Brewing this recipe tomorrow! 🍻 I’ll stop back with my own impression once it’s done. I’m ready to start exploring lower ABV recipes and this one seemed like a perfect place to start. Thanks for posting, David!
I brewed this a few weeks ago with one slight change. I'm not a fan of SO-4 so I changed it for lallemand Windsor which I don't suppose made much difference. This is one of the best beers I've ever made, which is mostly down to the recipe. Thanks for your recipes and videos you're a star!
Many thanks David. After conditioning for three weeks, this is an excellent brew. Very complex and tasty in a mild way. The finish is spot on, just bitter enough to not finish sweet but with only very minor hop flavour. No one guesses it’s a low ABV beer! I may modify it to be more coffee-chocolate than chocolate-coffee in future brews but that is simply personal preference. Merry Christmas David.
I'm going to brew this recipe tomorrow - on my birthday! I'm so thankful for all of your videos David, great boosts to my development as a homebrewer :) cheers!
Fermentation was done in 3 days, I ramped to 21C over another 3. Dumped the yeast and carbonated in the Fermzilla for 6 days, it's a lovely brew. Many thanks for the recipe.
What a fantastic beer. I would say that this is a very appealing beer to most people's tastes as it hits flavours such as chocolate, toffee and coffee. Plus the low alcohol is a bonus if you want to enjoy a few glasses of an evening. Thank you David 👍
Brilliant beer David. I'm just sitting down having a glass of this now. I did overshoot my O.G a bit and it finished slightly drier than expected, but if it turned out this good as is, it can only get better next time.
A terrific brew David. Maybe made that much more special as we tried it with our first years home grown hops as it was quite a budget spend on the ingredients. I need not have worried its great and something that we should all go back to drinking. Takes me back to my years as Leicester Poly drinking pints of mixed !
Very cool. When I travelled England and Scotland, I appreciated that you could easily find a proper beer with lower alcohol. That's a rare thing to find where I live in the PNW. I will try this recipe. Cheers
This is a type of Beer which I have only rarely drank. It was my Fathers prefered tiple as it was with most of the Mining community at his time. Kimberley or Shipstones Ales were my local Breweries at the time. Need to get some Chocolate and Black Malt for this before winter Ales need to be drunk. Thank you. Must remember to convert it to 23L
Thank u for another awesome video and recipe, u are filling my schedule of brewdays. Just finished your bourbon stout, and it tourned out quite awesome, altough I will give it another 2-3 month maturing before and after bottling. Since I have a package of WY 1028 on hand also, I wonder if it will suit also.
I just tasted this and I am really happy with the result. As for the caramel malts I used what I had in stock which was chateau cara ruby and caramunich3. How do you think this substitute will affect the beer compared to your original? In any case the result was really good. Thank you very much 👍🍺
@@DavidHeathHomebrew yeah, I see more and more home brewers picking it up, and also professional brewers push for it. Although it is not easy to convince bars to go for the traditional keg serve.
Just brewed this one today! A really smooth brewday, hit all my numbers pretty spot on although OG ended up a little higher than expected. One of the best smelling mashes from that grist!
@@DavidHeathHomebrew fermentation started slow and then went like a rocket, already at 1.015 just 2 days in! Would you start the 3 day ramp now even though it's only been 2 days? My OG ended up 1.042 and my predicted FG is 1.011. Had a little taste of the sample, very strong notes of caramel, coffee and toffee/chocolate. At this stage it still tastes a bit thin though, hoping the body will come after conditioning
@@DavidHeathHomebrew So I've had this one in the keg for a 3/4 weeks now and have had a number of glasses. From your tasting notes I definitely get a lot of the toffee/coffee/chocolate notes on entry and they are really in your face and lovely, however I am finding that the flavours quite quickly fade away and then I get a malty aftertaste which is also quite pleasant but then that also fades and I get left with a kind of earthy taste that lingers. I really wish the immediate flavours would stick around a bit longer as I find it gives the impression of a slightly thin flavour profile as they dissipate so quickly in my mouth. Has this been your experience too, or do you think something may not have gone so well in my brewing process? I hit all the target numbers except my FG finished a bit higher than anticipated
I’ve now brewed several batches of this and it is a big hit. Everyone I’ve given it to really liked it. I like it a lot also. I’ve used recommended yeast and Lallemand Voss. The Voss is a bit ‘crisper’ perhaps, but still great.
