I'm thinking about brewing a mild, any thoughts on the recipe? 7 gallon batch, OG 1.038 Grain: 7# Marris otter 1# Thomas Fawcitt Crystal 45 4 ounces Pale Chocolate 2 ounces Special B Mashed at 155 Hops: I don't have any appropriate British hops on hand, but I was thinking about using some Hallertau Tradition and/or Hallertau Mittelfrueh. 60 mins: .25 ounce Millenuim 30 mins: .5 ounce Hallertau 10 mins: 1 ounce Hallertau Flame out: 1 ounce Hallertau ~22ibu Yeast: I'm leaning towards Wyeast 1968 (London ESB) but I'm open to alternatives.
Hallertau is a hop which can be used to replace UK hops such as Fuggles.It is quite reasonable to use them in a mild.22 IBU is in the ballpark with many examples of milds , anything up to 30 would be the normal range.
Thanks Marquis, your input is appreciated. I was wondering if I would get flamed for suggesting a german hop in an English beer. Any input on Hallertau Tradition vs. Mittelfrueh?
Looks pretty solid. I'd personally leave out the special b, but at 2 ounces it won't be that present. You'll definitely have more hop presence than traditional.
There is this english dude that blogs about english beer and he has some mild recipes posted here http://barclayperkins.blogspot.com/search/label/recipe that you can compare to. You will have to scroll through the blog to get to them.
I used 4 ounces of Special B in a mild once. I thought it worked nicely, without tasting out of style. Not traditional of course.
Hops in a mild are more about balance than flavour.Hallertau is a fine hop and will make a decent mild. I'm sure that over the years they will have been used in milds, we've been using imported hops for a very long time now.Scottish brewers employed masses of Saaz hops in their beers without giving them a Continental flavour!
This looks like a tasty beer to me, but I might find it a little sweet. Your mileage may vary. If I were to make one change, I would reduce the crystal malts. (However, the choices of crystal malts - Thomas Fawcett and special b - are excellent choices for a mild, IMO).
I think I'm going to drop it down a tiny bit, 6.5# MO, 14 oz C45, keeping the rest the same. According to my calculator, this should give me about 1.032 OG and around 3% abv.
Actually, many milds benefit from the addition of sugar. Not table or corn sugar but proper dark brewing sugar.Nearest thing you might have to hand is Muscavado.Half a pound won't do much harm after you make the above changes, just add a couple of points to the ABV.
I ended up brewing last night. I skipped the sugar this time around, maybe I will include it next time, but I didn't have a chance to find something interesting like Muscavado. I subbed out half a pound of MO for wheat and couldn't get my hands on Special B, so used a full pound of the Thomas Fawcett Crystal (which is really good stuff by the way). Of course my efficiency was extra good, and I ended up with an OG of 1.036 for over 7 gallons. Hopefully it doesn't over attenuate and I'm able to keep it below 3.5%
