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Mild Ale

Mild Ale

A talk by Mark Sanderson about that lesser spotted style.

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London Amateur Brewers

September 04, 2017
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Transcript

  1. MILD ALE

  2. Cheers Pal! I am Mark Sanderson. I’m here because I

    love beer.
  3. SBF Chart 0 20 40 60 80 100 120 -9

    -8 -7 -6 -5 -4 -3 -2 -1 today Apprehension % Run-Up in weeks
  4. PREPARATION Tasting Samples I'm doing a talk soon on Mild

    Ale. Could you please let me know if you have any in stock that I could buy?
  5. “ Unfortunately we don't have any milds in at the

    moment.
  6. “ I'm sorry, but we only really deal with craft

    beer.
  7. “ No milds, I'm afraid. There’s just no call for

    it here. Try up north.
  8. “ No, but we've got some really nice American Pale

    Ales
  9. “ Sorry, no. You must be some sort of northerner.

  10. None
  11. Mild Ale (all dark) Samples

  12. MILD what does it conjure up in your mind? Image

    Attributes Nostalgia
  13. A symbol of community, working-class culture and men still being

    allowed to just be with other men in a local pub.
  14. Mild Ale Profile The Oxford Companion to Beer Relatively low-strength,

    lightly hopped ale Mainly found on draught in some regions of England and Wales Can be quite full-bodied despite its low strength (typically 3.0 – 3.5%) Has a sustaining fruity sweetness Mostly dark ruby brown, but can be light coloured as well Blue-collar image……industrial workers’ beer, brewed for drinking in quantity A comforting, refreshing pint after a hard day’s manual labour – a malty meal in a glass
  15. Mild Ale Profile BJCP A dark, low-gravity, malt-focused British session

    ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression. Discuss other attributes from the guidelines.
  16. Mild Ale Profile NGWBJ No specific separate style for mild

    Pale Mild Light Ale Category? Lightly hopped. Clean, dry and refreshing. No flavour components prominent. OG 30-35 (3.0 to 3.5% ABV) Straw to amber. Light head.
  17. Mild Ale Profile NGWBJ No specific separate style for mild

    Dark Mild London Brown Ale Category? Malty bouquet backed by caramel. Sweet on the palate, giving a smooth blend of malt and caramel with low hop flavour. OG 35-40 (3.3 to 4.0% ABV) Light to dark brown. Good close-knit head.
  18. Mild Ale Profile CAMRA Black to dark brown to pale

    amber in colour A variety of styles from warming roasty ales to light refreshing lunchtime thirst quenchers Malty and possibly sweet tones dominate the flavour profile May be a light hop flavour or aroma Pale milds tend to have a lighter, more fruity aroma with gentle hoppiness. Dark milds may have a light roast malt or caramel character in aroma and taste. Some similarities with Scottish cask beers
  19. Mild Ale Ingredients EBC Amount Base Malt Pale Malt 5

    Marris Otter 6 <75% Mild Malt 7 Crystal Malt 50-350 <15% Dark Malt Chocolate Malt 1000 Black Malt 1300 <5% Roasted Barley 1200 Brown Malt 150 <10% Adjuncts <15% A word on the delicate profile
  20. Mild Ale Ingredients A word on the selection Kent Goldings,

    Fuggles, Challenger, WGV, Brambling Cross, Northern Brewer Types Bittering Predominantly for bittering for this style Late additions To a limited degree. Sparing use will not impart much to overall IBUs (<10%) Dry Hopping Very rare. Has been used to help clarify in the cask.
  21. Mild Ale Ingredients Particularly hard water can impart a harshness

    Typical adjustments for pH range Chloride to Sulphate ratio
  22. Mild Ale Ingredients Moderately attenuative Mid to highly flocculant Something

    to accentuate malty qualities, not produce high degree of esters
  23. Timeline first second last 1600 1700 1900 2000 hops become

    king 1st gyle, strength, storage, old/stock/stale 2nd gyle, strength, keeping quality, mixing 3rd gyle +, strength, quick consumption, small/table/family MILD STOCK emergence of pale ales, 3 - threads entire butt thermometer hydrometer 1800 roasting drum Technological advances OLD Classification by age, and by methods of brewing and conditioning. Brewer has tools and materials available to enable much greater design NEW Classification by colour, flavour, and other qualitative attributes. beer used for Porter and Stout ale for brown mild products + new paler beers development of common terms mild and ale often used interchangeably, with ale predominating mild used to differentiate between mild ale and pale ale Pale, Mild, Porter and Stout Ale, Porter and Stout 1866 1.070 high 1880 1.057 high 1918 1.040 75% 1907 1.048 high 1889 1.055 high 1940 1.045 50% 1960 1.038 25% 1980 1.034 11% today 1.034 ?% 1997 1.034 4% year O.G. mkt share
  24. Mild Ale The Rise and Fall Massively popular in the