Hello again David. Apologies if this has already been asked... you mention adding the chocolate malt 15 minutes before the end of the mash to reduce astringent flavours. Would this apply to the black malt too? Thanks again.
Hi David, i'm really looking forward to brew such an inviting beer, but I wonder why the boil lasts just 30mins instead of 60.. is this something related to this specific style of beer or is rather something you do usually? Thank you in advance
Hi, great to hear. These days the modern boil time is 30 minutes. This is used by many breweries and homebrewers but has not reached everyone yet. Check out the following video for the details, including why:- th-cam.com/video/JI4XVtGdbo4/w-d-xo.htmlsi=sdGJCbGDJWf8v7mA
thank you for the recipe I am looking to make this I notice the video uses chocolate malt but the description uses Carafa II are they similar/substitute?
Totally recommend this one, is very easy drinking, mine came not sweet at all, and isnt that toasty, or chocolaty, or coffeey(?), very mild I would say... lol cheers! and thx again!
Good afternoon, David. I have just entered this recipe into my brewtool. I think I might misunderstand something regarding IBU. I must use 70 grams of hops with 4.4 % to achieve 12.4 IBU for a 23 liter batch. This seems way too much. Then I saw you stated that the 30 minute addition should give 12.4 ABU. For the 15 minute boil I need 63 grams to achieve 7.1 ABU. I must misunderstand something.
I used 85grams of hops in total for this brew at 4.2% AA. I suggest using Brewfather instead as your brewtool does not seem to be giving you the right data.
Thanks for all your videos (well, maybe not all. Hence my question). Have you reviewed the Brewer's Edge Ma's & Boil? It's more within my affordability range?
magnificent -many thanks once again. Fantastic & great fun, to be brewing with some good solid recipes to start with. -tasting evenings with so many to recipes to taste test is superb
Hi David, It is going on my list to brew, look forward to it. Off-topic, Is it possible to make a video about alfa and beta sugar, temperature, fermentably, tasting, time and how it is locked doing mash out. I am not quite sure I got it all right, but almost however that isn't good enough when doing recipe or altering existent recipes. Thanks for all your time and effort. It is highly appreciate👍
Hi David, I'm brewing your beer Dark mild ale. Now it has been fermenting for fourteen days. Should I coolkrach before transferring the beer to the keg. Lasse
Thank you for sharing. I use Beersmith and brew extract partial mash 5 gal batches. So I put your recipe into Beersmith as all grain then converted it to extract. I had to tweak the black malt up a bit to get the same color as the all grain recipe. I may try a darker DME so I do not have to add the extra black malt. I am not sure which is the best way to go.
Hello David, I’m completely new to beer brewing & wanting to get involved in it. Love drinking dark ales & this lower abv recipe is very attractive so thanks very much for the video! Ive no equipment as yet , & not looking to invest heavily up front so my plan is to recreate your DMA using BIAB. Also to bottle condition. Have got the Grainfather app and have figured out how to change your recipe to BIAB method & rescale volume to smaller (eg 5L) batches. Have watched a bunch of your videos and the one on making test batches has really helped wrt basic equipment needed. I’m in Australia (therefore Kegland…) so no problem obtaining grains , etc. for this mild ale recipe. What I’m unclear about is how to bottle condition this ale. Will be using 450ml swing tops. Would you provide advice re this? Thanks mate, Jimmy
Hey Jimmy, great to hear that you want to get involved. BIAB is a great method and frankly the only reasons to move from it are convenience and extra volume. 450ml swing tops will serve you well. Once you have bottled (I have a guide on that) then keep the bottles out for a couple of weeks to be on the same side in a warm enough temperature so that the yeast can stay active. 21 is fine or there abouts, just not too hot or too cold. So less 18 or more than 28. Then you can add them somewhere a bit cooler if posdible but because they are ales not a fridge. Just add to your fridge an hour or so before a session.
Hey David! I’ve just started with this brew. Totally loving the wort aroma & colour! I’ve managed to pretty much nail the original s.g. for this recipe so am feeling pretty good. A couple of further question… 1. I’ve no idea on YAN / zinc that may be available in this brew & didn’t observe you adding nutrient, so I’ve likewise not as yet. Should I be adding any? 2. Would you usually transfer any of the sediment into the fermenter? My BIAB yielded approx 10.5L of wort and have about 0.5L of sediment.
