Midland Mild

[Portreath]

Up early getting the gear together for a brew day. Another midland Mild planned:
3500g Pale
200g Crystal
120 Choc
120 Black

35g Fuggles @60
15g Fuggles @10

Should come out with ~23ltr of brew @ 3.8%
Next up a Pilsners from GH book, the kegerator will be empty until Easter so the plis will condition in that.

 

[An Ankoù]

An admirable way to start Lent. I thought about it, heard the rain beating down, rolled over and got into the spirit of things by giving up. What is it with GH? I'd never heard of him until I bought the French edition (really) to know brewing terminology in French. Inspired by you all, I've gone back to look at the recipes with new eyes. It's a good book with some nice recipes- better than Wheeler's offering, certainly, but it seems to have become the de facto Bible on this forum.
Good luck with the mild, by the way.
Right. It's stoppped raining.

 

[Portreath]

I think both books are OK. Re milds, bitters and stouts after learning some basic brews from GWs book I now do my own recipes. As I've never attempted any thing more like a continental style a guess GH will be a good starting point. It will not doubt go the way of GWs book, live on the top shelf and I will start improvising in a continental stylee. I'm reading salt fat acid heat at the moment, not brew related, it's verging on the bible-esq though, and some really interesting material when you look at some sections with a home brewers eye.
BTW it's p!$$ ing it down here in Cornwall too

 

[An Ankoù]

I think both books are OK. Re milds, bitters and stouts after learning some basic brews from GWs book I now do my own recipes. As I've never attempted any thing more like a continental style a guess GH will be a good starting point. It will not doubt go the way of GWs book, live on the top shelf and I will start improvising in a continental stylee. I'm reading salt fat acid heat at the moment, not brew related, it's verging on the bible-esq though, and some really interesting material when you look at some sections with a home brewers eye.
BTW it's p!$$ ing it down here in Cornwall too

I didn't mind GW when he wrote with Roger Protz, then I bought the very latest edition and found that the recipes were largely adjusted for colour- using varying amounts of black malt, and no reference to either water or yeast in the recipe. I knocked up a small batch of TT Landlord from his earlier recipe and, while it was ok as a beer, it was nothing like Landlord. The latest version looks even less likely.
You (or somebody) mentioned the cookery book in an earlier post. Still waiting for a second-hans one to come up on Amazon as it's quite pricey, but it does, indeed, look interesting.

 

[terrym]

I didn't mind GW when he wrote with Roger Protz, then I bought the very latest edition and found that the recipes were largely adjusted for colour- using varying amounts of black malt, and no reference to either water or yeast in the recipe. I knocked up a small batch of TT Landlord from his earlier recipe and, while it was ok as a beer, it was nothing like Landlord. The latest version looks even less likely.

I recently did the extract version of GW's Landlord and found the black malt addition was one of the main things that hit my palate even though the quantity used is quite small, and this may be the principal reason why it was way off the original although the beer itself was very good. I am less concerned about colour more about taste. Next time I'm going to leave out the black malt or certainly reduce it, and I'm sure it will be an improvement, well, certainly for me.

 

[Portreath]

I made the TT landlord recipe a while back and while a nice beer it was nothing like the bottled version. Although; I've never been lucky enough to try Landlord on tap so my view of what a real Landlord should taste like is no doubt skewed. I might give it a go without black malt to see the difference too. I also did the Fullers London porter and that was nothing quite as dark as it should have been, looked more like dirty dish water!

 

[terrym]

@Portreath
Looking at your OP I remembered that @IainM kindly provided me with a recipe for an extract version of a mild he had done and it turned out really good, although it did require a few weeks conditioning.
I christened mine 'Baggies Mild'.
Anyway since you might be interested here is the original, just sub 3kg Pale Malt for the 2 kg DME to convert to AG
"For a 23L batch: 500g extra dark crystal and 100g chocolate malt, steeped at 60-70C for 30 mins. Add 2kg DME, and boil. Use 30g EKG hops for 45 mins, and add an extra 20g at flame-out. Ferment with an English ale yeast like S-04, MJ Empire Ale."

 

[Portreath]

Thanks @terrym Looks like a solid mild recipe. I'll be writing this one down in my list of brews to do.