Dark Mild Sandy's Mild Breeze (English Mild)

[Qhrumphf]

Yep. Cellar temp does wonderful things to both Milds and Bitters.

 

[Lanky94]

This is the money comment, right here.

I brewed my first mild a few years ago and had it on tap (I just got my 1st kegerator and wanted everything on tap).

After a few pulls, I thought the beer was bland, thin, and a little metallic tasting. Very forgetable. So I brewed a session pale ale, put it in the kegerator and pulled out my mild.

The keg of mild ale sat out on the basement floor for the afternoon while I considered what to do with 3 remaining gallons of so-so beer. I had nothing to do that day, so I said "f' it," pulled the pressure release valve, popped off the lid, and poured the beer out of my keg into the widest pint glass I could find.

The wife and I watched a movie on the couch, and I ended up going back to fill up glass a few more times thinking "wow, this really improved!"

Anyways, temperature on a mild has a huge impact on flavor, and even mouthful.

Absolutely! Being from Great Britain and lovin my cask ales, this style deffo tastes better at 55 F ( 11 deg C) with a slight 'prickle' of fizz on the tongue. Cold and fizzy kills it!

 

[OscarBrau]

Glad you enjoy it.

I'm looking forward to debuting a (slightly higher gravity, aiming for 3.8% instead of 2.8%) rendition of this recipe at 10 bbls. Although a half barrel pilot batch first to prove to my superiors that it'll sell.

I live near the brewery that makes recent 2x gold GABF winning dark mild - Workman's Compensation. It's about 4.5%, and one of my favorite beers. Your recipe shares a lot of flavors with that beer - if the alcohol is boosted a bit and tastes a bit roastier, it would be very similar, and I bet it would be a hit.

 

[u81doughboy]

I'm thinking about brewing this soon and I have a question for you experts on the yeast. I try to support my local stores, but none really carry Wyeast. What would you consider a good alternative from White Labs or some other vendor?

Thanks.

 

[brhenrio]

Wlp022, wlp023, wlp013. I use the wyeast 1275. Stick to a british strain, one that accenuates malt and produces mild esters.

 

[u81doughboy]

Thanks for the help.