Hi Jimmy, great to hear. Here are my answers:- 1) I recommend and use yeast nutrients for every brew. 2) I try to avoid it but some isnt a terrible thing.
I Brewed this one on Sunday and OG was 1042 and today My ispindle is reporting 1012 already, will take a hydrometer reading tomorrow to confirm and if so start bumping up the temperature 1 degree a day. I didn’t see any mention about cold crashing is that not recommended for this style?
Hi Thomas, yes this is usually a pretty fast ferment. Some like to cold crash to ensure that the yeast has fully dropped out. Up to you, no need for clarity on this one.
Hi David, I like your beer dark mild ale very much. But I would like to make it a little stronger 5.5% ich. what do you think? Can you just change% in brewfather? Best regards Lasse
Hi Lasse, great to hear. Yes, you certainly can. I would suggest using brewing software. Note the BU:GU ratio. Rise the ABV. Then adjust the bittering hop until you reach the same BU:GU ratio. You will then have the same beer balanced to the new strength.
David, do you think there would be any noticeable difference from your original recipe in substituting a portion of the 120EBC Crystal malt (about 6% of the total 8%) with Weyermann Caramunich I, ( a caramel malt ,100EBC, 38L) all other ingredients approx the same?
I like the look of this but I'm struggling to find 75 EBC crystal, would something like Crisp Amber Malt at 75 EBC be suitable or would I be better off with a 110 EBC and 170 EBC crystal instead?
How long do you let your beers condition for? Or if you like, just how long for this one. Is there a rule of thumb you use ( eg a week per abv%) or something else? I've thought this with a lot of vids as it seems to be missing from most I view! Thanks in advance.
Some will say one week per 10 gravity points. I find it varies. I would leave this one for 3-4 weeks to condition but it will be drinkable earlier, just not in its prime state.
@@DavidHeathHomebrew thank you for replying - so that's a week per 10 SG - FG difference, so something that goes from 1.050 to 1.010 would be 40 points so 4 weeks? Thanks again. Much appreciated.
Hello David - I want to brew this and I am new to water profile additions with Brewfather and hope you can help. I scaled the recipe to 5.5 US gallons and my water is RO. I entered your target water profile along with general style and this is the difference. You are 5.55 ph I’m 5.42 and you are dry or bitter 2.3 and I’m full/malty 0.7. I prefer dry or bitter so how do I get there. Thanks for all you do here, I appreciate it. Thanks
Hi David, Brewfather will show you at the bottom of that water section what to add. There is a little set up first. Check the Brewfather documentation for water for all the details.
@@DavidHeathHomebrew thank you David. I had all my settings on for the additives I use. I just tweaked the numbers and got to 5.54 ph and dry/bitter 2.1 so I believe it should come out as intended. Thanks again
@@DavidHeathHomebrew thank you. Just to make sure I understand what you mean as I’m making this next week, add the pale ale malt and both crystal malts to the strike water at start and then add the Carafa and Black Malt 10 minutes before end of mash in?
Ahh fair enough. One world standard for everything would make life easier! I guess you can set Brewfather to default all recipes once imported to Lovibond though right?
This sounds great! A few Questions for you: 1) could I use fuggle instead of east Kent Golding’s? 2) my homebrew shop sells caramel malt in 60 and 40 Lovibond which when converted to EBC is equivalent to the 120 and 75 crystal malts you use. Would this be fine? 3) Can this be pressure fermented? If so, what’s your recommendation for timing and would I need to substitute the yeast at all?
I really enjoy it. Here are some answers:- 1) Yes, its a good sub 2) Just get as close to my grains EBC as possible. It should work :) 3) Yes sure but have zero pressure for the first 4 days so that you still get the yeasts esters and aroma.
I like mild but I can never sell my mates on it sadly. With its low strength, low hops and dark colour it's at odds with current trends in every way. It also suffers from a very unfashionable image; that of old working class northern men; and that's without even mentioning the name. I should brew one and call it a "black zero IPA" or "session stout" or something and see if I can get away with it.
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An amazing guide!! Cannot wait to try this recipe, I have brewed many from your videos and they always turn out amazing. Many thanks
Many thanks Alan, great to hear :)
Brewing this recipe tomorrow! 🍻 I’ll stop back with my own impression once it’s done. I’m ready to start exploring lower ABV recipes and this one seemed like a perfect place to start. Thanks for posting, David!
