild Malt that I need to use up, which I ordered from braumischung.de. But I'm a big fan of shopping local. Will keep it in mind.

Yeah as far as yeasts go they seem to have the same range and prices as Brouwland.
They dont have them all there on site but if you call they can have it there for you the next day if available from their supplier.

 

[Shenanigans]

So I picked up 25Kg of the Fawcett Mild malt yesterday.
Plus 2 x 25Kg sacks of Dingemans Pilsner and some other bits and pieces so it was worth the trip.
Also got a 9€ discount on the online price for self collection.

I have plans for the pilser malt but need to decide what to do with the mild malt.

Any suggestions?

 

[user 246304]

So I picked up 25Kg of the Fawcett Mild malt yesterday.
Plus 2 x 25Kg sacks of Dingemans Pilsner and some other bits and pieces so it was worth the trip.
Also got a 9€ discount on the online price for self collection.

I have plans for the pilser malt but need to decide what to do with the mild malt.

Any suggestions?

Brew a mild!

 

[Colindo]

For those interested in historical mild, I found a nice solution for getting brewer's caramel in Europe. I tried making it twice myself, the first one turned out burnt, the second ok, but far too pale. Then @Kristoffer84 showed me this product from the Netherlands: https://www.natuurlijknatuurlijk.nl...n/bio-gebrannte-zucker-flussig/a-392-10000012

He also got the specsheet from them which gives the colour as 3000 EBC (1500 SRM). So this is well suitable for colouring dark mild as was common throughout the 20th century. The company also verified that it is a very different product from pure coloring (E150).

I will be ordering a 1l-bottle soon and can then report on the flavour.

 

[Shenanigans]

Brew a mild!

Any recipe you would recommend?
I have Nottingham, verdant, wlp007, WLP005, WY1469 and WY1275
However the WLP005 is 3rd or 4th generation and its attunuation is starting to go through the roof (over 80%) so probably not a good idea for a mild.

 

[user 246304]

Any recipe you would recommend?
I have Nottingham, verdant, wlp007, WLP005, WY1469 and WY1275
However the WLP005 is 3rd or 4th generation and its attunuation is starting to go through the roof (over 80%) so probably not a good idea for a mild.

Do you have any of the Graham Wheeler books, or the book Vintage Ales, by Ron Pattinson? The Pattinson 1954 Lee takes brewer's caramel, but if you're in Germany that shouldn't be a problem, I shouldn't think. Just a couple ideas:

View attachment 846122

View attachment 846124

 

[Shenanigans]

Do you have any of the Graham Wheeler books, or the book Vintage Ales, by Ron Pattinson? The Pattinson 1954 Lee takes brewer's caramel, but if you're in Germany that shouldn't be a problem, I shouldn't think. Just a couple ideas:

View attachment 846122

View attachment 846124

Thanks!
I dont see any mild ale malt in those recipes though.
Was MO used because there was no mild ale malt available?
I have a pile of MO so wouldn't need to substitute it.
I'd be looking for a recipe where mild ale malt is specifically required.

I don't have any books from those guys but good idea; I will have a look on Ron's website to see if there are any suitable recipes.
I also have a few other older recipe books here that might have a mild in them.

 

[user 246304]

Sorry, I edited the post but for some reason the edits tanked. Here's one that is 100% mild. Note that "mild" historically was highly variable as to color, strength and hoppiness. This 1865 Sarah Hughes was very pale, and strong. This is from the Pattinson book.

 

[DuncB]

Bit of a using up some malts with addition of complexity. I used eclipse to darken as it adds no flavour and I've got a load of it.

Happy to be shot down for this.
Used Wyeast 1099

 

[Colindo]

Any recipe you would recommend?

