For my first batch in about 6 months I figured I’d start with the last recipe I had worked on before I took a break from brewing. If you’ve read this blog for a while you’ll know I’ve brewed quite a few Mild’s and never quite been happy with them (even though some have done quite well in competition). It’s not my favorite style to drink, but for some reason I keep brewing them! It’s also a category I qualified for in the MCAB competition so I figured if I liked this one I’ll use it as my entry. I spent a fair amount of time on this recipe and also got some help after trying several of another homebrewer’s Mild’s. The homebrewer in question recently won BOS at Midwinter with, you guessed it, a Mild.
The biggest change is using Mild Ale malt as the basemalt instead of my typical Floor Malted Marris Otter. I also greatly increased the Simpson’s Extra Dark Crystal and removed the higher-kilned malts (leaving only Pale Chocolate). I also added some Golden Naked Oats since they contribute some unique flavor and texture and finished with a bit of domestic Crystal 60 (a bit sweeter than the English equivalent I think). For hops I stuck with Goldings and added a small 5 min addition to enhance that “English character” judges love to hunt for. Stuck with my usual WLP002 for the yeast – althought I have to admit I’ve enjoyed Wyeast 1469 in other Milds and will likely have to give that a try at some point.
60 Min boil
Mash at 152F for 60 mins
17 IBU at 60 mins – EKG
2 IBU at 5 mins – EKG
79% Briess Ashburne Mild Ale Malt (5.3L)
3% Briess Crystal 60 (60L)
9% Simpsons Extra Dark Crystal (160L)
3% Simpson’s Pale Chocolate Malt (220L)
6% Simpson’s Golden Naked Oats (10L)
Pitched at 62F, let rise to 66F and finish at 68F
30 seconds O2 (2.5 gallon batch)
Hit gravity and volume – fermented down to target as well.
Here are some notes I wrote when working on this recipe: Looking for a quaffable mild with flavors of bread/toast/biscuit, light chocolate, hint of roast, hint of coffee, burnt sugar and some dark fruit, caramel/toffee, nuttiness. Want some slight silkiness/creaminess from the oats. The diff types of crystal malt in addition to different lovibonds should add some complexity and help achieve the flavors I’m looking for. 5 min addition of EKG should help with an assertive “English Beer” character. Pale chocolate should underline the toastiness with hints of chocolate, roast and even coffee.
The Mild Ale malt definitely helped with this, but even beyond that I must finally be learning something about recipe formulation because this beer hits all those descriptors – so much so that I see no need to go too in depth with a description. There is a definite sweetness from the basemalt – you can pick that up separately from the crystal sweetness. It’s got a lot of toasted bread qualities and hints of coffee and chocolate. It’s slightly creamy from the oats – not so much that you really notice though (probably wouldn’t call that out if you didn’t know there were oats). The only change I’d consider is adding a small amount of a darker chocolate malt – both to make the beer darker and to add a little more roast character.
I sent this into the March Mashness competition and I’ll likely send it to MCAB in April.