Dark Mild Competition 9th Nov
The next WBC competition will be on Saturday, 9th November 3PM. Steve, at Hallertau has again offered the use of the Brewery for our event. He knows how much we all like the shiny.
Before I get into the style you will note we are doing this in NOVEMBER. Get your brew in quick!
We have decided to do these events 2-monthly instead of 3 monthly but because the event after would be at Christmas, I have adjusted a bit. If you have issues let me know.
Every other style will be a CLONE - just to make it fun. Our clone competition will be 25th January - clone is Macs Sassy Red (see next discussion)
Thanks to Anatole for choosing an excellent style for our next comp: the Dark Mild
According to BJCP (style 11A)
11A. Mild
Aroma: Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
Appearance: Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.
Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.
Mouthfeel: Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.
Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.
Comments: Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible.
History: May have evolved as one of the elements of early porters. In modern terms, the name “mild” refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not so strong). Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.
Ingredients: Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.
| Vital Statistics: | OG: 1.030 – 1.038 |
| IBUs: 10 – 25 | FG: 1.008 – 1.013 |
| SRM: 12 – 25 | ABV: 2.8 – 4.5% |
Commercial Examples: Moorhouse Black Cat, Gale’s Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain’s Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde’s Mardler’s Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster
Replies to This Discussion
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Permalink Reply by Peter Smith on
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yep that would be like running out of time in a yacht race....
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Permalink Reply by Anatole Perry on
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Should be all done usually before 6pm.
Challenge on going out after would be staying sober.
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Permalink Reply by Dan on
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Version one is tasting awesome! Version two will be kegged this weekend - coz I doubt there will be any of V1 left :)
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Yep- Same problem here. V1 is a bit dark and boozy for style. I think It's come out as a damn fine porter actually :)
Carbonation level something I'll be keeping an eye on in the next brew also.....
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Permalink Reply by paul m on
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I hear ya- its too easy to make it too boozy. But too dark? can it be too dark? mines as black as the ace of spades! do i need to lighten her up a bit?
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Permalink Reply by Barbara Joppa on
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Okay everyone! This comp is getting close! Due to the proximity of SOBA NHC, I am finding myself short of judges. Can anyone help? This may be your chance to learn what the judges go through. Theoretically, judges should not have a beer in the comp but I may be willing to make exceptions (maybe).
Let me know if you can help
Cheers
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Permalink Reply by Greig McGill on
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You've got Joe and Steve right there now? I'll help out if needed, and I'm sure I can bring one of Phil or Graeme. Let me know if you need us. I love Hallertau, but it's always a bummer having to make the long drive home afterwards. Puts a bit of a crimp on it.
We're training up Kelly M as an NHC judge this year, so he'll be on regular duty I'm sure! ;)
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Joe said he will have palate fatigue. Steve said he would judge but that was back in August. I could really use you or Phil or Graeme if you're free. Huge thanks!
Let me know.
Cheers
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OK, lock me in. Phil's in too.
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Permalink Reply by Stu H on
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Ah bugger I've got an exam that afternoon - AND I've already got an awesome tasting mild in the keg. Never mind.
Next time!
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That doesn't mean you can't enter. If you can send your entry along with someone who will attend, at least you will get the judging feedback.
Good luck on the exam.
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