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HerbalJoe's Mild
Mild • All Grain • 7 gal
A nice flavorful low-alcohol English Mild.
January 12, 2009 pm 12:30pm
4.0/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 6.75 lbs
Maris Otter Pale
Maris Otter Pale
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.
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .3 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .125 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .125 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 1 oz
Goldings - 5.0 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1 tsp
Whirlfloc boiled 10 minutes. - (omitted from calculations)
Whirlfloc boiled 10 minutes.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Mash at 158F. Ferment at 68F and raise to 72F at the end.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.034 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.016 | 1.008 - 1.013 | |
| Color: | 20.5 SRM | 12 - 25 | |
| Alcohol: | 2.4% ABV | 2.8% - 4.5% | |
| Bitterness: | 16.0 IBU | 10 - 25 | |
Discussion
Brewed 1/3/09
2009-01-12 12:34pm
First beer of the new year. Had a smooth brew session. Hit all the numbers nicely. Made up a small starter from the dregs of my previous 1968 starter in an attempt to pitch about 100 billion cells. Pitched at 66F and warmed it up to 68F after 24 hours. Fermented at 68F for 5 days then warmed to 72F for 1 day. Crash cooled to 40F for 2 days then kegged.
Kegged 1/11/09
2009-01-12 12:41pm
Kegged and force carbed to about 1.5 volumes of CO2. This beer turned out quite nice, with a really great aroma of soft, bready malt, subtle fruity esters, and even more subtle caramel sweetness. The aroma really impressed me on this beer. The flavor is much like the aroma although perhaps a touch less rich. The mouthfeel is slightly astringent and lighter than expected. Bitterness is just right. The finish is a little drier than I would like, but other than these small issues it is a very tasty beer and you would never guess that it is only 2.4% alcohol! I have to admit I'm a little perplexed as to why it has a slightly dry finish when the finishing gravity was 1.016! A bit of a mystery, but a really cool beer nonetheless. OG: 1.034 FG: 1.016 ADF: 53% ABV: 2.4% Eff: 79%
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