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Critique my English Mild

Post #1 made 12 years ago
by Truanthony
My next brew will be an English Mild Ale. This will be my first attempt at creating my own recipe based on my reading of the book Designing Great Beers. I'm looking for some feedback before I take the leap.

Thanks. :salute:

BIABacus Pre-Release 1.3 RECIPE REPORT
Likkle Brixton - Batch 1

Recipe Overview
Style: English Mild Ale
Original Gravity (OG): 1.036
IBU's (Tinseth): 21
Bitterness to Gravity Ratio: 0.58
ABV%: 3.48

Efficiency into Kettle (EIK): 88.8 %
Efficiency into Fermentor (EIF): 78.5 %

Times and Temperatures
Mash: 90 mins at 65.6 C = 150.1 F
Boil: 90 min
Ferment: 21 days at 18.2 C = 64.8 F

Volumes & Gravities
End of Boil Volume - Ambient (EOBV-A): 15.5 L = 4.09 G @ 1.036
Volume into Fermentor (VIF): 13.7 L = 3.62 G @ 1.036
Volume into Packaging (VIP): 11.9 L = 3.14 G @ 1.009 assuming apparent attenuation of 75 %

The Grain Bill
87% Marris Otter 1846 grams = 4.07 pounds
8.7% Crystal 80L 185 grams = 0.41 pounds
4.3% Black Patent 91 grams = 0.2 pounds

The Hop Bill
11.3 IBU Fuggles Pellets (4%AA) 15.2 grams = 0.537 ounces at 60 mins
8.4 IBU Williamette Pellets (3%AA) 15.1 grams = 0.533 ounces at 60 mins
0.7 IBU Fuggles Pellets (4%AA) 5 grams = 0.177 ounces at 5 mins
0.6 IBU Williamette Pellets (3%AA) 5 grams = 0.175 ounces at 5 mins

Fermentation& Conditioning
Fermention: Burton's Ale Yeast for 21 days at 18.2 C = 64.76 F

Post #2 made 12 years ago
by PistolPatch
Others here know a lot better than me about recipe styles and designs so all I can ever do on questions like this Anthony is look up the book, 'Brewing Classic Styles,' and see if you are in the ball-park. On this one I'm not sure :scratch: :think:.

Brewing Classic Styles uses five different malts for this style and a single hop addition at 60 minutes :o.

You probably know what you are doing more than I do when it comes to recipe design but maybe explain what your intentions are with each ingredient.

;)
PP
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Post #3 made 12 years ago
by Truanthony
Thanks for the reply PP.
I only used 3 grains because I wanted to keep the grain bill simple - at least initially - as I learn how each grain impacts the flavor. Also, according the DGB book by Daniels a 3 malt combination of pale, crystal, and (chocolate or black patent) is the most popular combination among commercial examples of this style.
My concern with the black patent is I wonder if it's too much for this batch size.
Any thoughts?
As for the late hops addition it is allowed, per DGB, but it should be restrained
How noticeable will these 10 grams at 5 minutes be?
Additionally, I'm wondering if I should mash a little higher and aim for more of a medium body to the beer?

All feedback welcome.

Post #4 made 12 years ago
by PistolPatch
Can't help with your hop question above sorry Anthony :sad:.

However, you ask if the black patent is too much for this batch size. I have an inkling that it would be but the way to check that is to fill in the colour fields of the BIABacus in Section B and see what the colour comes out as. Does it fall within the style guidelines?

Don't play with the mash temp. That temp is great for medium body and you'll need to do a few brews with a few thermometers to see where you really stand.

;)
PP
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Post #5 made 12 years ago
by Yeasty
Truanthony wrote:My concern with the black patent is I wonder if it's too much for this batch size.
Any thoughts?
I have a recipe in a book for a Batemans Dark Mild and the OG is 1033 and the Black Malt works out at around 9% a quick run down for 19L EOBV ( assume hot )

Pale malt 2200g
Crystal 340g
Black malt 200g
Flaked wheat 105g

I can biabacus it if you like, (short of time tonight)


Yeasty
Last edited by Yeasty on 04 Feb 2014, 06:19, edited 1 time in total.
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Post #6 made 12 years ago
by 2trout
original thread here. http://www.homebrewtalk.com/f67/mild-ma ... -us-52776/first few pages worth the read.....

This is a recipe from a well respected brewer over at homebrewtalk. I think that you will find that it is similar to yours. I found the recipe here. http://www.popularmechanics.com/home/ho ... sr#slide-7 I have this on my to do list!
Mild Mannered Ale
This recipe is from Orfy, at homebrewtalk.com. Orfy hails from England and he has attracted a big following around the world for the recipe for this highly drinkable session beer that he describes as "a classic northern dark mild like my Granddad used to drink."

All Grain Version

Beer Style: Northern English Mild
Batch Size: 6.5 gallons
Original Gravity: 1.037
Final Gravity: 1.009
Bitterness: 23 IBU
Boiling Time: 60 min
Color: 21 SRM
Alcohol: 3.65% ABV


Ingredients
5 lbs 7.0 oz Maris Otter Pale Ale Malt
1 lbs 6 oz Crystal Malt - 60L (Thomas Fawcett)
4.4 oz Chocolate Malt (Thomas Fawcett)
0.87 oz Fuggles (4.50%) boil for 45 minutes
0.87 oz Fuggles (4.50%) boil for 15 minutes
Danstar Nottingham Ale Yeast

Directions
Mash at 158F conversion is complete and sparge with 175F water until you have enough wort for the boil. Boil for 60 minutes and add hops according to the schedule above. Chill to 65F and pitch the yeast.

