Conditioning Mild advice?

[Shaun Flint]

Hey all, trying out my first AG Mild today, but I've been trawling the forum and I'm stumped regarding the fermentation and conditioning..

Here's the recipe I'm using (aiming for a 11L of smoooth drinkable mild)

1.5 KG Maris Otter
200g Crystal
80g Black Malt

8g Goldings @90mins
8g Fuggles @90mins

OG 1.038
SafAle s-04

Ferment in the primary, how long after fermentation has finished? any advice for temperature during fermentation?

Bottling, should i prime it..? any advice on temperatures?

any advice, much appreciated :)

 

[BeerGuy2020]

Hi Mate ,
Drop the Black Malt from the Grist , Not usually present in the grist of a Mild ; Try popping a SMALL HANDFULL / FEW G of Black into the copper at the end of the boil to darken the Wort.
As to the Maturation ; I`d cool to 14 c @ 1.011 and then after say 24-48 Hrs , Rack to a Cask / Container @ 15 c @ 1.008 - 1.007.5 on a PG of 1.005 ; The Container / Cask should be stood at an ambient temperature @ 16 - 20 c for 3 dAYS THEN Cellar @ 10 - 12 c for 2 Weeks , then add barrel finings and roll well , stillage @ 10 - 12 c for 1 week then Vent and allow 24 - 36 Hours to Clear and Condition before a spot of QC
I hope that helps ,
Cheers
Edd

 

[Shaun Flint]

Hi Mate ,
Drop the Black Malt from the Grist , Not usually present in the grist of a Mild ; Try popping a SMALL HANDFULL / FEW G of Black into the copper at the end of the boil to darken the Wort.
As to the Maturation ; I`d cool to 14 c @ 1.011 and then after say 24-48 Hrs , Rack to a Cask / Container @ 15 c @ 1.008 - 1.007.5 on a PG of 1.005 ; The Container / Cask should be stood at an ambient temperature @ 16 - 20 c for 3 dAYS THEN Cellar @ 10 - 12 c for 2 Weeks , then add barrel finings and roll well , stillage @ 10 - 12 c for 1 week then Vent and allow 24 - 36 Hours to Clear and Condition before a spot of QC
I hope that helps ,
Cheers
Edd

Nice one, thanks, I'll drop the black malt, and try it in the boil at the end instead.
I don't have a cask (yet), any ideas on how I can do some of the late stage conditioning in bottles?


cheers!

 

[BeerGuy2020]

Hi Shaun ;
1 St Step : At the point where I say Pop it to a 2 Nd FV , DO THAT @ + 2 degrees gravity point , and then to a 2 Nd FV and cool to 14 c , then wait 24 Hours before dropping it to a 3 Rd FV ( Sealable Lid , and as little headspace above the beer surface as possible ) and condition at 10 - 12 c until it`s at your expected P.Grav @ say 1.007.5 AND PRIME WITH 1.002 Malt Extract & 1.001.5 Demerara Sugar , okay you`ll get a slightly higher abv , but the malt extract will help rather than direct sugars as exclusive primings agent .
Cheers ,
Edd
EXPECTED P.Grav / Final Gravity @ 1.007

 

[Shaun Flint]

Hi Shaun ;
1 St Step : At the point where I say Pop it to a 2 Nd FV , DO THAT @ + 2 degrees gravity point , and then to a 2 Nd FV and cool to 14 c , then wait 24 Hours before dropping it to a 3 Rd FV ( Sealable Lid , and as little headspace above the beer surface as possible ) and condition at 10 - 12 c until it`s at your expected P.Grav @ say 1.007.5 AND PRIME WITH 1.002 Malt Extract & 1.001.5 Demerara Sugar , okay you`ll get a slightly higher abv , but the malt extract will help rather than direct sugars as exclusive primings agent .
Cheers ,
Edd
EXPECTED P.Grav / Final Gravity @ 1.007

Perfect, this is exactly what i needed, I was reading your blog last night and woke up this morning with mild on my mind

thanks again for the help!

 

[BeerGuy2020]

Perfect, this is exactly what i needed, I was reading your blog last night and woke up this morning with mild on my mind

thanks again for the help!

No worries Shaun , Have a look at these beauties mate
https://oldbeersandbrewing.blogspot.com/2019/10/duttons-of-blackburn-mild-1967.htmlhttps://oldbeersandbrewing.blogspot.com/2020/05/tetley-mild-1941.html

 

[Shaun Flint]

No worries Shaun , Have a look at these beauties mate
https://oldbeersandbrewing.blogspot.com/2019/10/duttons-of-blackburn-mild-1967.htmlhttps://oldbeersandbrewing.blogspot.com/2020/05/tetley-mild-1941.html

Just reading through the Tetley Mild Special, i noticed that they used Live Barm, which is interesting, as i had read about this dialect term for yeast in Norway and 'berm' is mentioned in a post by Lars Garhol on his blog about kviek, I now live in Norway. and my previous boss is from that area (Telemark), and they have quite a distinct dialect, i asked him about 'berm', and he said its slang for scum, often used regarding people

Just thought you might find it interesting!

 

[MyQul]

Hi Mate ,
Drop the Black Malt from the Grist ,

Graham Wheeler's Brew your own british real ale has a number of mild recipes with black malt in them. I personally really like black malt in a mild

 

[Shaun Flint]

Graham Wheeler's Brew your own british real ale has a number of mild recipes with black malt in them. I personally really like black malt in a mild

Just bought the book, thanks!

 

[MyQul]

Just bought the book, thanks!

If you like mild, there's loads of recipe's in there, as well as bitters (and a few stout/porter)

 

[Shaun Flint]

Nice one, thanks for the heads up, and if anybody has any advice regarding yeasts that are preferable when brewing milds/bitters?

i have access to these in Norway

SafAle so4
Nottingham Ale yeast
WLP 002
WLP 005
WLP 007
WLP 013

 

[MyQul]

All of them would work I would think. If you can get cross my loof yeasts over there, I l really like their beoir yeast

 

[Shaun Flint]

All of them would work I would think. If you can get cross my loof yeasts over there, I l really like their beoir yeast

I'm popping by the brew shop tomorrow and will have a look, they don't have the ones you mentioned on the webshop, but the staff told me before that they have more stock in store than online :)