Dark Mild Reaper's Mild, 1st place 2011 HBT Competition

[gcdowd]

I think it's a bit thin but I attribute that too the low alcohol. Carbonation will definitely help, but my FG was 1.01, not really thin. Just feels that way. But man could I pound these if I wanted to

 

[dawalkertiger]

Looks and smells great. 3 weeks conditioning is gonna be hard!

 

[chickypad]

Just cracked open my first one of these. I was a couple oz short on the crystal and subbed EKG for the Fuggles but otherwise brewed it as written. Came out at 1.037/1.014 and I'm very pleased with the result. This is my first attempt at a mild and also the lowest ABV beer I've ever made. I'm surprised at the amount of flavor, and I expected it to taste much thinner. Thanks for the recipe and tips, I think I've just been turned on to session brews!

 

[azscoob]

Just cracked open my first one of these. I was a couple oz short on the crystal and subbed EKG for the Fuggles but otherwise brewed it as written. Came out at 1.037/1.014 and I'm very pleased with the result. This is my first attempt at a mild and also the lowest ABV beer I've ever made. I'm surprised at the amount of flavor, and I expected it to taste much thinner. Thanks for the recipe and tips, I think I've just been turned on to session brews!

Glad I could convert another brewer to the joys of session beers!

Lots of great stuff to try, and rather enjoyable to try brewing!

Right now I'm working up a recipe for a session "IPA" with juniper berries to boost the flavor without over hopping the beer.

 

[Dr_Jeff]

I just wanted to say thanks,
I brewed this and used EKG and it turned out awesome, so good that I brewed it again.
Didn't have any year old yeast, but new yeast worked out fine.
Thanks Again.

I think it tastes very similar to Newcastle.

 

[gcdowd]

I kicked this keg last night, it was sad.

 

[RmikeVT]

Anyone brew this with US Crystal Malts? just curious how it turned out. Has anyone tried side by side US Crystal vs. UK Crystal?

EDIT: Im gonna brew mine with whatever my HBS carries, which I think is Briess Crystal malt. Although I do have some Carastan Dark, so that might work.

 

[gcdowd]

Anyone brew this with US Crystal Malts? just curious how it turned out. Has anyone tried side by side US Crystal vs. UK Crystal?

EDIT: Im gonna brew mine with whatever my HBS carries, which I think is Briess Crystal malt. Although I do have some Carastan Dark, so that might work.

I think you'll find that it'll be close enough.

 

[azscoob]

Anyone brew this with US Crystal Malts? just curious how it turned out. Has anyone tried side by side US Crystal vs. UK Crystal?

EDIT: Im gonna brew mine with whatever my HBS carries, which I think is Briess Crystal malt. Although I do have some Carastan Dark, so that might work.

I use US C-malts more often than not because it's what I keep on hand all the time. I can't honestly tell the difference myself and I have a pretty good set of taste buds on me. Never done a side by side though since I keg I wouldn't likely have two versions on draft at once.

 

[RmikeVT]

I use US C-malts more often than not because it's what I keep on hand all the time. I can't honestly tell the difference myself and I have a pretty good set of taste buds on me. Never done a side by side though since I keg I wouldn't likely have two versions on draft at once.

Well turns out my HBS had 1lb of UK Crystal 65, and I happen to have Carastan (I think its 38) on hand. So, I used 1lb of UK 65 and 0.5lb of Carastan. I am very much looking forward to drinking this beer. I used WLP017, Whitbread Ale yeast.

6 Gallons @ 1.035; I mashed at 158*. Hopefully, my FG will land in the ballpark of 1.012.

 

[Pratzie]

looks tasty, subing for a later brew

 

[fireslayer]

Sounds great...will be giving this one a try.

 

[two_hearted]

Entered this one in NHC. Got some interesting results. Scored a 28.5 and the the main critique was too much roasted barley, too big, not enough maltiness, was called "almost a porter." I don't really see it. Maybe I can see the roastiness, but I like that. I would definitely not call this one a porter or anywhere near a porter...

I was thinking this one would be my top scorer...

 

[RmikeVT]

Mine turned out great. FG around 1.013. This beer is fantastic. I love it. It was also very well received by my homebrew club.

 

[gcdowd]

Entered this one in NHC. Got some interesting results. Scored a 28.5 and the the main critique was too much roasted barley, too big, not enough maltiness, was called "almost a porter." I don't really see it. Maybe I can see the roastiness, but I like that. I would definitely not call this one a porter or anywhere near a porter...

