Arkell's Mash Tun Mild Mk 1.

[Greg2013]

Just brewed this up today,brewing figures to follow.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Arkell's Mash Tun Mild Mk 1.
Brewer: Greg Power/Colin O'Neill.
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 39.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.033 SG
Estimated Color: 40.8 EBC
Estimated IBU: 26.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.44 kg               Pale Malt (2 Row) UK (5.9 EBC)           Grain         1        68.5 %       
0.97 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         2        27.2 %       
0.15 kg               Chocolate Malt (886.5 EBC)               Grain         3        4.2 %         
40.00 g               Fuggle [4.50 %] - Boil 90.0 min          Hop           4        26.6 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -             
1.0 pkg               Burton Union Yeast (Mangrove Jack's #M79 Yeast         6        -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 3.56 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 9.78 l of water at 73.6 C           65.6 C        75 min       

Sparge: Fly sparge with 34.24 l water at 75.6 C

Notes:Fermented with 2.0 litre starter of Mangrove Jacks M79 Burton Union Ale Yeast.
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Pre Boil Volume: 33.0 litres.
Pre Boil Gravity: 1029.
Batch Size Into Fermenter: 24.0 litres.
Original Gravity: 1038

[nigel_c]

0.97 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         2        27.2 %       

27.2% crystal. Thats going to finish very sweet.

[Greg2013]

0.97 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         2        27.2 %       

27.2% crystal. Thats going to finish very sweet.

I have been trying to dig up info on Milds recently and from what little i could find apparently in the past Mild simply meant fresh unaged beer and it could be up to as much as 6.0%abv.However the modern definition(think 1950-1960 ish) seems to be a beer that is low abv,lightly bittered,no aroma hops,malt forward,and can finish quite sweet as high amounts of caramel malts are used and also quite often glucose/maltose syrup.

[Greg2013]

All Credit to BJCP 2015,From Category 13 Brown British Beer.

Although the only Mild referenced here is Dark Mild the same principles can be applied to lower srm versions.

While Dark Mild, Brown Ale, and English Porter may have long and storied histories, these guidelines describe the modern versions.
They are grouped together for judging purposes only since they often have similar flavors and balance, not because of any implied
common ancestry. The similar characteristics are low to moderate strength, dark color, generally malty balance, and British
ancestry. These styles have no historic relationship to each other; especially, none of these styles evolved into any of the others, or was
ever a component of another. The category name was never used historically to describe this grouping of beers; it is our name for the
judging category. "Brown Beer" was a distinct and important historical product, and is not related to this category name.

13A. Dark Mild
Overall Impression: A dark, low-gravity, malt-focused
British session ale readily suited to drinking in quantity.
Refreshing, yet flavorful, with a wide range of dark malt or dark
sugar expression.

Aroma: Low to moderate malt aroma, and may have some
fruitiness. The malt expression can take on a wide range of
character, which can include caramel, toffee, grainy, toasted,
nutty, chocolate, or lightly roasted. Little to no hop aroma,
earthy or floral if present. Very low to no diacetyl.

Appearance: Copper to dark brown or mahogany color. A few
paler examples (medium amber to light brown) exist. Generally
clear, although is traditionally unfiltered. Low to moderate offwhite
to tan head; retention may be poor.

Flavor: Generally a malty beer, although may have a very wide
range of malt- and yeast-based flavors (e.g., malty, sweet,
caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit,
licorice, plum, raisin). Can finish sweet to dry. Versions with
darker malts may have a dry, roasted finish. Low to moderate
bitterness, enough to provide some balance but not enough to
overpower the malt. Fruity esters moderate to none. Diacetyl
and hop flavor low to none.

Mouthfeel: Light to medium body. Generally low to mediumlow
carbonation. Roast-based versions may have a light
astringency. Sweeter versions may seem to have a rather full
mouthfeel for the gravity.

Comments: Most are low-gravity session beers around 3.2%,
although some versions may be made in the stronger (4%+)
range for export, festivals, seasonal and/or special occasions.
Generally served on cask; session-strength bottled versions
don't often travel well. A wide range of interpretations are
possible. Pale versions exist, but these are even more rare than
dark milds; these guidelines only describe the modern dark
version.

History: Historically, 'mild' was simply an unaged beer, and
could be used as an adjective to distinguish between aged or
more highly hopped keeping beers. Modern milds trace their
roots to the weaker X-type ales of the 1800s, although dark
milds did not appear until the 20th century. In current usage,
the term implies a lower-strength beer with less hop bitterness
than bitters. The guidelines describe the modern British
version. The term 'mild' is currently somewhat out of favor
with consumers, and many breweries no longer use it.
Increasingly rare. There is no historic connection or
relationship between Mild and Porter.

Style Comparison: Some versions may seem like lowergravity
modern English porters. Much less sweet than London
Brown Ale.

Characteristic Ingredients: Pale British base malts (often
fairly dextrinous), crystal malt, dark malts or dark sugar
adjuncts, may also include adjuncts such as flaked maize, and
may be colored with brewer's caramel. Characterful British ale
yeast. Any type of hops, since their character is muted and
rarely is noticeable.

