Grainfather brew #9 - mild

[DoctorMick]

3.2kg Maris
0.5kg crystal
.22kg chocolate
.20kg special b
15g admiral 60 mins
Mangrove jack British ale yeast

Mashed at 69c.

All being well should hit an og of 1.046 and an fg of 1.013, abv 3.6.

Gonna aerate the hell out of this one to try and prevent a 48 hour lag.

 

[DoctorMick]

Misread my brew sheet, OG should have been 1040 but hit 1044.

Two oops moments today, first was when my star san spray bottle broke. Second, I aerated my wort better than usual, so much so that I couldn't get the lid closed without froth going everywhere! Can't wait for my bigger FV to arrive.

Cleaning up now, should be done just in time for X Factor!

 

[MyQul]

I'll interested in the results of the MJ British Ale yeast - Attenuation, flocctuation, flavour profile etc.

 

[DoctorMick]

I'll interested in the results of the MJ British Ale yeast - Attenuation, flocctuation, flavour profile etc.

I'll let you know, I'm hoping it does attenuate as much as their west coast yeast otherwise my mild might be a bit strong!

 

[MyQul]

I'll let you know, I'm hoping it does attenuate as much as their west coast yeast otherwise my mild might be a bit strong!

Wouldn't worry about the strength, it's the stripping out of body/mouthfeel that's the biggest problem with high attenuating yeasts and mild. I had a mild infected with wild yeast once and it just tasted like fizzy water after it had fully attenuated out

 

[DoctorMick]

Well the aeration seems to have made a difference, it's off like a train this morning.

 

[MyQul]

Well the aeration seems to have made a difference, it's off like a train this morning.

It's all about the aeration. I think most stuck brews are caused by insufficient oxygen. Did a brew on the weekend and using my usually technique,shake the hell out of 5L of dilution water (or wort for most brewers) and it had started fermenting afteronly 5 hours. Mind you the fact I pitched at 27C helped (I used 514 yeast so I'm pretty sure the high pitching temp isn't a problem)

 

[DoctorMick]

First sample today and it's down to 1.014 so looks finished, sample was nice so will be interesting to see how it is after a few weeks conditioning. Works out at 4% so a bit stronger than I was hoping but still a nice session strength.

 

[MyQul]

I love a mild! Going to make Hydes Owd Oak from BYORA the week after next.

 

[mickthetrick]

I love a mild! Going to make Hydes Owd Oak from BYORA the week after next.

made this a few weeks back from that book for my grandad. turned out nice. i had a few as i was bottling it :lol:
its definatly a mild but still a tasty brew thats ready to drink pretty quick. oh and i used the mangrove jack burton union ale yeast.:thumb:

 

[MyQul]

made this a few weeks back from that book for my grandad. turned out nice. i had a few as i was bottling it :lol:
its definatly a mild but still a tasty brew thats ready to drink pretty quick. oh and i used the mangrove jack burton union ale yeast.:thumb:

How did you find the attenuation on the MJ yeast? I've read it's quite high which is what I don't want on a mild. I've been using S04 (along with mauribrew 514 for my dry stouts) over the summer as I don't ave any temp control and it's got a high attenuation but not too high. But will be trying out liquid yeast for the first time come the cooler weather

 

[duncans]

Well the aeration seems to have made a difference, it's off like a train this morning.

How do you aerate?

 

[mickthetrick]

How did you find the attenuation on the MJ yeast? I've read it's quite high which is what I don't want on a mild. I've been using S04 (along with mauribrew 514 for my dry stouts) over the summer as I don't ave any temp control and it's got a high attenuation but not too high. But will be trying out liquid yeast for the first time come the cooler weather

havnt got my notes handy but from what i remember i hit the suggested targets in the recipe. it finished at 10.12. the beers 3.2 or 3.3 % of the top of my head. enough body to it and nice maltiness. id definitely brew it again