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Recipe – English Mild

09/12/2013

Most of the home-brew blogosphere is full of recipes of huge IPA’s or big Saisons with loads of spices. Generally the trend in beer seems to be towards massively flavoured smack-you-in-the-mouth type beers with an alcohol content that makes you lisp after one pint. Furthermore, commercially brewed beer in the homeland of the “beer revolution” is, to my eyes, throwing stuff in to the kettle and fermentation vessel that is borderline stupid. Don’t get me wrong, there’s nothing wrong with a big, hop saturated IPA and I’m not advocating Reinheitsgebot but there is a lot to be said about flavourful low-abv session beers made without gimmicks.

A very refreshing blog that goes a bit against the trend is the Perfect Pint. There is a lot of information and recipes on the blog written in a clear and interesting manner. One of the styles that features often is the English mild, a style that I have never tasted (there are very few available even in England and none over here) but one that seemed to me like a perfect beer to brew in the winter. A modern dark mild is usually low in alcohol content, has little or no hop flavour  and has a malty taste profile with roast and caramel. Sounds like a perfect winter session beer.

Historically mild was a totally different beer, with a much simpler malt bill that derived most of the colour from sugar. For those interested, Ron Pattinsons blog Shut up about Barclay Perkins is a great source of information on beer history. If you still think IPA was specifically brewed to survive the trip to India, read Rons blog.

Here is the recipe I put together from reading the Perfect Pint and recipes from the Beersmith cloud. Usually I try to keep my recipes simple but some malt complexity from different roasted malts seems to called for in this style. As always, this will probably change a bit after I get to sample the results and have another go at the style. This one is already in the keg naturally carbonating so it should be on tap as soon as a spot opens.

Recipe
—————-
Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds): 2,43 / 5,35
Anticipated OG: 1.034
Anticipated SRM: 29.2
Anticipated IBU: 19,4
Wort Boil Time: 60 Minutes

Fermentables
—————–
75,0%  1,8 kg / 3,96 lbs  – Maris Otter pale ale, Thomas Fawcett
8,0%    200g / 0,44 lbs  – Pale Crystal malt, Thomas Fawcett
6,0%    150g / 0,33 lbs  – Brown Malt
6,0%    150g / 0,33 lbs  – Chocolate Malt
4,0%    100g / 3,4 oz.   – Dark Crystal malt, Thomas Fawcett
1 %     30g / 1,05 oz – Black Patent Malt

Hops
——–
20,0g / 0,7 oz. Kent Goldings (Pellet, 5.50% AA) @ 60 min for 19,4 IBU

Extras
———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
½ Teaspoon Calcium Chloride in mash

Yeast
———
Wyeast 1318 London Ale III

Mash
———————–
20 Litre BIAB @ 68 Celsius for 60 mins (5,28Gal/154F)

Tasting here

 

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