I know, Why didn't you brew these lighter beers in the summer? You're right and if I was only thinking of my drinking pleasure, I'd have gone that route. But of course there are those time where you're tastes and curiosity don't happen to sync with the seasons.
Whatever, it's the beginning of fall and I'm brewing a Bitter, Mild and a Pale Ale.
From what I can guess, the Bitter is an English equivalent to the American Pale Ale or maybe it's better to equate the Bitter to historic British Beer and Mild to a historic English Ale? Scratch that, I'm starting to talk out of my ass... If you're looking at delving into historic English ales you're better served here.
Comparing and contrasting these two beers ...
( to be clear we're talking about the modern recipes and BJCP style guide)
Alcohol: both are on the low side 2.5 - 4 ABV would be common
Color: the Bitter is pale to copper, the Mild light to dark brown
Malt: the two beers are solidly malty with the Mild being more roasty-toasty
Hops: the Bitter will have more hop presence with a full hop schedule. The Mild will only have its bittering addition
OK enough pondering, what did I brew
Patterson's Bitter
Grain Bill:
7 lbs Maris Otter
8 oz C120
4 oz Special Roast
Hops:
1.09 EKG at 60 minute
.5 EKG at 20 minute
.5 EKG at 1 minute
Brew In A Bag
Single infusion mash at 153 F
60 minute boil
WLP 002 English Ale - 1 liter starter
Mild!
4 lbs Maris Otter
3 lbs Pale LME
8 oz C80
6 oz Victory
2 oz Pale Chocolate
1 oz Chocolate Wheat
Hops:
1 oz EKG at 60 minutes
Brew In A Bag
Single infusion at 155 F
60 minute boil
WLP 002 English Ale - 1 liter starter
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The Mild's fermentation was a bit slow going. It perked up at a normal speed
but then just never came to a halt. The airlock was burping once a minute after
about 10 days; Half of which was at room temperature. I'm not too worried about
an infection, though I'll keep my nose out for one down the road. I'm chalking it
up to the English Yeast.
At some point in the future, I'll have to get into my love - hate relationship with
WLP 002 and my successes and misfortunes. It's obviously a fine yeast and trust me
I've used others but when you're looking for that lower attenuation and British esters
it's hard to look elsewhere.