    19th century, and early part of 20th century Became a victim of change in tastes change in fashion/image weakening of the strength taxation and availability of ingredients change in workers conditions change in name
  25. Mild Ale The Rise and Fall Robinsons Story 20th April

    2015 No longer viable or sustainable we need to evolve to meet consumer drinking habits Today’s drinker does not want a mild
  26. Mild Ale The Future? Make May a Mild Month a

    determined effort to promote mild ale CAMRA exists to preserve choice since several milds are under threat of extinction, this has become a vital national campaign Robinsons story Mixed reception
  27. CAMRA milds in your region 0 10 20 30 40

    50 60 70 South West Wessex & Channel Islands South East Greater London Wales Central Southern East Anglia East Midlands West Midlands Yorkshire West Pennines Merseyside & Cheshire Greater Manchester North East Scotland
  28. Mild SIBA members’ survey 2016

  29. MILD ALE Recipes

  30. Squirrels Nuts Data Mash EBC Amount Marris Otter 5 ?%

    Crystal Malt 240 ?% Chocolate Malt 1000 ?% Torrefied Wheat 4 ?% Roasted Barley 1200 ?% 65°C 60 mins Single step mash
  31. Squirrels Nuts Data Boil 60 mins Challenger, 60 mins, IBU

    = ? WGV, flameout, IBU = ? Other ?
  32. Squirrels Nuts Data Fermentation Pitch yeast (summer) 20°C 1.034 Pitch

    yeast (winter) 24°C 1.034 Ferment to chilling gravity 36 hr 20-24°C ? Final gravity 1.007 Okay to drink (cask) 2 wk Okay to drink (bottle) 4 wk
  33. Squirrels Nuts Data Profile Summary O.G. 1.034 IBU = 25

    F.G. 1.007 3.5% ABV EBC = ? IBU/OG 0.73 500 to 940 litre batch Norwich Beer Festival
  34. MILD ALE Recipes

  35. Dark Mild Homebrew Recipe Mash EBC Amount Mild Malt 7

    54.5% Brown Malt 150 24% Special X (BestMälz) 320 7.5% Crystal Malt 150 5.5% Roasted Wheat 1000 2% Melanoidin Malt 70 2% ***Lactose*** 0 4.5% 69°C 90 mins Single step mash
  36. Dark Mild Homebrew Recipe Boil 70 mins CO2 Hop Extract,

    60 mins, IBU = 16 Protofloc, 10 mins Yeast Supplement, 10 mins {
  37. Dark Mild Homebrew Recipe Fermentation Pitched yeast 5/8/2017 10pm 16°C

    1.041 Activity started 6/8/2017 10pm 17°C 1.041 7/8/2017 10pm 17°C 1.030 8/8/2017 10pm 18°C 1.022 Reached F.G. 9/8/2017 10pm 18°C 1.018 Kegged 10/8/2017 1.018 Okay to drink 18/8/2017
  38. Dark Mild Homebrew Recipe Profile Summary O.G. 1.041 IBU =

    16 F.G. 1.018 3.0% ABV EBC = 58 without the lactose O.G. 1.039 F.G. 1.016 3.0% ABV IBU = 17 EBC = 58 IBU/OG 0.39 to 0.45
  39. Mild London Brews Brodie’s Brewery Leyton King William IV, adj

    to brewery Old Coffee House, Oxford Circus Cross Keys, Covent Garden
  40. Mild London Brews East London Brewing Co Hackney Lightly spiced

    with vanilla
  41. Mild London Brews Howling Hops Brewery Hackney Wick Tank bar

  42. Mild London Brews Sambrook’s Brewery Battersea Not on website. Harp,

    Covent Garden.
  43. Mild London Brews Tap East Stratford The tap room, Westfield

  44. MILD ALE

  45. Thank you Any questions?