So back in November I brewed the third iteration of a Mild recipe thinking I’d nail it with the tweaks from version 2 to version 3 (long-winded blog post here), but after giving version 3 plenty of time to condition and mellow out I still don’t really like it – as gorgeous as it is in the picture above. I think the Crisp Amber malt just brought in an astringent flavor that is really unpleasant. As I mentioned in the competition post I did enter this in UMMO just to see if a trained palate can figure something else out that may be process related – it might even score well – it’s not bad I just don’t really like it and the guidelines do allow for some astringency in roast based versions.
Anyway though – dejected and demoralized I was thinking of just giving up on perfecting a Mild recipe for a while, but as I was reading through the style guideline when I was debating even entering version 3.0 I got an idea for a new recipe that I think could be quite delicious and decided not to give up!
I decided to target a more chocolate forward Mild and utilize some delicious Simpson’s English Chocolate Malt instead of using Pale Chocolate and either Black Malt or Amber as in versions 2 and 3. I think with the amount I plan to use this should bring in plenty of chocolate flavor while hopefully adding just a bit of coffee and roast flavor. The Carastan and Extra Dark crystals will bring plenty of caramel, toffee, dark fruit, burnt sugar, and other crystal type complexity while the Floor Malted MO will bring plenty of bready maltiness (I sometimes get a hint of honey even – in a very good and pleasant way with this malt). I’m sure with everything going on there will also be plenty of toasty, nutty and other flavors mentioned in the style guidelines as well.
I might cask condition this and serve it on the Caskegerator if I can figure out a good way to bottle some for competition at the same time.
This recipe is subject to change at this point – probably brew it in a week or so:
60 Min boil
Mash at 154F for 60 mins
1.038 OG (factoring in .002 pts either way as I haven’t brewed a really low gravity ale since I got my own mill so I’m not sure what the efficiency will be)
18 IBU (EKG most likely)
83.5% Warminster Floor Malted MO (4.5L)
6% Baird’s Carastan (37L)
6% Simpsons Extra Dark Crystal (160L)
4.5% Simpson’s Chocolate Malt (430L)
Pitched at 62F, let rise to 66F and finish at 68F
Readers – I’m open to any feedback/suggestions/criticisms that you may have on this recipe. I’m debating on the percentages, but I think it’s close. I also toyed with changing the Carastan to a darker crystal (probably the medium), but I think the combination of the Carastan and Extra Dark Crystal could be magical.