I was thinking this one would be my top scorer...

Interesting comment. I don't find it that roasty at all

 

[azscoob]

Interesting comment. I don't find it that roasty at all

This is what I was thinking,

Perhaps a water issue? I find that water that is too hard can have a harsh bitter flavor that some might attribute to too much roasted barley

 

[jglazer]

Going to be brewing this with a wild yeast that was collected under a fig tree. No idea what the yeast characteristics are except that it ferments clean and flocs well. Very excited.

 

[jglazer]

Brewed this last night, OG was 1.036 instead of 1.035 but I think its because of my boil rate. Pitched 137 billion cells of wild yeast, I wish I had a bottle of the original recipe with Nottingham to compare but oh well. I'll let you guys know how it turns out!

 

[azscoob]

Brewed this last night, OG was 1.036 instead of 1.035 but I think its because of my boil rate. Pitched 137 billion cells of wild yeast, I wish I had a bottle of the original recipe with Nottingham to compare but oh well. I'll let you guys know how it turns out!

I will need to see pics of the beer, and also a sample bottle sent to me for official stamp of approval testing

 

[jglazer]

I wish I thought about taking a pic last night, the top of the beer had pretty large/slimy bubbles. If they are still there tonight I will be sure to take a pic and post.

 

[jglazer]

Photo of wild yeast fermenting, looks pretty healthy and active:

 

[azscoob]

Wow, I'd say that yeast is working pretty good!

 

[jglazer]

Yea, the wild yeast was isolated to a single strain on a plate and then grew from there. I have to admit it wasn't my doing, it comes from a brewery who is opening soon and they collected wild yeast around their town and worked with someone to isolate a few strains they caught and picked the best one after some test batches. Here's a link if anyone is interested: http://hawriverales.blogspot.com/2013/01/the-beast-from-yeast-bears-fruit.html

 

[azscoob]

Yea, the wild yeast was isolated to a single strain on a plate and then grew from there. I have to admit it wasn't my doing, it comes from a brewery who is opening soon and they collected wild yeast around their town and worked with someone to isolate a few strains they caught and picked the best one after some test batches. Here's a link if anyone is interested: http://hawriverales.blogspot.com/2013/01/the-beast-from-yeast-bears-fruit.html

That was a good read, quite interesting the critters they pulled from the air!

 

[Haputanlas]

Photo of wild yeast fermenting, looks pretty healthy and active:

Updates on how this tastes? Very curious about that wild yeast.

 

[jglazer]

I love it! Unfortunately this is the only time I've made it so I cant compare to how it normally tastes. The yeast is def. a Saison style yeast with some esters when drinking at lower temps like 35-45, then it turns into a really really smooth mouthfeel and really smooth mild taste that you can drink 3-4 before you realize.

OG-1.036 -> FG 1.011
I used the same recipe as listed in this post to the T except the wild yeast which I used about ~140 billion cells
Fermented at ~67 the entire time

Overall this recipe is solid. I will be making this again and will probably use another type of yeast because I love the beer itself. I've not made anything with as good of a mouhtfeel as this and I can drink a bunch without feeling gross or drunk.

 

[azscoob]

I love it! Unfortunately this is the only time I've made it so I cant compare to how it normally tastes. The yeast is def. a Saison style yeast with some esters when drinking at lower temps like 35-45, then it turns into a really really smooth mouthfeel and really smooth mild taste that you can drink 3-4 before you realize.

OG-1.036 -> FG 1.011
I used the same recipe as listed in this post to the T except the wild yeast which I used about ~140 billion cells
Fermented at ~67 the entire time

Overall this recipe is solid. I will be making this again and will probably use another type of yeast because I love the beer itself. I've not made anything with as good of a mouhtfeel as this and I can drink a bunch without feeling gross or drunk.

Give it a whirl with a few different English strains and see how it stacks up.

Maybe Nottingham, S-04, 1968, etc.....

 

[rockbasementbeer]

Thinking about doing this but adding some victpry malt. Anyone tried this?

 

[rockbasementbeer]

Thinking about doing this but adding some victpry malt. Anyone tried this?

Victory. Damn small iphone keyboard

 

[azscoob]

Thinking about doing this but adding some victory malt. Anyone tried this?

I have done that many many times, I think my ratios are in the OP if I recall...