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

[weirdboy]

I made this 2-3 weeks ago but mashed in too high due to changing equipment at the last minute. Ended up finishing out at 1.020.....way too high for this recipe. I'm going to have to make it again with the equipment dialed in properly.

 

[HalfPint]

I made this 2-3 weeks ago but mashed in too high due to changing equipment at the last minute. Ended up finishing out at 1.020.....way too high for this recipe. I'm going to have to make it again with the equipment dialed in properly.

Yeah, I came in a bit too high, aroud 159*-160* or so, but I'm not too worried about it. How high was your mash?

 

[weirdboy]

Mine was more like 164-165F. I was able to get it down into the right range by adding some cool water, but it was still fairly high for long enough that I think it had a detrimental impact.

 

[Bullbythehorns]

I cooked this up today. Looking forward to enjoying the fruits of my endeavors in a 2 weeks. Ended up pitching on Wyeast London ESB, then going to throw an ESB on top of it.

 

[Boerderij_Kabouter]

I just bought the ingredients for another batch of this. Great beer, super easy, quick, low alcohol, and delicious!

 

[midfielder5]

I can't wait. Sounds delic.

 

[barrog]

just made this a few weeks ago. It was my first mild i have ever made. It is very good and goes down too easy. lol Don't let the low alcohol fool you. This is a easy drinkeing beer and will catch up to you in no time. I will be makeing this again. Thanks for the recipe

 

[HalfPint]

Well, I kegged this last night after 2.5 weeks in the primary. It started at 1.036 and finished at 1.016 for a whopping 2.6% abv lol. What I want to know is how the OP got his down to 1.009!

 

[weirdboy]

I have had mine on tap for a week or two now and it's a great session beer despite my batch being a bit underattenuated.

 

[HalfPint]

I have had mine on tap for a week or two now and it's a great session beer despite my batch being a bit underattenuated.

Any idea of FG?

 

[weirdboy]

1.020

 

[HalfPint]

1.020

Wow, that's kinda high. I was expecting a high FG due to the 158* mash, but 1.016 is a tad bit higher than I typically like my beers.

 

[barrog]

mine finished at 1.007. I did a extract with steeping grains. I do PMs but with a grain bill this low I decided to do a extract (haven't gone all grain yet)

 

[weirdboy]

Wow, that's kinda high. I was expecting a high FG due to the 158* mash, but 1.016 is a tad bit higher than I typically like my beers.

Yeah well I actually overshot 158 initially, and once you get up into that range the mash converts really fast so you don't have much time to adjust. My advice is, if you're going to miss your mash temp on this beer, err on the low side.

 

[electric_beer]

OMG. THANK YOU!! This is a new staple at my house.

 

[HalfPint]

Yeah, this beer owns.

 

[Rushis]

My fifth batch of Mild Mannered Ale is chilling as I type. Thanks Orfy for a fantastic (and forgiving) recipe.

 

[jbrookeiv]

Can't wait to try this.

 

[Bullbythehorns]

Just put another 10g of this in the fermenters. This is a nice one with a quick turnaround time.

 

[doobliebop]

What do you guys think of this recipe brewed with mild malt? It's what I've got and I was thinking I could substitute it for the marris otter... I mean, isn't this what mild malt is used for???

 

[inkslinger82]

I just used this recipe to get back into brewing and show a couple buddies the process. They are really into it. My OG was a little low...only 1.032. What do you think my target FG should be? Now that I think back I wish I woulda added just a tad of DME to boost it to where it should be...think it'll still be ok?

 

[doodlebug]

I brewed up 5 gallons on Saturday with the following grain bill: 6.6lb MO 1.6lb Crystal 60 (US), 6oz Chocolate (US - SRM 325). Mashed right around 149-150 in 3.5 gals, single infusion batch sparge w 3.5 gals, only collected just over 5. Added 1/2 gal water, boiled and ended up with 4.9 gallons @ 1.044. A little high on the gravity. Pitched Notty and she's bubblin', hopefully finishes out low.

 

[Fusorfodder]

This was super popular at a halloween party last night. Exceedingly drinkable, and a great way to turn on people to porters and stouts. I was honestly surprised at how many people kept refilling with this and not the blond I had there as well (though that too was a hit). Great stuff!

 

[jamesnsw]

My choices seem to be Crystal 50 (British) or Crystal 75. Which would be the better sub for the Crystal 60?

 

[MultumInParvo]

Very good recipe here. I just did it grain to glass in 13 days and tastes great. I have issues following recipes, but I remained pretty close to this one. Just a little more fuggle love...

 

[hodge]

Planning on brewing this next weekend for my 7th brew (still a beginner at this). I have a yeast question. I have a pack of the Nottingham Yeast, but I also have a smacked pack of Wyeast 1469 PC W Yorkshire Ale yeast in the fridge from a failed brewing session last week (thermometer broke in wort )

Here are the stats on the Wyeast:
Attenuation 67-71%
Alc. Tolerance 9%
Flocculation high
Temperature Range 64-72°F (18-22°C)

I'll probably be fermenting with a temp in the low to mid 60's.

I'd like to put the smacked pack to use, so I was thinking that I'd take it out of the fridge and make a starter to make sure it's still up to the task.

Does anyone think that this is a bad idea? Is this yeast a suitable alternative to the Nottingham?

 

[midfielder5]

FYI-- some of us are brewing this as is (no subs, same mash temps, yeast etc) and entering in the HBT competition coming up. A "mini-Mild comp".
feel free to join in the fun! see the hbt comp thread.

Here is the new thread, so as not to mess up this one any more.

cheers,
Wendy

 

[azscoob]

FYI-- some of us are brewing this as is (no subs, same mash temps, yeast etc) and entering in the HBT competition coming up. A "mini-Mild comp".
feel free to join in the fun! see the hbt comp thread.
cheers,
Wendy

I might be down for entering it, I just hope I have enough left to bottle 3 up to enter! 10 gallons goes fast around here! I might need to make another 10 gallons "just in case".

 

[AnOldUR]

FYI-- some of us are brewing this as is (no subs, same mash temps, yeast etc) and entering in the HBT competition coming up.

Tempting idea, but this is a long thread (and I'm too lazy to read the whole thing .)

Is the "as is" recipe the one in the OP, or have there been revision along the way that have not been updated into the originial?

 

[midfielder5]

use the one in the OP (US imperial i think). you need to make adjustments for your system's efficiency and to get round numbers.