Could use some help with a mild recipe

[Steve Urquell]

I'm out of school for 4 weeks, and am about to brew again. Working on a mild recipe, but I'm broke and have to make do with the ingredients I have.

I was able to pick up a vial of WLP023 cheap (expired) and would like to do a mild recipe, but my malt is US 2-row. MO is too damned expensive here.

I'm thinking about doing just 92% base, and 8% C-60.
I have aromatic, brown malt, carafa 1,2,3, C120, 80, 20 and chocolate.

Do you think any of these (and in what amt) would help this be a better recipe? TIA for any help.

[Hugh_Jass]

I'm out of school for 4 weeks, and am about to brew again. Working on a mild recipe, but I'm broke and have to make do with the ingredients I have.

I was able to pick up a vial of WLP023 cheap (expired) and would like to do a mild recipe, but my malt is US 2-row. MO is too damned expensive here.

I'm thinking about doing just 92% base, and 8% C-60.
I have aromatic, brown malt, carafa 1,2,3, C120, 80, 20 and chocolate.

Do you think any of these (and in what amt) would help this be a better recipe? TIA for any help.

You could toast a # of 2-row (275 for 1/2 hr, turning @ 15) to add a bit of "nuttyness" I'd also bump the Crystals and use different varieties for some depth of flavor (add 120, 80, 60 and a pinch of chocolate)

In 5 gallons I'd probably do something like

6.5 lbs base
1 lb toasted base
3 oz chocolate
3 oz 120
6 oz 80
6-8 oz 60
maybe even add some aromatic or brown for the hell of it.

Really, you have all the makings of a great mild in your inventory.

What hop will you use?

[Steve Urquell]

EKG on the hops. I like the toasted malt idea.

[davebl]

What grains are you wanting? I have a crap load dude, just sitting there, in my brew free spaces.

Same with hops

[Lamppa]

yeah, that bill looks fine for a mild.

12 base
.75 C60L
.5 C120L
3oz aromatic

then youll need something to get the required nutty, toasting the base should get it in the range, buscuit would help but thats not on your list.

[Steve Urquell]

yeah, that bill looks fine for a mild.

12 base
.75 C60L
.5 C120L
3oz aromatic

then youll need something to get the required nutty, toasting the base should get it in the range, buscuit would help but thats not on your list.
Gonna dry-sack.

[Lerxst]

FWIW, modern dark mild grists are pale ale malt w/ some crystal and/or chocolate. Traditionally Amber, brown and mild malt and kettle sugars are not uncommon. "nutty" is not really a required flavor.

From Amber, Gold and Black:

Wahl and Henius also said of the grain bill for mild ales: 'pale malt is used with a little black malt', suggesting again that a darker mild ale was now being made, A few years later we get the first mention of a specific 'mild malt' in The Brewer's Analyst: A Systematic Handbook of Analysis Relating to Brewing, by R. Douglass Bailey


In confirmation of the use of darker malts and sugars in mild, the Encyclopedia Britannica of 1911 reported: 'pales ales are made either from pale malt....only, or from pale malt and a little flaked maize, rice, invert sugar or glucose. Running beers (mild ale) are made from a mixture of pale and amber malts, sugar and flaked goods.' It added that 'good mild ale waters should contain a certain quantity of sodium chloride'; which, as we see would have increased the color extraction from the malt


1956, said mild beer grists 'may be of up to two thirds pale ale malt, and the balance a blend, in almost equal proportions, of amber malt and sugar'. Hough, Briggs and Stevens in 1971 gave a grain bill for mild ale of 10 per cent wheat flour (for head retention), 15 per cent invert sugar, 73 per cent mild-ale malt and 2 per cent black malt. The invert sugars used for milds were the Nos 2 and 3 grades, both dark in color.

Brew your beer how you want but I'm just sayin our perception of what the flavor profile should be may not be on point.

[Steve Urquell]

FWIW, modern dark mild grists are pale ale malt w/ some crystal and/or chocolate. Traditionally Amber, brown and mild malt and kettle sugars are not uncommon. "nutty" is not really a required flavor.

From Amber, Gold and Black:


Brew your beer how you want but I'm just sayin our perception of what the flavor profile should be may not be on point.
I agree. I'm just looking for a way to add a little more "british" flavor than my american 2-row can deliver.

Do you think the aromatic or brown malt would be a better choice than toasting 1-2 lbs of 2-row?

[Lerxst]

I agree. I'm just looking for a way to add a little more "british" flavor than my american 2-row can deliver.

Do you think the aromatic or brown malt would be a better choice than toasting 1-2 lbs of 2-row?

Am 2 row is ~ 1.5L while British Pale is ~ 3L a dash of aromatic more than bridges that small gap. Once you add caramel and chocolate malt to the mix, the difference really doesn't matter that much. Toasting 2 row does give you some nice toasty/bready flavors. I have not toasted either aromatic or brown malt myself.

[Steve Urquell]

How's this looking?
77% 2-row
14% toasted malt
9% C-80

24IBUs
1oz goldings at 15min.

WLP023

[Lerxst]

What's your srm? You might want just a dash of chocolate

[Steve Urquell]

What's your srm? You might want just a dash of chocolate
11° SRM/ 22° EBC(Copper to Red/Lt. Brown)

[Lamppa]

Ok you got me there nutty is listed in the "may" along with toffee etc etc. I was reading the guidlines between mild NEBA and SEBA and got mixed up. NEBA must be nutty while SEBA is caramel. Mild can be either