Maybe the 1943 Barclay Perkins X Ale? I can give you the original yeast, if you'd like https://barclayperkins.blogspot.com/2020/05/lets-brew-1838-and-1943-barclay-perkins.html

Edit: This one also looks nice https://barclayperkins.blogspot.com/2019/04/lets-brew-1864-lovibond-x.html

 

[Miraculix]

For those interested in historical mild, I found a nice solution for getting brewer's caramel in Europe. I tried making it twice myself, the first one turned out burnt, the second ok, but far too pale. Then @Kristoffer84 showed me this product from the Netherlands: https://www.natuurlijknatuurlijk.nl...n/bio-gebrannte-zucker-flussig/a-392-10000012

He also got the specsheet from them which gives the colour as 3000 EBC (1500 SRM). So this is well suitable for colouring dark mild as was common throughout the 20th century. The company also verified that it is a very different product from pure coloring (E150).

I will be ordering a 1l-bottle soon and can then report on the flavour.

Wow, that looks really interesting! Thanks for sharing!

 

[Shenanigans]

Maybe the 1943 Barclay Perkins X Ale? I can give you the original yeast, if you'd like https://barclayperkins.blogspot.com/2020/05/lets-brew-1838-and-1943-barclay-perkins.html

Edit: This one also looks nice https://barclayperkins.blogspot.com/2019/04/lets-brew-1864-lovibond-x.html

I'm no expert and it's a style I have never really dug deep into but I wouldn't have expected the older version of X Ale with an OG of 1.072 and 46 IBUs.
Almost sounds like an English barley wine.
Like he writes, it really shows how things can change over approx. 100 years.

My brew season is usually from November to April/ early May.
So I'm not sure if I can fit a mild in before Summer but I would eventually take you up on the yeast offer, thanks.

 

[Willy]

OK, so it seems almost everyone is into the make-your-nose-run hop forward double, triple and quaduruple IPA's with IBU's over 100. That's fine if you like it. But personally, I enjoy traditional English beers. I get a lot of enjoyment from a very good common bitters, porter, SB or ESB. English beers provide a comfortable easy drinking beer that I can enjoy through an entire evening. Perhaps there are others here who feel the same way.

Would you care to share your favorite recipe? And why do you like this beer?

Thanks to all who care to contribute their views and their recipes.

Cheers!

My current favorite recipe is an English Brown Ale, an attempt to clone a great regional offering from Lonerider Brewery called Sweet Josie

7 lbs Maris Otter
2 lbs brown ale malt
3 lbs Pale Ale malt
1 1/2 lb Munich
8 oz caro 20
6 oz Chocolate malt
2 oz coffee malt

Hops - 1 oz Amarillo 20 min boil
1 oz Amarillo 15 min
1 oz centennial 10

SRM = 25
ABV = 6.7
IBU = 30

Wow ... This is a tasty beer - try it and become a believer! (Done taste tests with friends comparing to Sweet Josie, and it is very hard to see, taste or feel a big difference ... But if I had to pick... They always pick my batch.

 

[Miraculix]

My current favorite recipe is an English Brown Ale, an attempt to clone a great regional offering from Lonerider Brewery called Sweet Josie

7 lbs Maris Otter
2 lbs brown ale malt
3 lbs Pale Ale malt
1 1/2 lb Munich
8 oz caro 20
6 oz Chocolate malt
2 oz coffee malt

Hops - 1 oz Amarillo 20 min boil
1 oz Amarillo 15 min
1 oz centennial 10

SRM = 25
ABV = 6.7
IBU = 30

Wow ... This is a tasty beer - try it and become a believer! (Done taste tests with friends comparing to Sweet Josie, and it is very hard to see, taste or feel a big difference ... But if I had to pick... They always pick my batch.

The only thing English about this one is the Maris Otter. If you love it, you have obviously hit the exact right spot with it, but I would not call this one an English ale.

 

[Colindo]

Almost sounds like an English barley wine.

Very fitting, since barley wine is a sub-group of Mild Ale. Barley wine is the descendant of XXXX Ale, while what we nowadays call Dark Mild is a descendant of X Ale. Different strengths of the same beer style.

