could you please share your recipe for the Dark Mild?So, I made v. 15 of the Machine House Mild Ale tonight. This stuff is the bee's knees and easily makes my top 10 beers in the world, and possibly top 3. Dark Mild | Machine House Brewery | Seattle Beer
I talked to the brewer once, a really nice Englishman, and he uses Bairds for all the specialty malts, US pale 2 row and Fullers yeast (either WLP002 or the Wyeast equivalent). I took it as a brewing challenge to work out %, mash temps and brewing temps. It has not been easy and I'm not there yet. Wish I lived closer to his brewery, but then again I like the challenge of learning to back out what he does.
Also, after tagging the thread and then re-discovering it a year later, I am cooling the Miracuix Golden Ale. Will post how that one turns out
What are you doing for a water profile? It took me a while to figure it out, but gypsum is kinda the enemy of dark milds. On the other hand, calcium chloride is a great friend of dark milds, it really fattens up the beer and lends it a full, mouth-coating presence.I'm still trying to dial it in but this is what the brewer said:
American 2 row
Bairds Crystal 50-60
Bairds Crystal 135-165
most recent try:
4# Viking pale ale malt
First Gold to ~20 IBU
mash high at 158F with sous vide wand so it is the real temp
basic water salts
I don't think I have the proportions right, and have been tweaking those. His FG is pretty dry at 1008, which implies a lower mash temp of maybe 152-154F? I tried that and found it to watery and wanting.
I'd be very interested in the recipe for the Pre-Prohibition Pilz if you don't mind sharing?After a nearly two-month period of uselessness, I got it together and brewed twice this weekend.
Yesterday I made a...thing. I wanted to ramp up a pitch of WY2112, so I made something at the nexus of a cream ale and an historic lager. I'll decide what to call it when it finishes. It's 70% pils, 30% corn, clusters and the Anchor Steam strain. If I had used 6-row, I imagine it wouldn't have been too out of place in 19th century SF, but I'm saving my 6-row for an obnoxiously large Pre-Prohibition Pils I have planned for next month.
Today I made a Czech pils.
Life is good.
Not sure what you may have tried in the past for the sheeting but I have used Bar Keepers Friend, Blue Wolf, and if the sheeting fits in the oven, stick it in there on self-clean. These I have used on old cookie sheets. Caveat being those suggestions are guided by what the sheet my be made of.Yesterday was productive. Got a haircut (much needed), did a small bit of cleaning, then later in the afternoon finally got to take the new car (AWD Hyundai Tucson) up to Snoqualmie to pick up the grain order; full bag each of two-row and pilsner, and 4lbs each of crystal 40 and light munich; also 2lbs of DME for those times when I might need it but never have it on hand. This morning I heated up what was left in the HLT from Friday and used it to clean the mash tun, which somebody left kinda sticky. Next I have to figure out how to clean the heavy metal sheet that the mash tun sits on (kinda looks like this: \__________/) that helps shield it from the heat of the two burners on either side. It's nasty sticky gross, and slightly rusty; so a good scrub and maybe some sanding is in my future.
SOS pad and a lot of elbow grease got it clean. Thinking my new valve/bulkhead combo might be leaking a smidge, another project for later today.Not sure what you may have tried in the past for the sheeting but I have used Bar Keepers Friend, Blue Wolf, and if the sheeting fits in the oven, stick it in there on self-clean. These I have used on old cookie sheets. Caveat being those suggestions are guided by what the sheet my be made of.
I'm kinda new to the Pre-Prohibition Pils thing, I've made them in the past, but mostly forgot about the style for a decade or more. Out of boredom, I made one last winter. I liked that beer a lot, so I then spent the spring, summer and fall on a Pre-Prohibition bender. I've gone through seven iterations to get to the following recipe, it's still evolving on the margins, but I think the primary parts are in place. At this point I'm mostly just goofing around with the details, because that's what homebrewers do--we goof around with the details.I'd be very interested in the recipe for the Pre-Prohibition Pilz if you don't mind sharing?
I have multiple kegs and taps but I am thinking about bottling some beers again. I have a british yeast library like you and trying to keep all of them healthy is getting trying. I have been trying to whittle down the number but it is hard to choose so I am thinking I might start doing smaller batches I will bottle to verify the yeast is still good/not contaminated. Hoping this will help get more variation in beers too.Last night I made an English AK inspired hop bomb. Added in about a pound total of First Gold, Bramling Cross, Progress and Archer pellets. BU/GU ratio about 1.50 and calculated ~100 IBU. I'll dry hop after the initial fermentation drops down. The grist had 5% flaked corn, which in my experience can support a much higher IBU than those without.
I have a single keg set up in a fridge, so I'll bottle these in able to have one when the thirst for something hoppy strikes. My palate doesn't like the C hops or most of the new world hops, so if I want a powerful hop taste, I brew it myself.