Cheers Noel, enjoy 🍻🍻
I brewed this a few weeks ago with one slight change. I'm not a fan of SO-4 so I changed it for lallemand Windsor which I don't suppose made much difference. This is one of the best beers I've ever made, which is mostly down to the recipe. Thanks for your recipes and videos you're a star!
Great to hear 🍻 Lots more recipes on the channel and new finalized recipes are added every month.
Many thanks David. After conditioning for three weeks, this is an excellent brew. Very complex and tasty in a mild way. The finish is spot on, just bitter enough to not finish sweet but with only very minor hop flavour. No one guesses it’s a low ABV beer!
I may modify it to be more coffee-chocolate than chocolate-coffee in future brews but that is simply personal preference.
Merry Christmas David.
Great to hear Adam, that sounds on point :) Merry Christmas 🍻🍻🍻
I'm going to brew this recipe tomorrow - on my birthday! I'm so thankful for all of your videos David, great boosts to my development as a homebrewer :) cheers!
Great to hear and happy birthday 🍻🍻🍻
Sounds like the ideal way to spend it to me 😎
Thank you for trying to make the recipe from ingredients available globally! I sometimes battle to get certain malts or hops in South Africa.
Cheers Tim, should be an easy one worldwide :)
I brewed this yesterday. The OG sample tasted really good, can't wait for this to finish!
Great to hear, I hope you enjoy it 🍻🍻🍻
Fermentation was done in 3 days, I ramped to 21C over another 3. Dumped the yeast and carbonated in the Fermzilla for 6 days, it's a lovely brew. Many thanks for the recipe.
@fingersnospig Great to hear. Yes its a fast one in various ways 🍻🍻🍻
What a fantastic beer. I would say that this is a very appealing beer to most people's tastes as it hits flavours such as chocolate, toffee and coffee. Plus the low alcohol is a bonus if you want to enjoy a few glasses of an evening. Thank you David 👍
Thank you. Yes, ive not found any that do not like it at least but most love it 🍻🍻🍻
@@DavidHeathHomebrew What is the difference between Irish red ale and mild ale
Many things really, Mild is usually much darker and lower alcohol. Very different flavours too.
Thanks for this great style guide David! It sounds amazing and I cant wait to give it a go.
Cheers Aaron :)
A delicious example of a dark mild. Full of flavour despite it's low abv. Will be brewing this one again for certain.
Great to hear 🍻🍻🍻 Yes, I am very proud of this one 🍻🍻🍻
Should try icebocking it with some freeze distillation 👍👍
Haha, go for it 🍻🍻🍻
One of my favour styles! Love this!!!!
Cheers Bruce :)
David you're awesome, really! Keep up the amazing work, always looking forward to Sunday:)
Cheers Jamie, much appreciated 🍻🍻🍻
Thanks David. Just the ticket for this time of year 👍 will be brewing this soon no doubt.
Cheers James, Sure is, I hope you enjoy it as much as I do :)
Brilliant beer David. I'm just sitting down having a glass of this now.
I did overshoot my O.G a bit and it finished slightly drier than expected, but if it turned out this good as is, it can only get better next time.
Awesome to hear Dean 🍻🍻🍻
A terrific brew David. Maybe made that much more special as we tried it with our first years home grown hops as it was quite a budget spend on the ingredients. I need not have worried its great and something that we should all go back to drinking. Takes me back to my years as Leicester Poly drinking pints of mixed !
Great to hear, yes its a nice bit of history for sure 🍻😎🍻
Very cool. When I travelled England and Scotland, I appreciated that you could easily find a proper beer with lower alcohol. That's a rare thing to find where I live in the PNW. I will try this recipe. Cheers
Cheers Scott. Yes its really the home of flavourful session beers :)
This is a type of Beer which I have only rarely drank. It was my Fathers prefered tiple as it was with most of the Mining community at his time. Kimberley or Shipstones Ales were my local Breweries at the time.
Need to get some Chocolate and Black Malt for this before winter Ales need to be drunk.
Thank you. Must remember to convert it to 23L
Cheers James. Yes it is nice to see these making a comeback.
Thank u for another awesome video and recipe, u are filling my schedule of brewdays. Just finished your bourbon stout, and it tourned out quite awesome, altough I will give it another 2-3 month maturing before and after bottling. Since I have a package of WY 1028 on hand also, I wonder if it will suit also.
