Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques by Strong Gordon

Author:Strong, Gordon [Strong, Gordon]
Language: eng
Format: epub
Tags: CKB007000 Cooking / Beverages / Beer
ISBN: 9781938469145
Publisher: Brewers Publications
Published: 2015-06-09T16:00:00+00:00

Efficiency: 70%

ABV: 3.1%

IBU: 18

SRM: 16

Ingredients:

6 lb (2.7 kg)

UK Golden Promise (Simpsons)

Mash

12 oz (340 g)

UK Torrified Wheat

Mash

4 oz (113 g)

Aromatic malt (Dingemans)

Mash

8 oz (227 g)

UK Crystal 55

Vorlauf

8 oz (227 g)

UK Crystal 80

Vorlauf

4 oz (113 g)

UK Crystal 135

Vorlauf

3 oz (85 g)

UK Chocolate (Fawcett)

Vorlauf

1 oz (28 g)

UK Goldings 5.5% whole

@ 60

White Labs WLP005 British Ale yeast

Water treatment:

RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons

1 tsp CaCl2 in mash

Mash technique:

Infusion, mashout, dark grains added at vorlauf

Mash rests:

152°F (66°C) 60 minutes

170°F (77°C) 25 minutes

Kettle volume:

8 gallons (30 L)

Boil length:

75 minutes

Final volume:

6.5 gallons (25 L)

Fermentation temp:

68°F (20°C)

Sensory description: Malt-forward with a bready, toasty, caramel, and chocolate flavor profile. The bitterness is low and there is no late hop character, so the beer remains malty. A moderate fruity character enhances the darker malt flavors.

Formulation notes: I find the challenge of milds to be in balancing the maltiness of the grist with the character of the yeast. In this recipe, I’m using malts that provide bready and toasty flavors with layers of caramel and dark fruit. The fresh chocolate flavor tops it off. The yeast is somewhat malty and fruity, and adds a pleasant character to the beer. I mash low so that it doesn’t seem too sweet; I’m getting body and sweetness from the crystal malts so I don’t need to mash higher.

Variations: Since mild is a small beer, it’s pretty easy to do a double-sized batch and use it for yeast experiments. I’ve tried Wyeast 1318, 1968, 1469, 1335, 1028, and others with good luck. I’ve often thought of 1318 as great mild yeast, but you have to be careful of getting too malty with the grist since the yeast is also malty. I like 1469, but it is fairly minerally. Once when I did a split batch with 1318 and 1469, I actually liked a 2:1 blend of the two batches much better than either individually.

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