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I agree with the advice of DrSmurto.

The last two Milds I brewed were these:
1.038 - 1.010 mashed @ 69ºC with 11% crystal malts (light & medium) 23 IBU
1.037 - 1.011 mashed @ 70ºC with 12% crystal malts (light & medium) 26 IBU

Both had plenty of body, malt, colour (from Carafa Special II), and flavour, and were terrific beers. You don't need to brew high ABV to make great beer.
Using the right yeast also helps to give you good malt quality. I used WY1968 for each of these.

AWESOME lads,
thankyou.

I am going to re-read this whole thread the day befpore I do the brew, and load the recipe into my phone.

I understand the bit about chaning malt amonts = changing balance = require ibu adjustment to keep the balance.

I wish Joe from brewmaster would put a balance calc in his iphone app, its the only thing missing from a great program...

thanks again.

warra48 wrote:The last two Milds I brewed were these:
1.038 - 1.010 mashed @ 69ºC with 11% crystal malts (light & medium) 23 IBU
1.037 - 1.011 mashed @ 70ºC with 12% crystal malts (light & medium) 26 IBU

Bottled a mild on Monday night:
1.038 - 1.010 mashed @ 70deg only 4% crystal and 4% naked oats, also used WY1968

The floating krausen (1469) I asked about a couple of days ago must have been reading the forum as well. When I went home that night it had nearly all sunk. I had shifted (slid along the bench) the fermenter 24hrs earlier to bottle another batch, don't know whether this caused the change or whether just coincidence. Anyway bottled it last night, will taste again in a fortnight.

So Doc, with regard to balance, please tell me if I'm on the right track, and I mean for lower end ABV beers only...

If I have the following...
OG 1.040
FG 1.010
IBU's 30
Then this would be evenly balanced

I think its obvious, but would like to confirm this...

Cheers,
Grog

I'd (personally) knock the IBU down to 27.

Keep the late additions the same but reduce the Fuggles bittering addition.

Cheers Doc,
I wasnt specifying figures for this recipe, just asking about the priciple of having it balanced using those numbers.
(I apologise for taking this off topic).

cheers,
Grog

Fair point.

For this style i go for a BU:GU ratio of ~0.66.

For OG 1.045 - 30 IBU

So for an OG of 1.040 i would go to 26-27 IBU to keep that BU:GU ratio. I'd probably err on the lower side as well.

Good point on the balance... i did my current batch at BU:GU ratio of 0.62. with OG1.050 and IBU 31.2

Could add a smidge more bitterness. But really enjoying the caramel.

starting a new thread to keep this on topic ...

Gday all.
Brewing third TTL this weekend. I only have 20gm Fuggles left for bittering and I need 40. Would it be O.K. to sub East Kent Golding to the same IBU? Still using 20gm of Fuggles though.

I can't see it in a few pages.....what temp is everyone fermenting at using their 1469 for this?

rotten wrote:Gday all.
Brewing third TTL this weekend. I only have 20gm Fuggles left for bittering and I need 40. Would it be O.K. to sub East Kent Golding to the same IBU? Still using 20gm of Fuggles though.

Yes, use a combo of Fuggles and EKg to bitter keeping the total IBU the same.

chadjaja wrote:I can't see it in a few pages.....what temp is everyone fermenting at using their 1469 for this?

18-20C.

Geeez Doc you kept me waiting a whole 4 minutes

Tasting my first TTL now using WY1469 and it is AWESOME
It's only bottled 10 days, carbed nicely so probably too much (sorry drsmurto).
This is one to be proud of and I'm glad I have 2 grain bills of it sitting in the shed yet to brew, and 1 left to bottle, if I ever get the time. I always thought english brews were supposed to be like water Not this one
Thanks Drsmurto for sharing.
Cheers

rotten wrote:Tasting my first TTL now using WY1469 and it is AWESOME
It's only bottled 10 days, carbed nicely so probably too much (sorry drsmurto).
This is one to be proud of and I'm glad I have 2 grain bills of it sitting in the shed yet to brew, and 1 left to bottle, if I ever get the time. I always thought english brews were supposed to be like water Not this one
Thanks Drsmurto for sharing.
Cheers

Glad you like it mate, i am planning a run of english bitters soon when a collection of special english yeast strains arrive. The Landlord will be first in line.

Hey Rotten...
Docs not too savage on carbonation (that I have seen yet),
but whatever you do, dont tell him if you are drinking it lower than about 7 degrees...

best just lie and say you are drinking it at 9

Grog wrote:Hey Rotten...
Docs not too savage on carbonation (that I have seen yet),
but whatever you do, dont tell him if you are drinking it lower than about 7 degrees...

best just lie and say you are drinking it at 9

I told him i drank it @ 4c once. Quote reply ' f*** no, don't do that. serve it warmer and let the hops sing'.
I still like it cold though.
Cheers

Bunch of philistines you lot

10+C and flat is how you should be drinking it.

will give both ways a go when I've done one

You lot are fighting between a fantastic beer and a fantastic beer!!!

Cheers

HIrns