Joined: 06 Oct 2013 Posts: 188 Location: Beckenham, Kent, UK
Working on: IPA
Link Posted: Mon Mar 28, 2016 11:34 pm Post subject:
Great recipe, and it's came at the right time as I am about to brew a mild. I just have one small comment to make - here in the UK we would generally have a 1:1 Cl to SO4 ratio in the brewing water when brewing a mild. A matter of taste I guess as our milds would hardly have any bitterness accentuation.
Last edited by chastuck on Mon Apr 25, 2016 8:05 pm; edited 1 time in total
Joined: 12 Dec 2010 Posts: 10610 Location: Ottawa, Canada
Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter
Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle
Link Posted: Tue Mar 29, 2016 12:26 am Post subject:
Thanks for the comment chastuck! I did go back and forth with the Cl:S04 ratio but eventually went with 1:2 as in the recipe to make the hops just a bit more 'bright' or 'sharp' if that's the word. The difference is very subtle, especially given that EKG hops are not anywhere near as aggressive as American ones. A matter of taste you like said!
Joined: 09 Sep 2017 Posts: 1 Location: Edmonton, AB
Link Posted: Tue Sep 12, 2017 11:34 pm Post subject:
I have brewed two 10 gallon batches of this mild and it is excellent! If you are after a easy drinking English flavour I would look no further.
My two cents on water profiles. I have done one batch with a balanced profile and one batch with a hoppy 1:2 ratio of Cl:SO4. I used Thames Valley yeast in both, my personal favourite English yeast strain. This is a yeast which emphasizes the malt character in a beer. When I did the balanced water profile the nuttiness of the Maris Otter was very forward and I almost thought it needed to be more bitter. I am drinking the 1:2 ratio of Cl:SO4 and now the Maris Otter is not as apparent. Note both beers were served on beer gas, low carbonation.
My recommendation would be to tend towards a "slightly hoppy" water profile of about 3:4 Ca:SO4 to enjoy that Maris Otter flavour without going over the top with it.
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