Glad you enjoyed it. Yes that yeast will work nicely :)
Thanks heaps for low abv beer . I'm always looking for low abv recipes as I only drink 3.5 abv . Please do more .
Legend.
Cheers Tony. I have an ultra low abv IPA too thank people really enjoy here is a link:- th-cam.com/video/O06lrpRODwE/w-d-xo.html
I just tasted this and I am really happy with the result. As for the caramel malts I used what I had in stock which was chateau cara ruby and caramunich3. How do you think this substitute will affect the beer compared to your original? In any case the result was really good. Thank you very much 👍🍺
Great to hear, small difference really.
Great video and recipe for a sorely underestimated beer style, David. I love having this for late summer and autumn.
Thank you, Great to hear. Yes it is one that is starting to find its feet again thankfully.
@@DavidHeathHomebrew yeah, I see more and more home brewers picking it up, and also professional brewers push for it. Although it is not easy to convince bars to go for the traditional keg serve.
All in time 🍻
thoroughly enjoyed this video from start to finish DH! I'm gonna make a 3% beer very soon
Awesome!! Great to hear. These beers are pretty great!!
I remember drinking Thwaites mild regularly many years ago. Definitely giving this a go. Cheers 👍
Cheers Mark 🍻🍻🍻
Just brewed this one today! A really smooth brewday, hit all my numbers pretty spot on although OG ended up a little higher than expected. One of the best smelling mashes from that grist!
Cheers Neil, yes nice aromatics for sure. I hope you really enjoy this one in glass too 🍻
@@DavidHeathHomebrew fermentation started slow and then went like a rocket, already at 1.015 just 2 days in! Would you start the 3 day ramp now even though it's only been 2 days? My OG ended up 1.042 and my predicted FG is 1.011. Had a little taste of the sample, very strong notes of caramel, coffee and toffee/chocolate. At this stage it still tastes a bit thin though, hoping the body will come after conditioning
Sure, move with the yeast. Conditioning and carbonation will fix the taste.
@@DavidHeathHomebrew So I've had this one in the keg for a 3/4 weeks now and have had a number of glasses. From your tasting notes I definitely get a lot of the toffee/coffee/chocolate notes on entry and they are really in your face and lovely, however I am finding that the flavours quite quickly fade away and then I get a malty aftertaste which is also quite pleasant but then that also fades and I get left with a kind of earthy taste that lingers. I really wish the immediate flavours would stick around a bit longer as I find it gives the impression of a slightly thin flavour profile as they dissipate so quickly in my mouth. Has this been your experience too, or do you think something may not have gone so well in my brewing process? I hit all the target numbers except my FG finished a bit higher than anticipated
I should add, this is still a very nice beer to drink, just feel it could be even better if I knew what to do about the flavour depth
Well supping my first Pint of your Dark mild recipe David a nice pint indeed and was my first brew on the s40
Great, I hope you enjoy it as much as I do :)
I’ve now brewed several batches of this and it is a big hit. Everyone I’ve given it to really liked it. I like it a lot also. I’ve used recommended yeast and Lallemand Voss. The Voss is a bit ‘crisper’ perhaps, but still great.
Great to hear Mark. Yes, it has certainly been a popular recipe 🍻🍻🍻
Really like mild. Will definitely be brewing this during the autumn/winter. Great video David!
Many thanks Rory. I do love this recipe :)
Hello again David. Apologies if this has already been asked... you mention adding the chocolate malt 15 minutes before the end of the mash to reduce astringent flavours. Would this apply to the black malt too? Thanks again.
No worries Rory. Yes, it applies to all dark grains.
Tried this recipe and it turned out awesome! Somehow coffee dominant, which in my case is a good thing :)
Great to hear Johan 🍻🍻🍻
Hi David, i'm really looking forward to brew such an inviting beer, but I wonder why the boil lasts just 30mins instead of 60.. is this something related to this specific style of beer or is rather something you do usually? Thank you in advance
Hi, great to hear. These days the modern boil time is 30 minutes. This is used by many breweries and homebrewers but has not reached everyone yet. Check out the following video for the details, including why:- th-cam.com/video/JI4XVtGdbo4/w-d-xo.htmlsi=sdGJCbGDJWf8v7mA
thank you for the recipe I am looking to make this I notice the video uses chocolate malt but the description uses Carafa II are they similar/substitute?
