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Hartlepool Right Mild
Mild • All Grain • 5 gal
Andy Capp might enjoy a couple or twelve pints of these during an extended night of snooker at the pub in Hartlepool. Based on Joe Walt's recipe posted at OshKosh Beer (http://oshkoshbeer.blogspot.com/2010/05/session-beers-with-joe-walts.html)
July 3, 2010 am 12:35am
3.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 6 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .5 lbs
Amber Malt; Thomas Fawcett
Amber Malt; Thomas Fawcett
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
- .5 lbs
Roast Barley; Crisp
Roast Barley; Crisp
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Belgian Candi Syrup; Dark Candi Inc.
Belgian Candi Syrup; Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 1 oz
East Kent Goldings - 7.2 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Sessionability is the goal of this effort, which is based on Joe Walt's recipe posted at OshKosh Beer (http://oshkoshbeer.blogspot.com/2010/05/session-beers-with-joe-walts.html). Joe's Remarks: "Shoot for a mash temperature around 149-150 degf so your beer is dry and invites you to drink more. Although you don't want your beer to be thin, the syrupy viscosity contributed by excessive dextrins will kill its sessionability. "
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.015 | 1.008 - 1.013 | |
| Color: | 26.8 SRM | 12 - 25 | |
| Alcohol: | 4.5% ABV | 2.8% - 4.5% | |
| Bitterness: | 36.3 IBU | 10 - 25 | |
Discussion
Stovetop brew in bag mash method
2010-08-23 1:59pm
100% spring water. 2.3gal water heated to 165F; dough-in grain and hit the 150F target on the nose for 60min mash; lift grain bag & drain, transfer grain bag to bottling bucket; pour wort from kettle onto grain bag in bottling bucket; .25oz FWH into kettle; drain bucket into kettle; pour 2.5gal 175F sparge water onto grain bag, drain to kettle; add .6gal room temp water kettle to reach 5.5gal starting boil volume; add 15 drops Fermi-cap to prevent boil-over; add .75oz hops at beginning of 60min boil; Add Candi Syrup with 20min left in boil, Whirlfloc with 15min left; 1pkg yeast in 5oz 90F water to begin bloom; Chill wort to 79F; transfer to carboy, add .5gal water to reach 5gal. Starting Gravity = 1.040; (woohoo!) Pitch yeast and aerate; insert stopper and airlock; place carboy in tub with 1gal water, wrap carboy in wet the towels, run fan continuously to keep fermentation temps below 70F
Amended O.G. Reading
2010-09-24 8:30pm
A review of my brew day notes indicates that my O.G. reading was 1.049, not 1.040 as reported in my 8/23 comments. Could it be that I got 80% efficiency? I used an extra 1/2 pound of M.O.anticipating 65-70% efficiency, which is what I hit with my Simcoe, Bloody Simcoe batch. But this batch did use less grains than the SBS, it was mashed at a lower temp and I did a much more thorough job of sparging, so I suppose it is possible.
Fermentation and Bottling Notes
2010-09-24 8:45pm
This was brewed on the afternoon of 8/22. Sixteen hours later, little activity seen, temp @ 70degf. Some activity noted @ 30hr, temp=70; Krausen formation noted @ 40hr, temp=72; Krausen drop noted @ 64 hrs temp=70; Very little activity seen after formation noted on the morning of 8/26 temp=68. Gravity reading on 8/27 shows 1.025. Transferred to secondary on 8/30, gravity=1.023. Kegged & bottled on 9/12: First 2.25 gal w/.25 cup priming sugar went to Party Pig Keg and the rest to 23 1/2 12oz bottles. Gravity reading was still 1.023, which had me worried since that was 10 points over my target. But after reviewing my brew day notes I found my O.G. was 1.049, not 1.040. Add that fact to the weak fermentation I saw (likely do to only pitching only 1 packet of yeast on brew day, then panicking and pitching a second packet 30hrs later) and the numbers make more sense.
7 and 10 Day Test Sample
2010-09-24 9:23pm
On bottling day, I use one clear bottle so I can see if the brew is developing issues and to perform a test after 7 days. 7 day test: I opened it at room temperature, got a solid fizz, followed by CO2 fizzing up in the bottle. This was good, because with the high Final Gravity reading, I was worried about gushers. When I poured I got a firm head, that dissipated fairly quickly. It had a chocolate aroma and a hint of roasted coffee. The flavor was surprisingly good for a room temp beer. Dark molasses up front followed by roast coffee and a dry biscuit/hop finish with a slight alcohol bite. 10 day test: I decided to test again since I was still concerned about over carbonation with the high Final Gravity. I refrigerated this bottle for 90 minutes before opening. No gusher, but the carbonation is excessive for this style. (The calculation I did for priming sugar on bottling day is the likely culprit, since I thought I had about 350 oz left over after kegging about 2.25 gallons in the Party Pig, but I really only had about 280 oz.) The flavor profile is still pretty much the same, some of the alcohol bite has subdued. The body is thin, as planned, but the complex flavors and dry finish make it very drinkable. I am hoping the batch in the Party Pig is just as flavorful with less carbonation.
21 Day Taste Test
2010-10-05 10:40pm
Chilled a 12 oz bottle to 48degF. Pours with a strong tawny color head. Roast malt aroma. First sip has distinct espresso bite that really lights up the roof of my mouth. The finish is dry and somewhat bitter, but not really a hop bitter, more of a dark molasses burnt sugar flavor. I am going to give it another week to see if we can round the edges off that espresso bite.
4 weeks required for this mild to be right.
2010-10-09 8:01pm
An English Mild should be ready after 3 weeks in the bottle. But this dark mild needed 4 weeks to round out the carbonation and mellow the amber malt and roasted barley. It pours jet black with a thin but firm tawny colored head. While the head is still bubbling, there is hint of apples in the nose, followed by a subtle coffee and molasses aroma. A roasted coffee flavor is prominent up front followed by dry bread crusts and a very faint woody hop flavor. It really leaves a tingle on the tip of your tongue which may be due to the interaction of the amber malt, roasted barley and unusually high alpha acids in this batch of Kent Goldings. It is interesting how it finishes very clean with no prominent aftertaste. The body is thin, but with all the flavor complexity, you really don't notice. There is no sweetness at all. I would say the flavor intensity rivals that of a porter or a stout, with the body and ABV of a mild ale. I wasn't sure what to expect when I went with zero crystal malts in this recipe. The 2.25 gallon Party Pig is being chilled and should be ready for a first taste tomorrow.
Final Bottle
2011-08-27 12:18am
11 months later, I am consuming the final bottle. The molasses & apple aroma is still predominate as is the coffee/burnt sugar flavor, but the bite and astringency experienced in the younger bottles has subsided. The tawny creamy head is persistent throughout, which is interesting since it has zero dextrine malts or gelatinized grains. The final gravity reported earlier was too high by 6-8 points as I failed to account for the refractometer error that occurs when measuring a finished beer. The final rating is three stars. The brewing processes were fine, the recipe is what needs to be adjusted. For starters, the Roasted Barley should be dialed way back; 4 oz max, maybe just 2 oz would suffice. Some caramel malts should be added to give it some sweetness. The pale malts could be reduced to bring the ABV below 4%.
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