From the HBD Archive
From: bradley@adx.adelphi.edu (Rob Bradley)
Subject: mild ale malt, regression (long)
Date: 1992-06-12 20:35:46 GMT

Has anybody out there had much experience with `Mild Ale Malt'. I have
purchased it from Lil' Ol' Winemaking Shoppe in the Chicago suburbs on
two occasions.

At first I bought enough for one batch, just to try it out. Having
drunk mild ale in the north of England (the first time was in
Carlisle during a blizzard, heading from the Lakes to the Highlands),
I was expecting a dark malt. Dave Line (_BBB_) describes it as:
"malted barley roasted slightly more than pale malt. The higher kilning
temperature tends to give a fuller flavoured beer and results in a darker
coloured malt with a slightly restricted diastatic activity".

The stuff turned out to be much paler than I had imagined. To the eye
it was only just noticably darker than pale malt. It smelled nutty and
toasty, though. It was easy to differentiate from pale malt with the
sense of smell. I believe it to be 2-row.

Dave Line's recipes call for a total of about 2/3 lb.of darker malts to
make a 5-pound batch. i tried the following, and it turned out
_extremely_well_:

Mid-West Mild Ale
-----------------
6 lb. Mild Ale Malt
4 oz. Chocolate Malt
1.5 oz. Fuggles (pellets) - boil
0.5 oz. Fuggles (pellets) - finish

5 gallons @ 1040 (!)
final gravity 1014

Bottled on day 13. At it's best fresh; weeks 3-6.

I believe the original gravity figure (which sugests more than 80%
efficiency) was in error. Around 1037 seems more likely (see below).

This took place in the winter of 90-91. In September 1991, gearing up
for the season that has just passed [no basement or air conditioning :-( ]
I ordered 30 pounds more. I used it in 6 batches, sometimes alone and
sometimes in combination with US 6-row (much cheaper). I used it as I
would have pale malt in 3 pale ales, a stout, a Scotch Ale and a winter
warmer. In all cases (except possibly the stout), it added extra
character and complexity to the beer: a sweet maltiness and a slight
roastiness in the nose, a nuttines in the flavour. It shone best,
perhaps, in the scotch ale (which was unfortunatley over-hopped and so
not really true to style; more like a pale ale).

Because my mash/sparge technique was the same in all 6 batches and the
array of other ingredients was limited, IO thought this would make a good
data set for estimating the yield from mild ale malt. I got 30 gallon-points
per pound, by which I mean that if I brewed a 5 gallon batch using 8
pounds of maild ale malt, I would get expect

(8 lb. x 30 gal.-points/lb.) 240 gal.-points
---------------------------- = --------------- = 48 points,
5 gal. 5 gal.
or an original gravity of 1048.

This rule-of-thumb method for predicting OGs has been widely discussed
in past issues. It is a reaonable linear model of a non-linear process,
but it's reliability depends upon the numbers being calibrated for your
process. Depending on how you mill/mash/sparge, you may well get more
or less that 30 galllon-points per pound.

The best way to come up with numbers is to run a linear regression.
This way, errors in measurement (both of wieghts and OG) will tend to
cancel out. The larger the sample size, the better, but you must always
have more batches than numbers of ingredients: that is, if you use 2-row
malt, 6-row malt, crystal malt and black malt, you must get data from at
least 5 batches...more if possible. On the other hand, since you are
measuring an aspect of your brewing process, you should only include
data from batches where the method is the same. If you change your
lautering system or your mill, or you start using more sparge water,
you won't get reliable figures using data from old bathces.

There are many software packages, including Mathematica, which can
do the calculations for you. (Always run the regression
_without_constant_term!!!) If interested on how to do it with
mathematica, post to me.

With my 6 batches I used 4 ingredients and got the following data:

Ingredient gallon-points per pound
- ---------- -----------------------
mild ale malt (2-row?) 29.8
6-row US pale malt 28.8
6-row UK crystal malt 25.0
roasted barley 15.6

The accuracy of a homebrewer's procedures suggest we round to 30, 29, 25
and 16 respectively. If you brewed a batch with 3 # mild, 4 # 6-row and
1 # crystal, you would expect:

(3 x 30) + (4 x 29) + (1 x 25) 231
------------------------------ = --- = 46.2 points.
5 5
In fact, I got an OG of 1046 with this brew (lucky!).

My best batch of the winter, _highly_recommended_:

Long Island Winter Warmer
-------------------------
7 lb. mild ale malt
3 lb. US 6-row malt
2 oz. Cascade (leaf) - boil 75 min.
1 oz. Cascade (leaf) - boil 30 min.
0.5 oz. Cascade (leaf) - boil 15 min.
0.5 oz. Cascade (leaf) - steep for 15 min. after the boil
0.5 oz. Cascade (leaf) - dry hop in the secondary
ale yeast

5 gallons @ 1057
final gravity 1020

The Cascade hops were fresh and _very_ aromatic, from the fall '91
harvest. Alpha acid was about 5%; alas I didn't write it down.
I used Edme yeast, although I doubt if I would ever again use dried
yeast on a beer like this (or any beer?). Fortunately, I got no
infections. I drank the last bottle on June 6 (brewed Jan. 25).
It was still in great shape: spicy on the nose and `creamy' and
full-bodied in the mouth.

Try this mild ale malt stuff....it's really good!

Cheers,

Rob
(bradley@adx.adelphi.edu)

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