Hi Mark, yes Carafa II is a type of chocolate malt from Weyermann. If you can obtain it then I highly recommend using it for this recipe 🍻🍻
Totally recommend this one, is very easy drinking, mine came not sweet at all, and isnt that toasty, or chocolaty, or coffeey(?), very mild I would say... lol cheers! and thx again!
Cheers, great to hear and thanks for sharing 🍻🍻😎
I just brew this one, looking forward to try it. Are you going with 2.4 volumes of co2? Thank you.
Great. Yes 2.4 is ideal. Enjoy 🍻🍻🍻
Now this, I like!
Good :) Its a beer that I really enjoy myself.
Good afternoon, David.
I have just entered this recipe into my brewtool. I think I might misunderstand something regarding IBU. I must use 70 grams of hops with 4.4 % to achieve 12.4 IBU for a 23 liter batch. This seems way too much. Then I saw you stated that the 30 minute addition should give 12.4 ABU. For the 15 minute boil I need 63 grams to achieve 7.1 ABU. I must misunderstand something.
I used 85grams of hops in total for this brew at 4.2% AA. I suggest using Brewfather instead as your brewtool does not seem to be giving you the right data.
Thanks for all your videos (well, maybe not all. Hence my question). Have you reviewed the Brewer's Edge Ma's & Boil? It's more within my affordability range?
Hi Abby, sadly that brewing system is US only, so it is not one that I can review.
Good one. Is there any way of getting a cask conditioned feel at home?
You can use oak chips, its similar at least :)
@@DavidHeathHomebrew Yeah but I meant more the carbonation feel. Is that what pressure barrels are for?
Ahh I see. Nothing else is quite the same. Not that I am a fan personally :p
magnificent -many thanks once again. Fantastic & great fun, to be brewing with some good solid recipes to start with. -tasting evenings with so many to recipes to taste test is superb
Cheers Tim, more coming this year :)
Thanks for the video. Using roasted barley vs patent this would be my Irish red ale
Cheers Mark. Yes, its not super far away in fact :)
Very nice mate! as you know I do like a dark mild so will definitely give this ago! Cheers mate
Cheers Ken, I am sure you will love this one 🍻🍻🍻
Looks incredible!
Thank you 🍻
Great video David, am excited to try this style! Is the recipe on Brewfather already? I can’t find it?
Cancel that I just saw the link under the comments - not sure why it doesn’t come up in the search though
Cheers Andrew. I tend to just share a link within the videos description.
Hi David, It is going on my list to brew, look forward to it.
Off-topic, Is it possible to make a video about alfa and beta sugar, temperature, fermentably, tasting, time and how it is locked doing mash out. I am not quite sure I got it all right, but almost however that isn't good enough when doing recipe or altering existent recipes.
Thanks for all your time and effort. It is highly appreciate👍
Many thanks Allan. I have this video that I did some years back:- th-cam.com/video/EfNdO1hFy9E/w-d-xo.html
@@DavidHeathHomebrew Old man forgets, I did see it some time back, but forgot about it 🤦Doh...
No problem. I am in the same boat!! I am even forgetting videos I have created :p
Thanks David verdant yeast ok?
Hi David, Could be, ive not tried that yet with this one
I just cant convert it into G30 (eu220) 20l properly...something always goes off, like abv or ebc... :D but I keep trying.
The EBC can be a little different. No problem :)
Hi David, I'm brewing your beer Dark mild ale. Now it has been fermenting for fourteen days. Should I coolkrach before transferring the beer to the keg. Lasse
Hi, You certainly can, it will drop the rest of the solids and yeast. 🍻🍻🍻
@@DavidHeathHomebrew 👍
🍻🍻🍻
Thank you for sharing. I use Beersmith and brew extract partial mash 5 gal batches. So I put your recipe into Beersmith as all grain then converted it to extract. I had to tweak the black malt up a bit to get the same color as the all grain recipe. I may try a darker DME so I do not have to add the extra black malt. I am not sure which is the best way to go.
Hi Thomas. I would suggest keeping the black malt where it is, you do not want flavour from it on this recipe. The recipe will be fine as lighter :)
@@DavidHeathHomebrew Thanks, David... I will make sure to keep the black malt at 2%. Appreciate the further advice.
