The name reflects the use of my most recent batch of mild. I needed to grow enough yeast to make a batch of OG 1.116 barleywine for filling a bourbon barrel. The mild was made one weekend and was racked to a keg the following weekend while the mash was underway for the barleywine. The chilled barleywine wort was then transferred onto the yeast cake from the mild and a little oxygen was added. There was activity in the airlock within about an hour. — Steve Piatz
Using good quality UK malts and hops really makes a difference with this beer. Yeast choice can affect the flavor of the beer considerably – experiment with available English Ale strains to find one you like. Drink this beer while it is young and fresh.
*North American maltsters such as Great Western and Gambrinus are producing very good ale malts. Any of these would be a good starting point for a mild — or any other British ale, for that matter.
When you wish for new brewing gear, do you ever wish for metamorphic
rocks? You might after seeing this recipe. Here’s a recipe for
steinbier — a beer whose wort is heated by hot stones.
You know it. You love it. Now the guy who wrote the book on pale ale will tell you how to brew it. Includes recipes for a classic English pale ale, a classic American pale ale and the author's favorite brewpub pale ale. Plus: Homebrew-inspired adaptations that push the limits of the style.
One of the most popular styles brewers ask for is pale ale. This one is simple and delicious.
This recipe makes an excellent special bitter, full-flavored, full-bodied beer that is sure to please. It has won several medals in local competitions.
Tip: Extract beers always seem to come out a lot darker - even the very light extract couldn't keep the color down in this one.
Use this recipe to brew yourself a great traditional British Bitter ale.
This clone duplicates the strong maltiness of the original London Pride and the honey-flower character from Fuller’s yeast.