 

[Beermeister32]

Timothy Taylor Landord. I brewed up a few batches and after a few tweaks it was spot on.

Wish I could find it in SoCal these days, haven’t seen it in a number of years.

 

[user 246304]

Timothy Taylor Landord. I brewed up a few batches and after a few tweaks it was spot on.

Wish I could find it in SoCal these days, haven’t seen it in a number of years.

That's one I'd love to do. I can regularly get Golden Promise, but don't as of now use whole hops. If I had a steady supply of British whole hops in the varieties I use a lot of (e.g., First Gold, Northdown, Bramling Cross), I'd use a hopback, which I've been told by British brewers is central to TT.

 

[kmarkstevens]

Any recipe you would recommend?
I have Nottingham, verdant, wlp007, WLP005, WY1469 and WY1275
However the WLP005 is 3rd or 4th generation and its attunuation is starting to go through the roof (over 80%) so probably not a good idea for a mild.

Below is a clone from Machine House. Ron Pattinson called out "this is a good mild" when he did a mild talk last year (and his boys sank for than a few pints - they are big lads). Not completely traditional but it's really tasty. The recipe in the thread below is a combination of a published interview with the owner/brewer, and some helpful tips and tricks he's given me in person. (I get to Machine House probably once a week). Bill is from the UK and makes some really nice cask ales.

https://www.homebrewtalk.com/threads/machine-house-mild-clong.697000/

I would pick the WY1275 myself. Not sure the attenuation but it's a cracking fine yeast. Notty is my "if you could only brew with one yeast forever" yeast, but it attenuates more than you probably want for a mild.

 

[Witherby]

That's one I'd love to do. I can regularly get Golden Promise, but don't as of now use whole hops. If I had a steady supply of British whole hops in the varieties I use a lot of (e.g., First Gold, Northdown, Bramling Cross), I'd use a hopback, which I've been told by British brewers is central to TT.

I can watch this video of the Timothy Taylor brewing process over and over:



I have some lovely Styrian Celeia whole hops that did well in a Landlord inspired beer.

 

[Erik the Anglophile]

That's one I'd love to do. I can regularly get Golden Promise, but don't as of now use whole hops. If I had a steady supply of British whole hops in the varieties I use a lot of (e.g., First Gold, Northdown, Bramling Cross), I'd use a hopback, which I've been told by British brewers is central to TT.

You can likely get a fairly similiar result by doing a hop stand for 10-15 mins while cooling the wort. Pellet hops are not quite the same as cones but I doubt it is a make or break diffrence.

 

[Erik the Anglophile]

Below is a clone from Machine House. Ron Pattinson called out "this is a good mild" when he did a mild talk last year (and his boys sank for than a few pints - they are big lads). Not completely traditional but it's really tasty. The recipe in the thread below is a combination of a published interview with the owner/brewer, and some helpful tips and tricks he's given me in person. (I get to Machine House probably once a week). Bill is from the UK and makes some really nice cask ales.

https://www.homebrewtalk.com/threads/machine-house-mild-clong.697000/

I would pick the WY1275 myself. Not sure the attenuation but it's a cracking fine yeast. Notty is my "if you could only brew with one yeast forever" yeast, but it attenuates more than you probably want for a mild.

I wouldn't mind the attenuation, looking at recipes on ron's blog for post-ww2 milds(wich is when mild took the form of our contemporary mild) you'd be hard pressed to find one below 70% AA, some even pushing 80%.

Keep in mind the concept of expecting a mild to be "chewy" is an US'ian (mis)conception.
I have not had loads of commercial English milds, but a few, and all where rather light, some might even say "borderline watery" and very easy drinking.
It is in spirit a light, easy drinking "down a few pints after the shift" kind of beer after all.

 

[Colindo]

I have some lovely Styrian Celeia whole hops that did well in a Landlord inspired beer.

They're using Savinjski Golding though, as they state in their other videos.