A trick I heard for imparting more body into a low ABV beer is to actually add more grains, pushing outside the suggested OG limit, and then using mash tamp to bring the FG into your desired ABV range. My dark mild started and 1.042 and finished at 1.020 (I was shooting for around 1.014 so I’ll have to tweak that mash temp or maybe yeast choice next time). I ended up with a nice 3% beer with a good amount of flavor and a decent body to it.
@richardhowarth4230
2 жыл бұрын
Nice to see some brew day footage. Great video and insight
@BrewDudes
2 жыл бұрын
Glad you enjoyed it. Thanks! - John
@jesseh9600
3 жыл бұрын
Yes! Bring on the English session beers!
@BrewDudes
2 жыл бұрын
Agreed! - John
@kobrewing
3 жыл бұрын
Thanks for posting another great video. I've been looking to change things up and like hearing about new brews I haven't done before. I tend to go big so an Irish stout and Czech pilsner in the 5% range is about the closest thing to session I've done. The English yeast I've used have really liked a starter and a big shot of pure oxygen. The combo has always led to quick and diacetyl free brews with good attenuation.
@BrewDudes
2 жыл бұрын
Nice - yes, this is a great style that packs a lot of flavor into a low ABV beer. - John
@leser1music
2 жыл бұрын
I like this style, been brewing it for a few years. Surprisingly, for a dark beer, great as a summer refresher. I've been playing around with high sodium (around 100ppm) and low sulfate (50ppm or less) for my session beers. The sodium accentuates the bitterness in a similar way to sulfate but without the chalky/dryness. You end up with a more malty/full finish leaving you wanting more 😉
@BrewDudes
2 жыл бұрын
THANK YOU! Yes. This is what homebrewing is about. Making a summer drinkable beer that is dark because you can manipulate variables. That's the inspiration behind my summer stout recipes I keep throwing at John. Cheers! -Mike
@davidpotter6564
3 жыл бұрын
You want to get some more hops in there, I know BJCP often say English beers have little hop presence but it's BS, most good English beers have a decent amount of hop flavour and aroma. Chuck some bramling cross in there near the end of the boil and you'll bring it to the next level. Quite a bit of Dark Crystal works a treat too.
@BrewDudes
2 жыл бұрын
I like these ideas. Thanks for the comment. - John
@thomashamann7035
3 жыл бұрын
Another inspirational video, thanks dudes. I've had success with low ABV body building by using Weyermann Munich I as the base and/or using the London and Windsor yeasts from Lallemand.
@BrewDudes
2 жыл бұрын
Thank you - appreciate the tips as well. - John
@bretonleo8740
3 жыл бұрын
Sometimes the second generation of a yeast repitch can be a bit off but it tends to have a positive impact on flavours and fermentation caracteristics in the next batches
@BrewDudes
2 жыл бұрын
Appreciate the tip - thanks! - John
@MrHayden123982
3 жыл бұрын
Epsom on top of gypsum is nice way to balance out some Cl w/o over during the Ca
@BrewDudes
2 жыл бұрын
Great tip! - John
@1985jamesward
3 жыл бұрын
The mineral quality isn’t just the water, it’s a side effect of using 1469 on the colder end. I find it “flinty”, like South African white wine. Start cold and let it free rise a bit, the peach ester fills in a lot of gaps. West Yorkshire makes amazing dry beer though, it accentuates things like brown malt or very hoppy styles. I think you want 1968 for your palate instead (full and sweet)
@BrewDudes
3 жыл бұрын
AH!!! This is super intersting. Thanks for your insight on this. I'll need to experiment a little more with it then before I give up on the yeast. Cheers! -Mike
@timbartellselsdon
8 ай бұрын
During ww2 the scarcity of any food forced the breweries to use less and less grain, lager killed off Mild in the UK.
@chriscross5689
3 жыл бұрын
Try Samuel Smiths (of tadcaster) mild.. its delicious.
@BrewDudes
2 жыл бұрын
I'll try and find that one on my next trip to the packie! Cheers! -Mike
@grumpycyclist3319
3 жыл бұрын
Mike, I've always noticed that Willamette has a metallic taste. Maybe that's partially what you are tasting?
@BrewDudes
3 жыл бұрын
Interesting point. I can't say I've used them a ton so maybe that's what I'm getting. Cheers! -Mike
@Les1Tom
3 жыл бұрын
Great video again guys. Question - if you wanted to increase the "body" of the beer, would you just increase the grain bill or is there more to it than that?
@germanplumber
3 жыл бұрын
Not necessarily. Increasing the grain amount would just give a higher OG but doesn't necessarily give a higher finishing gravity (one way to give some more body as well). If you want to increase body, specific grains can do it like oats/wheat but not sure how "to style" that would be with English milds. I would mash higher (156 instead of 152) maybe some caramel malts, and if you really wanted to increase, maybe a touch of flaked oat. Just my thoughts.
@BrewDudes
2 жыл бұрын
All good tips. Appreciate the comment! - John
@MadZer0
3 жыл бұрын
They say Lagunitas mashes at 160 for full body
@BrewDudes
2 жыл бұрын
Interesting! Higher mash temps would be another thing Mike could try. - John
@TheKlokan44
3 жыл бұрын
for more body.. perhaps a dash of oatmeal or some wheat flakes?
@BrewDudes
2 жыл бұрын
Yeah, that and some higher mash tempertures. - John
@DonsBeerReviews
3 жыл бұрын
Hi guys. Just a small point about your use of the flag on your thumbnail. That's not the England flag, it's the union flag also known as 'the Butcher's Apron' and some people find it very offesnsive.
@BrewDudes
3 жыл бұрын
Thanks for that info. Would St Georges Cross be more appropriate? Cheers! -Mike
@DonsBeerReviews
3 жыл бұрын
@@BrewDudes Great. Loving your channel btw. Cheers 👍
@Fireball-1361
3 жыл бұрын
I'm sure that if anyone finds the Union Flag of Great Britain/United Kingdom offensive then it is more than likely to be a personal and possibly historical reason. The same could be said about the English cross of Saint George, historically and currently. The Union Flag or Union Jack consists of the red cross of Saint George (patron saint of England), the saltire of St Patrick (patron saint of Ireland) and the saltire of Saint Andrew (patron saint of Scotland). Wales is not represented in the Union Flag by Wales's patron saint, Saint David, because the flag was designed while Wales was part of the Kingdom of England. Hi Brew Dudes, I'd like to thank you for all the time & effort that you put in to your informative and experimental brew vids! Very enjoyably entertaining, keep it up! Kind regards, Andy. Kent. England.
@DonsBeerReviews
3 жыл бұрын
It's not known as the Butcher's Apron for nothing.
@Fireball-1361
3 жыл бұрын
@@DonsBeerReviews From Wikipedia : 'The Butcher's Apron is a pejorative term for the flag, common among Irish republicans, citing the blood-streaked appearance of the flag and referring to atrocities committed in Ireland and other countries under British colonial rule.' As I said, its an historical opinion and not relevant today and certainly not anything to do with Craft Brewing.
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