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Mild
I am very excited to brew this soon! This will be my 2nd all grain batch. My 1st recipe I created from scratch almost entirely on my own. It will also be the 1st batch I am doing true to style and with no crazy oddball changes.
3 gallon batch
2.5# Mild malt
.75# Honey malt
.75# Toasted Pale malt
.75# Crystal 10L
.33# Flaked Barley
WLP013 London Ale
.25oz Nugget hops @ 45 mins.
Estimations:
1.040 og
1.012 fg
14 srm
20 ibu
3.6% abv
3/4 pound seems like a lot for 3 gallons to me. And I am not sure you really need the flaked barley in a mild. I love Mild and have brewed a couple of them. So did you brew this before, or was your first all grain a different style. If it worked for you before, ignore my comments.
But its cool that you are excited, and I like the idea of small batch brewing. Been thinking of doing it that way myself too lately.
My first all grain was a robust winter porter. The malt bill turned out great thanks to advice from this site, and then I added spices and Idk how it will taste now. This time, I want to not add spices and just make the malt bill pop out with flavor. The reason I put the "specialty" malts so high is because I want all of the flavors to really be noticeable. Small batches have pros and cons based on your situation. I have a hard time moving and storing 5 gallon carboys, so I usually work in 1 gallon carboys, but they are not efficient at all! I am sick of all the extra work and the reduced productivity. I am thinking of buying a 3gallon better bottle for the mild because 3 gallons seem to be the perfect batch size for something I expect to like and 1 gallon is perfect for long term aging and brews where I have crazy Ideas.
Well just as a point of reference for your recipe, your recipe is almost 50% base malt and 50% specialty malts ( I am assuming that toasted pale malt has low diastatic power).
It might work, but I'd extend my mash time to 90minutes to be sure I got conversion.
You'll certainly have big flavor but it might be tough to ferment appropriately.
I say just go for it and see what happens.
The type of toasted malt I plan to use is very lightly toasted. The toasting is mainly for smell and taste, not color. It looks no different in color to the eye and is only about 5L darker then regular 2 row pale malt. Most of the malt I chose can be used as base malts (and I originally planed on using them as base malts until I found mild malt for a base) in different styles of beers from the recipes I have done internet searches on. The mild style is meant to be low in ABV anyway, so I think it will be ok. I wont know until I try tho. In the original recipe I created I had .5 lbs of toasted, but I ended up deciding to keep it simple and make them all .75lbs. I don't expect this to be a dark brew at all. Maybe the lightest brown on the SRM scale. i will take your advice and mash for 90 mins. I agree with your reasoning on that. Do you suggest a temp?
Right down the middle of the road at 154F is a good place to start.
Also, if you're using a yeast that is a low attenuator (thinking Wyeast 1968), then you might even want to mash a bit lower, like 151-152. If it's a normal attenuator (73-77, etc), then I agree that 154 is perfect.
I think I am going to do a rather intensive and unique resting schedule. Idk if it will pay off, but its worth a try one time since I really want this brew to be my best one yet. If it turns out good, I will make sure to send you a bomber of it Brewchez so you can give my your feed back since you said you have brewed a few before and you like the style.
Seems like I always have to pull audibles at the brew store. Anyway, I bought the supplies finally for this. It will be in a 3 gallon better bottle. I was able to special order the yeast. I had to change something with the malts. They discontinued "Toasted malt" so they told me to use torrified wheat. They said its a little weaker in flavor and color so I used a full pound. I also made the "mild malt" and even 3 pounds just for simplicity reasons. Everything else stayed the same. The crushed grain smells like a mix of heath bar and nutter butter. Very sweet, nutty, and toasty. Exactly what I was going for! Cant wait to brew tomorrow!
I did my first taste test after what seemed like a never ending primary. I wasn't able to rack this until now, but I am glad I waited so long. from what I tasted, I finally made a brew actually taste like I wanted it to. Its not finished yet, but I have high hopes after the taste test. I will let it sit in secondary to settle for another good two weeks then bottle, unless we do the swap then I will bottle and carbonate sooner.
Cool thanks for following up.
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