Vital Statistics: OG: 1.030 – 1.038
IBUs: 10 – 25 FG: 1.008 – 1.013
SRM: 12 – 25 ABV: 3.0 – 3.8%

Commercial Examples: Banks's Mild, Cain's Dark Mild,
Highgate Dark Mild, Brain's Dark, Moorhouse Black Cat,
Rudgate Ruby Mild, Theakston Traditional Mild
Tags: session-strength, dark-color, top-fermented, britishisles,
traditional-style, brown-ale-family, malty

[Tom]

I've one of the Graham Wheeler books, and the Arkell's recipe in there is for 30% crystal! The downside is it doesn't give a colour of crystal, so without tasting the beer (or accurate tasting notes) it's hard to pick one. I recently brewed Burtonwood Dark Mild from the same book, and it's a lovely beer. I'm really happy with the result. 7% crystal, for which I used 40EBC. Very happy, though could be miles off! Also, I doubt Burtonwood Brewery used Notty.

How did Burton yeast work out for you, Greg? Notty was OK, but the version with S04 was nicer (IIRC).

[Greg2013]

I've one of the Graham Wheeler books, and the Arkell's recipe in there is for 30% crystal! The downside is it doesn't give a colour of crystal, so without tasting the beer (or accurate tasting notes) it's hard to pick one. I recently brewed Burtonwood Dark Mild from the same book, and it's a lovely beer. I'm really happy with the result. 7% crystal, for which I used 40EBC. Very happy, though could be miles off! Also, I doubt Burtonwood Brewery used Notty.

How did Burton yeast work out for you, Greg? Notty was OK, but the version with S04 was nicer (IIRC).

Haven't pitched it yet on this one as this brew is for a friend,i only used it once before on bitter and it turned out great,attenuated out very well,no off flavours,seems to be pretty tolerant of temp fluctuations also(within reason). As dry yeast go i am a huge fan of Mangrove Jacks and if brewing a high gravity beer they are a pretty good choice IMHO. 

I do think however Safale S04 would probably be more suited to the style maybe ? 

[Greg2013]

I need to get a decent book on Milds and such beers so any recommendations would be appreciated Tom.

[Tom]

The GW one I have (Brew your own British real ale at home, '93 ed.) has over a dozen mild recipes, and seems to be the bible for them on the UK forums. I have to admit that the book is one of my most used, and the recipes are pretty good for a standard pub cask bitter or mild, but in terms of brewing a really exceptional beer you may need to diverge from the basics there. But I do like simple pub bitters, so! Andy Hamilton's 'Brewing Britain' has some more modern recipes (though only about 4 milds).

I'm putting http://www.brewerspublications.com/books/mild-ale/ Classic Beer book on my wishlist, and I think Ron Pattinson (@patto1ro) has a few books out, one of which might be on milds, and finally, try The Essex Brewer's blog, as he's really into his dark milds. He's on Jim's Beer Kit, I think. Loves a bit of Ridley's.

And I'm with you on the MJ yeasts. So far, so good. I have workhorse sitting in the fridge, but NO idea on what to use it!

[Greg2013]

The GW one I have (Brew your own British real ale at home, '93 ed.) has over a dozen mild recipes, and seems to be the bible for them on the UK forums. I have to admit that the book is one of my most used, and the recipes are pretty good for a standard pub cask bitter or mild, but in terms of brewing a really exceptional beer you may need to diverge from the basics there. But I do like simple pub bitters, so! Andy Hamilton's 'Brewing Britain' has some more modern recipes (though only about 4 milds).

I'm putting http://www.brewerspublications.com/books/mild-ale/ Classic Beer book on my wishlist, and I think Ron Pattinson (@patto1ro) has a few books out, one of which might be on milds, and finally, try The Essex Brewer's blog, as he's really into his dark milds. He's on Jim's Beer Kit, I think. Loves a bit of Ridley's.

And I'm with you on the MJ yeasts. So far, so good. I have workhorse sitting in the fridge, but NO idea on what to use it!

Thanks for all those suggestions. As to the M20 i have used that quite a bit,i find it an excellent neutral yeast,think of it as US05 on steroids. I have to get my MJ yeasts from a friend in UK tht has a HBS,they don't seem to be widely available here atm which is a pity,i think HBW had them at one stage though not sure they do anymore,they are expensive for a dry yeast but well worth it IMHO.

[Greg2013]

Going to do this brew again for myself either today or tomorrow. Thinking about using some yeast i am currently growing up from a bottle of Whitewater Belfast Ale.

[Greg2013]

I gave this batch to a friend and he fermented it out but the FG he got was awful low for a beer yeast.

OG 1038
FG 1000
ABV 5.1%abv.

I did a second batch exactly the same for myself and used Whitewater Belfast Ale i grew up from a single bottle and pitched a 2.0lt starter of that.

OG 1038
FG 1008
ABV 4.0%abv.