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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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chastuck
Joined: 06 Oct 2013 Posts: 193 Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
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Link Posted: Mon Mar 28, 2016 11:34 pm Post subject: |
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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
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Mar 29, 2016 12:26 am Post subject: |
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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!
Cheers,
Kal
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LastCall
Joined: 10 Jun 2011 Posts: 3 Location: Chicago (South Suburbs)
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Link Posted: Tue Mar 29, 2016 3:04 am Post subject: Dry Hop? |
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Recipe calls for dry hopping 7 days??
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Mar 29, 2016 4:09 am Post subject: Re: Dry Hop? |
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LastCall wrote: | Recipe calls for dry hopping 7 days?? |
A cut & paste typo - now removed! Thanks for catching that.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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DeNomad
Joined: 09 Sep 2017 Posts: 1 Location: Edmonton, AB
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Link Posted: Tue Sep 12, 2017 11:34 pm Post subject: |
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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.
Anyway Kal thanks for the recipe!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Fri Oct 18, 2019 6:31 pm Post subject: |
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Working on this recipe for brewing in November. Thoughts on adding the 4 oz Black Patent Malt only during sparge instead of mashing?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Oct 18, 2019 6:47 pm Post subject: |
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You can do that, but it's only 2% of the grist so I doubt it'll make any difference. I only add highly roasted malt at the start of sparge for my Dry Irish Stout as it's 10%.
Try both ways and see!
Kal
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