Cheer Thomas, enjoy 🍻🍻🍻
Hello David, I’m completely new to beer brewing & wanting to get involved in it. Love drinking dark ales & this lower abv recipe is very attractive so thanks very much for the video!
Ive no equipment as yet , & not looking to invest heavily up front so my plan is to recreate your DMA using BIAB. Also to bottle condition. Have got the Grainfather app and have figured out how to change your recipe to BIAB method & rescale volume to smaller (eg 5L) batches. Have watched a bunch of your videos and the one on making test batches has really helped wrt basic equipment needed. I’m in Australia (therefore Kegland…) so no problem obtaining grains , etc. for this mild ale recipe. What I’m unclear about is how to bottle condition this ale. Will be using 450ml swing tops. Would you provide advice re this? Thanks mate, Jimmy
Hey Jimmy, great to hear that you want to get involved. BIAB is a great method and frankly the only reasons to move from it are convenience and extra volume.
450ml swing tops will serve you well.
Once you have bottled (I have a guide on that) then keep the bottles out for a couple of weeks to be on the same side in a warm enough temperature so that the yeast can stay active. 21 is fine or there abouts, just not too hot or too cold. So less 18 or more than 28. Then you can add them somewhere a bit cooler if posdible but because they are ales not a fridge. Just add to your fridge an hour or so before a session.
@@DavidHeathHomebrew
Thanks David😊
Have now watched your bottling vid. Top stuff!! Well explained & simple to understand. Cheers cobber,Jimmy🍻🍻
Hey David! I’ve just started with this brew. Totally loving the wort aroma & colour! I’ve managed to pretty much nail the original s.g. for this recipe so am feeling pretty good. A couple of further question…
1. I’ve no idea on YAN / zinc that may be available in this brew & didn’t observe you adding nutrient, so I’ve likewise not as yet. Should I be adding any?
2. Would you usually transfer any of the sediment into the fermenter? My BIAB yielded approx 10.5L of wort and have about 0.5L of sediment.
Hi Jimmy, great to hear. Here are my answers:-
1) I recommend and use yeast nutrients for every brew.
2) I try to avoid it but some isnt a terrible thing.
Very interesting and now on the list to brew soonn!
Cheers Jon 🍻🍻🍻
At what temperature do you pitch the yeast there David~! Thank you very much ! :)
Hi, at 18C 🍻🍻🍻
@@DavidHeathHomebrew Yamas! :D
🍻🍻🍻
Great stuff! IMO bitters and milds with low abv are some of the best styles around.
Sorry for some reason I missed this. Thank you, yes I really enjoy them too.
is it possible you can do a cherry stout or porter recipe
Hi Paul, I have nothing tested with Cherries at this point but I will note this for the future 🍻🍻🍻
I Brewed this one on Sunday and OG was 1042 and today My ispindle is reporting 1012 already, will take a hydrometer reading tomorrow to confirm and if so start bumping up the temperature 1 degree a day. I didn’t see any mention about cold crashing is that not recommended for this style?
Hi Thomas, yes this is usually a pretty fast ferment. Some like to cold crash to ensure that the yeast has fully dropped out. Up to you, no need for clarity on this one.
Hi David, I like your beer dark mild ale very much. But I would like to make it a little stronger 5.5% ich. what do you think? Can you just change% in brewfather?
Best regards Lasse
Hi Lasse, great to hear. Yes, you certainly can. I would suggest using brewing software. Note the BU:GU ratio. Rise the ABV. Then adjust the bittering hop until you reach the same BU:GU ratio. You will then have the same beer balanced to the new strength.
@@DavidHeathHomebrew EBC gets too high? 58.5? / Lasse
You can adjust that within Brewfather. I suggest tweaking the Black malt first and then the carafa.
@@DavidHeathHomebrew Ok I'm checking it out
🍻🍻🍻
David, do you think there would be any noticeable difference from your original recipe in substituting a portion of the 120EBC Crystal malt (about 6% of the total 8%) with Weyermann Caramunich I, ( a caramel malt ,100EBC, 38L) all other ingredients approx the same?
Yes , personally I would go with caramunich 2 instead.
Thank you for the recipe. I will try it next week. BTW, the Crystal Malt should be 120 EBC, not as written 20 EBC.
Thank you :) Ahh was this a typo in the video?
@@DavidHeathHomebrew No, the text below the video.
