German Mild?

[greenthumbed]

Hey All,

I was planning to put down a Mild in the near future. I was thinking on making it a German Mild due to the ingredients on hand. Could I be on to something?

Converted from metric:

3.3lbs DME (light)
1.2lbs LME (amber)
.88lbs Pale Chocolate Malt
.44lbs Caramunich
1 oz. Hallertau 7.3% (30mins)
6 gallons water
US-05

OG 1.037 FG 1.009 ABV 3.64%
IBU 17.4 SRM 18.4

Any comments?

 

[homebrewhaha]

I'm not familiar with this style really, but I've never seen a hop schedule that only has an addition at 30 mins...interesting. If you brew this, be sure to check back and let us know how it comes out. Cheers.

 

[Getzinator]

3.3lbs LME (light)
1 lb DME (amber)
1lb Pale Chocolate Malt
0.5lbs Caramunich
1 oz. Hallertau 7.3% (30mins)
6 gallons water
US-05

OG 1.037 FG 1.009 ABV 3.64%
IBU 17.4 SRM 18.4

Any comments?

I made my suggested changes in Bold. It's easier to get a 1.5 kilo/3.33 lb can of LME than it is a 1.2 lb in my experience. I rounded the specialty grains up for ease of recipe, unless you really wanted the .88 and .44 lbs for specificity. Changed the 1.2 of LME to 1 lb DME for conversion accuracy.

You may want to consider 1.5 to 2 oz. of Hops as well. But then again I've never heard of a German Mild before, so you might know what you're doing more than I do!

Let us know how your brew turns out

 

[Slainte-brew]

He is just saying that he is making a traditional English mild, a darker, very mild hop flavor, session ale. Becasue of the Munich and Hallertau hops (german ingredients) he is calling it a German Mild. I think it looks good, go for it.

 

[Getzinator]

He is just saying that he is making a traditional English mild, a darker, very mild hop flavor, session ale. Becasue of the Munich and Hallertau hops (german ingredients) he is calling it a German Mild. I think it looks good, go for it.

Clever :fro:

 

[greenthumbed]

Getz,

Thanks for the reply. The amonts listed in my recipe are convertic for metric. this is the reason they seem a little goofy.

Stainte,

You're right on with your guess on what I'm up to. Thanks for the encouragement.

HomebrewHaha,

The style "Mild"is as Stainte mentioned.

I am considering a 30minute boil to speed the process up a bit. If you use more hops for a shorter time it equals less hops for a longer boil. Maybe a little more hop flavour this way?

 

[Getzinator]

Getz,

Thanks for the reply. The amonts listed in my recipe are convertic for metric. this is the reason they seem a little goofy.

Oh you know what, I should have noticed you're from BC! I saw you mentioned metric, but I had no idea why, so I ignored it Hahaha

This brings up an interesting question. Where we usually round to the nearest quarter pound (or increment of four ounces) for our DME, and usually round to the half or quarter ounce of hops... You guys go by grams and kilograms. So yours and our recipes must have a pretty wide range of variation, huh?

 

[greenthumbed]

Oh you know what, I should have noticed you're from BC! I saw you mentioned metric, but I had no idea why, so I ignored it Hahaha

This brings up an interesting question. Where we usually round to the nearest quarter pound (or increment of four ounces) for our DME, and usually round to the half or quarter ounce of hops... You guys go by grams and kilograms. So yours and our recipes must have a pretty wide range of variation, huh?

Hey Getz,

I was thinking the same thing. My recipes are usually based on 500g (1.1lbs) increments for malts for example 1Kg = 2.2 lbs. You would bring this measurement probably to 2.25lbs? I move my hops +- 5g (1.8oz.). This makes 1oz. (28g) an unlikely amount for me to use in a recipe.

I think we may deduce from this little observation that Canadian homebrew and American homebrew are slightly due to the constraints of own systems of measurement, eh? :cross:

Makes me want to try some American HB.:rockin::fro:

 

[Getzinator]

Actually, if someone were to try this out, it would be a pretty cool experiment to see how it works out. Take the "exact" same recipe and brew it twice. Once using the customary metric rounding methods, and once using the usual rounding methods of the US measurement system. I can't imagine the differences would be tremendous, but it would be neat to know what differences did arise. FOR SCIENCE :fro:

 

[greenthumbed]

Hey Gang,

I thought I would update this one after the first samplings. It's been just over 2 months since I put it down (June 3). My work schedule is very busy at this time of year so after it finished fermenting I racked to a glass carboy and there it sat in the dark until I could get around to bottling. It finally made it into bottles on July 22! That's a full 7 weeks in the Primary/Secondary vessels. I'd never let a brew sit that long before.

Well after a coupla' weeks in the bottle at 2 Volume of CO2 It has turned out pretty darn good! It really is a quaffable brew.

The colour is quite a bit lighter than I was expecting and I was hoping for a little more maltiness. These "problems" would be solved with another 200g or so of crystal I think. The US-05 yeast was a decent choice but I might try something else next time. Probably S-04 would be a good choice.

So here's the stats.

OG 1.037
FG 1.009
IBU 17.4
ABV 3.64%

7.5/10

Give it a go!