English Dark Mild

I guess it depends on how close to traditional you want to go, like anything. If you're a real stickler for tradition you'll want to make some invert sugar/syrup. If not, I would read the links below and go from there.

I would personally aim for a low OG in the 1.03s, english strain to your preference, and dark crystal enough to get you to your preferred color range.

http://barclayperkins.blogspot.com/2014/01/lets-brew-wednesday-1945-tetleys-mild.html
http://byo.com/hops/item/1151-mild-ale-its-not-dead-yet

EDIT: unfortunately it looks like Notch ran out of their dark mild, which was fantastic and well worth the trip to Salem.

 

Here is the recipe for the last mild that I made. It turned out well. It's a 10 gallon batch so scale accordingly.

Grain
13lb Maris Otter
1lb UK 135/165
1lb UK Crystal 30
8oz UK Chocolate Malt

Hops
.5 oz CZPrem 10.6AA 60 min
1 oz EKG 5.1AA 20 min

Yeast
WY1469 West Yorkshire

CALCS
1.040 OG, 1.013 FG, 3.6 ABV, 18 IBU, 20 SRM

 

https://www.morebeer.com/products/bairds-british-crystal-malt-135165l.html

 

I liked this one, was (roughly) based on an old Lees recipe

OG 1.035
FG 1.008
3.5%
IBU 25

78% Marris Otter
10% Invert no 3
4% Crystal medium
4% Chocolate
2% Brown Malt
2% Black Malt

Hops - Fuggles/ekg/challenger etc start of boil for 25 IBUs
15 g dry hop styrian goldings

A nice flavoursome English yeast

 

@jlordi12, a couple of things.

I think this recipe will produce a tasty beer but an OG of 1.047 (4.4% ABV) is above style for a Dark Mild. Just pointing that out.

What yeast will you be using?

Cheers!

 

Which yeast you select is a matter of what yeast produced flavor profile you want; a matter of personal preference.

I have never brewed with 1098 but I have brewed several times with the dry yeast equivalent: Fermentis S-04. But here is the situation; I have used S-04 for more characterful beers (e.g., Oatmeal Stout, ‘NE’ style IPA, etc.) so I do not have good experience with the specific flavor profile it would provide in a beer style like a Dark Mild.

My personal favorite English yeast strains for brewing my Bitter Ales are WY1469 and Danstar Windsor. I like these two strains since they provide a nice ester profile (i.e., fruity flavors) that is appealing to my palate.

Maybe some other BA who is more experienced in using 1098 in English style beers can provide you with more input here.

My inclination since I am typically a pragmatic brewer is to state: since you have 1098 why not use it to brew your Dark Mild?

Cheers!

 

I have no experience with WY1098 so I can't recommend or not. It is supposedly the same strain as S04, which I have not used in years. It's a very good strain with only one big demerit IMO, it's too bready.

Like @JackHorzempa I can't recommend WY1469 more highly. The fruity ester profile is perfect to me.

 

The Wyeast folks suggest 1469 for Mild Ales:

“STRAIN: 1469

West Yorkshire Ale™

This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.”

https://www.wyeastlab.com/yeast-strain/west-yorkshire-ale

Cheers!

 

Scale it to keep the OG (post-boil) at ~ 1.040, sub in some flaked barley for a bit of the MO, mash high (~158F) and you're good to go. FWIW, I've never used anything but S-04 for my mild. Kettle to glass in 5 days or less.

Also, I'd lower the IBU target to ~ 14, but that's just my preference.

 

Joe, do you perceive the often discussed "bready flavor" from using S-04 for brewing your Mild Ales?

Cheers!

 

Jack, I think doughy is a better descriptor.

 

Peter, is the doughy aspect enjoyable for you?

Cheers!

Jack

 

The second time I noticed it, I stopped using S04. EDIT -- I hate it when I notice it!

For dry yeasts in milds/English brown ales, I have used Windsor, Nottingham, the Mangrove Jack strain formerly known as Newcastle Dark (I think they changed the name), and S04. (I just named them in order of my preference). The Windsor took a blue ribbon at the WI State Fair 7 or 8 years ago.

If I am using liquid yeasts, West Yorkshire has been the one I have turned to most frequently in recent years when I brew English beers.

 

Peter, thanks for that input!

I have used S-04 a number of times but I have always purposefully used it for beers that have a lot of character/flavor such that the doughy quality would be obfuscated by the other flavors. For example, I have a Galaxy/Citra IPA going right now (I dry hopped it today) that I brewed with S-04. Given the high hopping rate of this beer I am 100% sure I will not notice any doughy flavors in this batch of beer.

Cheers!

 

It's always been more of a 'pretzel-y' thing to me, if I notice anything that I'd say is unique to S-04 - but it's subtle and always seems to work with the malts. FWIW, I always ferment on the very cool side with it (55-60 F). It's been a go-to yeast for me for many years, particularly any time I'm looking for something fast & reliable, (not to mention super-convenient) for lower gravity British styles.