Dark Mild Mild Mannered Ale (AG) (E) UK/US

[kryolla]

I popped my AG cherry with this recipe. I brewed a 2.5 gallon batch and if I like it I'll up it to a 5 gallon partial mash. I dont have the equipment do to a 5 gallon full boil. I also used my barley crusher for the first time with this.

 

[Capa]

I'm brewing this as I type, about halfway through the boil, and I gotta say it looks and smells great already. At this point it doesn't mean much but I'm already looking forward to that first pint.

 

[Orfy]

When do yo plan to drink it. If you force carb I recommend from 14 days is fine.

 

[Capa]

Not sure whether I'm bottling or kegging this one yet. It depends on if I the parts for my version of sonvolt's beer engine get here in time. I'd like to put it on CO2 but my fittings are US spec and don't match up with what is used in Japan.

 

[kryolla]

Orfy you can drink this young? This being my first AG I am anxious to see how different the taste is.

 

[mmb]

Orfy you can drink this young? This being my first AG I am anxious to see how different the taste is.

I was into mine, kegged and carbed by day 14. It did seem to open up after 3 - 4 weeks though. Very, very good. Mashed at 158*F and came in at 2.9% ABV.

 

[Orfy]

A balanced mild is a beer to be drank young.
2 weeks should taste good. 4 may taste better
I'd want to kill the keg within 6 - 8 weeks

A good thing to do is start taking half a glass daily or every other day after carbonation.
I've started drinking this stuff from day 8. It's amazing to see it come together over the next week or so. I was much happier with it on day 12 to day 8.

It's a good way to educate your taste buds on green beer and how it develops.

 

[Capa]

Just poured the first pint of this tonight. One week of priming and all is well. Very tasty and easy drinking! Thanks for the recipe, Orfy!

 

[ArcaneXor]

I drew my first hydrometer sample last night, and it was delicious - even my wife agreed. It was also not at all what I expected (I had never had a mild before). This was my first time working with several ingredients though, especially the Fuggles hops.

What surprised me was a really strong fruity aroma and taste, even though I fermented the beer quite cool (at 67 degrees using Safale-04, which I unintentionally subbed for the Nottingham). My first reaction was "did I use Cascade in this beer?", although it was a bit more along the lines of cantaloupe than grapefruit - a bit floral, as well. My wife, who is quite uneducated in beer tasting, also noted that it struck her as fruity.

So what am I tasting/smelling? Is is the Fuggles, is it the yeast, and more importantly, does the original recipe have a similar flavor and aroma profile?

 

[kryolla]

I just popped open my first bottle after 2 weeks waiting for it to carb. Its been almost a month since I made this and all I can say is this is my best tasting batch I have made so far. I think this beer is real forgiving as far as mash temps. Since this was my first AG I mashed high and had an FG of .015 and it still tastes good. What does everyone else think.

Thanks Orfy definately make again.

EDIT 4-30
I finished off my case and this is my best tasting brew so far

 

[ArcaneXor]

Wow, this beer matures AMAZINGLY fast. The fruitiness I commented on in my last post has all but faded. Instead, there is an enjoyable roastiness that took its place. I am now very glad that I used Pale Chocolate instead of "regular" chocolate malt, since I really dislike strong roastiness, but this is perfect. At one week on the bottle and pleasantly petulant, I would rate this a strong 39/50. I will definitely be brewing this beer again, and cannot think of anything in particular that I would change at this point. Maybe add some extra Carapils for extra mouthfeel, but that't about it.

Thank you Orfy - this one is a winner!

 

[Philsc]

Whoa. I wanted to do a porter but don't have any black malt so I decided I would do a mild instead. Casting about for a tried and tested recipe, I came across this thread. As luck would have it, I have all the ingredients. Quite good luck too considering the positive feedback this recipe has received.

One question, though. People are saying that this is to drunk young. In the case of people who bottle their brews, how long/short should one leave it in the primary before bottling?

I'm thinking 15 days. Wild guess though. I have not mastered the Jedi skill of judging when the secondary fermentation is over.

Phil

 

[Philsc]

This is uncommonly good.

Thanks for the recipe, Orfy.

I'm going to try your porter next.

 

[Orfy]

Hi Phil, thanks.

I missed your last question 15 days is perfect.
Hope you like the porter.

 

[jacksonbrown]

Brewing this up tomorrow (finally). Just two question: what's a good fermentation temp for this, high or low; and what Vols level should I aim for? Thanks!

 

[Orfy]

Bottom end of the fermenting range volumes depends on your efficiency and boil rate also if you are going US or UK measurements.

I go for 30ish litres in the boil kettle so I can get 23L in the fermenter but if my efficiency is down I'll get less in the fermenter.

 

[jacksonbrown]

Batch sparging at this moment. I should clarify that by vols I meant carbonation level. I'd think low, like around 2, yes?

 

[bradsul]

Batch sparging at this moment. I should clarify that by vols I meant carbonation level. I'd think low, like around 2, yes?

I like mine around 1.3-1.5 personally. But try it at 2 and see how you like it. If you're only used to more highly carbed styles even 2 will seem quite low.

 

[jacksonbrown]

Carb'd at 1.8 vols, and have been drinking this for about a week now. It's delicious! It's mellowed out a bit from a week ago and the malt profile is really shining through. I love a good easy going beer like this, something I can enjoy two pints of and still walk in a straight line (that's right, I'm a light weight, what of it?!). Kudos.

 

[aardvark]

I have a yeast cake from a Blond that I did with California Ale Yeast. Any thoughts on how this recipe would turn out if I used that yeast cake rather than Nottingham?

 

[bradsul]

You'd lose some of the esters that make British beers great, but I bet it would still be awesome!

Nottingham is really clean as British yeasts go so it won't make that much of a difference.

 

[jacksonbrown]

Update: This keg is GONE! 2.5 weeks. That is the quickest swmbo and I have kicked a keg ourselves in what feels like ages (over a year for sure). Gonna be making this again soon.

 

[springer]

I have everything ready to brew this tomorrow. One question,with a mash temp of 158° how can it get down to a final gravity of .009 ? I would think it would end up around .015 . Am I missing something?

 

[springer]

Did a 10 gallon patch on Saturday the mash ended up at 157°. I did however end up a little higher on the OG . Calculated at 75% efficiency to hit 1.037 I hit 1.040 just a little shy of 11 gallons going into 2 Better bottles .Lag time about 10 hours nice slow fermentation @ 67° in swamp coolers.

 

[bradsul]

I've never had it reach down to 1.009, mine usually tails out at 1.012. I attribute this to Notty, I think it'll eat just about anything.

 

[springer]

I'll be happy with 1.012

 

[springer]

After 3 days its at 1.016 little fermentation going on now. Sample was very good green but good. I hope it drops a few more points in the next week or so

 

[springer]

Well after 15 days it bottomed out at 1.013 . I kegged this on Monday now I need to wait a few days for it to carb

 

[Mosa]

I'm brewing an 8 gallon version of this right now. The mash smells sooooo good. :rockin:

 

[MgMt_Home_Brew]

Just brewed a 5.5 gallon batch tonight. I don't really know what to expect from this one but I am excited to see how it turns out.