A pint for Dionysus

June 21, 2013

Mild ESB

Filed under: homebrew, recipes — Tags: , — grotusque @ 10:08 am

In advance of Summer, I have attempted to make a couple mild ales. Since I have started doing partial mash brews, my efficiency hasn’t been too keen. (Which is a short way of saying that I have not been extracting fermentable sugars from my grains very well.)  However, for something like a mild, this bug is actually a feature, right? I get a lower-alcohol beer, it still tastes good, I don’t have to mess with my process and potentially get swill; it’s win-win, right?

Well as you’ll see below, I got a bit more sugar than I expected. There’s nothing wrong with a 6.6% beer! It’s just that I was shooting for closer to 4. The result, however, is what matters and the result is good.

It’s got a nice maltiness to it, with a nice bitter end. Just bitter, not floral or pine or something clearly indicative of hops. It reminds me a lot of British-style pints. Nothing too overwhelming, here. This may be one of the more well rounded beers I’ve made. I could try to make something lighter sometime based off this but it’s worked out so nicely I think I should just repeat this recipe as needed. Not much of a nose to it but I’m hard pressed to complain. It just tastes that good.

Brew Date: 4.21.13

Steeping Grains:
3.5 lb 2 Row
1 lb C120
.5 lb Domestic ESB

Fermentables: 4 lb LME

Hops:
.25 oz Columbus preboil, .25 oz @60
.5 oz Summit @ 60
.5 oz Summit @ 30
.5 oz Columbus pellets @ 10

Yeast: 1187 Wyeast Ringwood Ale-prestarter made

OG: 1.065

FG: 1.016

ABV: 6.63%

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3 Comments »

  1. Gettin’ lucky is good.

    Comment by Ron — June 21, 2013 @ 5:35 pm

    • Usually better lucky, I hear.

      Comment by grotusque — June 21, 2013 @ 5:55 pm

  2. […] the last mild came up a little strong, this one is much closer to what I was looking for. And it’s ready just in time for the […]

    Pingback by Mild, Take 2 | A pint for Dionysus — July 5, 2013 @ 11:21 am


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