Malty low end IBU bitter / mild advice

[Matt]

Has anyone got a good steer on a decent malty bitter or mild recipe? I'm looking for something circa 4.5% that is going to be ready reasonably quickly (I'm completely bored of all my summer pales now).

Cheers,

Matt

edit: hold the horses - the GW recipe here looks to fit the bill perfectly

[Stonechat]

Matt,
this does come out at 5.6% according to GW and probably a bit more if your efficiency is good. However, if you are happy with the higher ABV, it does have a superb rich taste and a deep ruby colour when held up to the light. When I've brewed it before it was was join the ranks of the bottled winter beers that are ready for Christmas, as yours will be if you do it this week

[Matt]

Excellent, you have made my mind up Stonechat, thanks … as it happens I'm "working from home" tomorrow

One question - would you do it with Nottingham?

Cheers,

Matt

[Stonechat]

Matt,
when I've brewed this before I've used a live brewery yeast. The finished mild has a really fruity flavour from the malts and hops combining, with neither dominating. I'm still learning my dried yeast characteristics, but from the two dozen test brews so far I would go for S-04, as I think Nottingham will not leave the residual sweetness that works with this mild.

Must admit brewing a real old recipe like this one is a nice way to work from home

[Matt]

Thanks for that steer, might have to hold off until the weekend then, unless I find a moment to dive over to the LHBS.

Cheers,

Matt

[jubby]

Matt, if you fancied a liquid yeast, I have just pitched WLP023 in this brew. The whitelabs website lists this as good for darker ales, medium attenuation with a fruity taste but little or no diacetyl. Obviously it's too early for me to comment on the taste, but Aleman recommends it. I have used it in the past and have been very pleased with the results. Good steady activity lasting about a week to ten days at 21C.

[Matt]

Yeah, good point Jubby. I have just bottled a brew that used 023 and the early tasting was good.

Plan now is to brew Phil's version of Amazing Mild recipe this week, for a quick win, and brew the GW Mild with a liquid yeast for Christmas supping. I have some Brewlab slants so its a toss up between Yorkshire 2 or getting some wlp 023.

[prodigal2]

Yeah, good point Jubby. I have just bottled a brew that used 023 and the early tasting was good.

Plan now is to brew Phil's version of Amazing Mild recipe this week, for a quick win, and brew the GW Mild with a liquid yeast for Christmas supping. I have some Brewlab slants so its a toss up between Yorkshire 2 or getting some wlp 023.

I will be interested in your finding from brewing these 2 very different milds Matt. Infact I may put on a mild tommorow seeing as the cellar is bare, and I am home now for nearly a month and I need a for now beer. But what to brew after that

Good luck there Matt, oh to be sick of pales.... then again I am getting bored with Weizens

[Matt]

Will you be supping Negra Modelo until you've re-stocked? I bought that for poolside quaffing on the costas, not sure if you get it up in the civilised north?

The plan is to brew the milds consecutively and re-pitch the Y2/WLP023 for fermenting the second one, so it will be an interesting comparison. My Dad will be happy, he's always dropping hints about how he likes a mild.

Back in the office tomorrow. Will raise a cup of char to your successful mild brewday tomorrow Phil

Matt

[prodigal2]

there seems to be a selection of dark "lagers" that have appeared in the last 12 months on the shelves of purveyors of alcohol, that a less educated person "may" confuse with a mild. Then again I have spent a good part of the summer in europe and at the moment I would KILL for a ale/bitter.

I would also like to say after a hard days(18hours) work a euro pilsner DOES hit the spot, that other beers fail to reach.

[Matt]

18 hours