Fermentation
Ferment at 65F for 10 days before bottling.
Trout
Last edited by 2trout on 04 Feb 2014, 12:57, edited 1 time in total.
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Post #7 made 12 years ago
by Truanthony
Thanks Trout and Yeasty. I do have the biabacus so I will post an updated recipe and keep you guys informed.
I'm now contemplating using a lower attenuating yeast maybe West Yorkshire so as to have a residual sweetness. Plus mash slightly higher so as to not have the beer feel too thin. I'll also remove the late hop additions.

Post #8 made 12 years ago
by 2trout
Just remember to keep this a highly drinkable-dare I say quaffable :drink: -beer!

I think that a mild was the everymans pint. One that you could stop-on-the-way-home at the pub and have a pint or two without coming home drunk.

trout
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
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Post #9 made 12 years ago
by Truanthony
So as an update I brewed up my mild on Sunday. The brew day went well the only difficulty was maintaining my mash temperature as my kettle was only 75% full. I decided to add some oats to give that creamy feel along with some sweetness. Have I now turned this into an oatmeal stout? The Biabacus was spot on with the gravity and volume estimates as I ended up with an OG of 1.035 as opposed to the 1.036 predicted.

Also keeping in line with that sweet creamy feel I changed the yeast to west yorkshire as its attenuation is 71%. The yeasties have been churning away for two days now I plan on leaving in primary for two weeks before transferring into my serving keg/secondary for another week of conditioning. Will try to resist drinking it all during that time :drink: The recipe with the changes I made is attached below.

BIABacus Pre-Release 1.3 RECIPE REPORT
BIAB Recipe Designer, Calculator and Scaler.
(Please visit www.biabrewer.info for the latest version.)
Likkle Brixton - Batch 1

Recipe Overview
Style: English Mild Ale
Original Gravity (OG): 1.036
IBU's (Tinseth): 22
Bitterness to Gravity Ratio: 0.61
ABV%: 3.48

Efficiency into Kettle (EIK): 89.4 %
Efficiency into Fermentor (EIF): 70.7 %

Times and Temperatures
Mash: 90 mins at 67.9 C = 154.2 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F

Volumes & Gravities
Total Water Needed (TWN): 24.98 L = 6.6 G
Volume into Kettle (VIK): 24.41 L = 6.45 G @ 1.027
End of Boil Volume - Ambient (EOBV-A): 17.7 L = 4.68 G @ 1.036
Volume into Fermentor (VIF): 14 L = 3.7 G @ 1.036
Volume into Packaging (VIP): 12.2 L = 3.22 G @ 1.009 assuming apparent attenuation of 75 %

The Grain Bill
73.9% Marris Otter 1778 grams = 3.92 pounds
9.2% Crystal 80L 222 grams = 0.49 pounds
6.9% Flaked Oatmeal 167 grams = 0.37 pounds
4.6% Chocolate 350L 111 grams = 0.24 pounds
3.5% Chocolate 420L 83 grams = 0.18 pounds
1.8% Black Patent 44 grams = 0.1 pounds

The Hop Bill

11.5 IBU Fuggles Pellets (4%AA) 17.7 grams = 0.625 ounces at 60 mins
8.6 IBU Williamette Pellets (3%AA) 17.6 grams = 0.62 ounces at 60 mins
1.9 IBU Fuggles Pellets (4%AA) 5.9 grams = 0.209 ounces at 15 mins

Fermentation& Conditioning
Fermention: West Yorkshire Ale for 14 days at 20 C = 68 F
Req. Volumes of CO2: 1.8
Serving Temp: 4 C = 39.2 F
Condition for 7 days.

Post #10 made 12 years ago
by Truanthony
This has been my quickest turnaround on a beer ever. This was ready to drink within 7 days. I ferment under pressure in a keg so that does speed up the process but wow. Hats off to the West Yorkshire yeast I've never had a yeast chew through and then flocculate so quickly the beer was pretty clear before cold crashing. Unfortunately the level of clarity will prbly go unnoticed in this dark mild.

Tips/insight for those contemplating brewing a mild DO NOT over carb this beer as the CO2 will lead to a noticeable and unwanted bitterness to the beer. I accidentally carbd this to 2.2 vols in the fermentation keg. Cost me a few days after transferring to serving keg to lower the co2 level the beer is now really tasty at room temp can't wait to try it at 50F.

Changes preliminarily I would remove the late hop addition while keeping the IBUs the same and ferment a little warmer maybe 2F higher to see how the yeast affects the malt profile while decreasing the black patent to maybe only 1% of the grain bill.

Post #11 made 12 years ago
by PistolPatch
I didn't read your post #9 until now Anthony. Very nice. Love the decisions you made and post #10.

Also feel free to post your BIABacus file here with your actuals. Good stuff!
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Post #12 made 12 years ago
by Truanthony
The Biabacus file with my "actual" numbers is attached. Reviewing this file leads me to a questions.
Can you I override the Biabacus "suggested" grain numbers with my "actual" grain numbers?
For instance the Biabacus suggested 3.92 pounds of Maris Otter I had 4 x 1 pound bags so I used all 4 pounds instead of 3.92 and ended up with higher EOBV(A) than what was predicted. Yay for more Beer :party:
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Post #13 made 12 years ago
by mally
I am not saying this is what you should do.. but I just alter the O.G. value (sometimes 4 decimal places is required) until your actual grain bill matches.
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