Thanks Christina, I have edited and changed this now :)
I like the look of this but I'm struggling to find 75 EBC crystal, would something like Crisp Amber Malt at 75 EBC be suitable or would I be better off with a 110 EBC and 170 EBC crystal instead?
You really need this to be crystal malt. 110 & 170 will be fine :)
I wonder how Verdant yeast would do in a Dark Mild.
I imagine it would work
How long do you let your beers condition for? Or if you like, just how long for this one. Is there a rule of thumb you use ( eg a week per abv%) or something else? I've thought this with a lot of vids as it seems to be missing from most I view! Thanks in advance.
Some will say one week per 10 gravity points. I find it varies. I would leave this one for 3-4 weeks to condition but it will be drinkable earlier, just not in its prime state.
@@DavidHeathHomebrew thank you for replying - so that's a week per 10 SG - FG difference, so something that goes from 1.050 to 1.010 would be 40 points so 4 weeks? Thanks again. Much appreciated.
I think its a fair guide but some will be different for sure.
Has anyone tried this with nitro? I just brewed this today and would love this on a beer engine but it’s not practical. Why not nitro?
Give it go and let me know what you think 🍻🍻🍻
Hello David - I want to brew this and I am new to water profile additions with Brewfather and hope you can help. I scaled the recipe to 5.5 US gallons and my water is RO. I entered your target water profile along with general style and this is the difference. You are 5.55 ph I’m 5.42 and you are dry or bitter 2.3 and I’m full/malty 0.7. I prefer dry or bitter so how do I get there. Thanks for all you do here, I appreciate it. Thanks
Hi David, Brewfather will show you at the bottom of that water section what to add. There is a little set up first. Check the Brewfather documentation for water for all the details.
@@DavidHeathHomebrew thank you David. I had all my settings on for the additives I use. I just tweaked the numbers and got to 5.54 ph and dry/bitter 2.1 so I believe it should come out as intended. Thanks again
Great 🍻🍻🍻
Am I getting this right? Add the Carafa type 2 when there is 10 minutes left on the mash?
Add the darker grains when there is 10 mins left in the mash 🍻
@@DavidHeathHomebrew thank you. Just to make sure I understand what you mean as I’m making this next week, add the pale ale malt and both crystal malts to the strike water at start and then add the Carafa and Black Malt 10 minutes before end of mash in?
Hi Marc, it can be any darker grain if you wish
@@DavidHeathHomebrew ok cool. I ordered the same as your list in the comments. Thank you and Merry Christmas.
Great, Merry Christmas 🍻🍻🍻
What water profile do you recommend with this?
This is covered in detail in the early section of the video before the brew starts.
@@DavidHeathHomebrew sorry. I watched it a while ago and just came back for the recipe.
I used the link to your Brewfather recipe. It is different than the one in your video. Which one produces the beer you prefer?
Hi Ernie, How is it different?
@@DavidHeathHomebrew My confusion. I was looking at the EBC number and thinking it was Lovibond.
Ahh fair enough. One world standard for everything would make life easier!
I guess you can set Brewfather to default all recipes once imported to Lovibond though right?
Why 2 packs of yeast for such a low Abv?
My recipe is for 30L. If you go lower then one pack will be fine 🍻🍻🍻
This sounds great!
A few Questions for you:
1) could I use fuggle instead of east Kent Golding’s?
2) my homebrew shop sells caramel malt in 60 and 40 Lovibond which when converted to EBC is equivalent to the 120 and 75 crystal malts you use. Would this be fine?
3) Can this be pressure fermented? If so, what’s your recommendation for timing and would I need to substitute the yeast at all?
I really enjoy it. Here are some answers:-
1) Yes, its a good sub
2) Just get as close to my grains EBC as possible. It should work :)
3) Yes sure but have zero pressure for the first 4 days so that you still get the yeasts esters and aroma.
@@DavidHeathHomebrew cheers thank you!
@@DavidHeathHomebrew one more Q for you. Any issues scaling down to a 10L batch?
🍻🍻🍻
No problem at 🍻🍻🍻
I like mild but I can never sell my mates on it sadly. With its low strength, low hops and dark colour it's at odds with current trends in every way. It also suffers from a very unfashionable image; that of old working class northern men; and that's without even mentioning the name. I should brew one and call it a "black zero IPA" or "session stout" or something and see if I can get away with it.
I think the image in England is different for sure but I think your renaming would work :)