[deadpoetic0077]

Hello all!

Brewing an English mild this week and the store is out of wl002. He suggested 001 as a replacement. Looked at it and it may not fit the style. Thoughts? Should I go with something else ? He only carries white labs yeast.

Thanks!

[HoosierBrew]

WLP013 or 023 would do a great job, assuming they have one of those.

[denny]

I've really enjoyed WY1318 in the few milds I've made.

[erockrph]

I'll second 013 as a good alternative to 002. It's a bit more attenuative, so maybe consider boosting your mash temp a bit.

[dmtaylor]

WLP013 is good.  I think WLP004 wouldn't be wrong either.

[HoosierBrew]

It's a bit more attenuative, so maybe consider boosting your mash temp a bit.

Definitely. 158-160F/ 60 minutes would work pretty well.

[Steve Ruch]

I've really enjoyed WY1318 in the few milds I've made.

A good choice.

[kramerog]

The store must have some dry yeast.  I would suggest Windsor.  WL001 is not a good choice for a mild.

[deadpoetic0077]

Thanks all!

I agree 001 didn't seem like a great choice for the mild. Well see what he ends up having! Thanks for the reponses!

[deadpoetic0077]

Also Im messing with my water for the first time with this brew... Think brown full is the way to go in Bru'n Water?
recipe below:
 
5.5 gal

7.5 MO
.7 Torrified wheat
.25 chocolate
.25 crystal 60
.25 roasted barley


.25oz challenger FWH
.33 Challenger 60min
.5 EKG 15min
.5 EKG

[dilluh98]

Brown Full is a good choice for a Mild water profile. Just curious, any specific reason you're including roasted barley in this recipe? Not saying it's a bad choice, just wondering if you had a reason - I generally don't associate a roasted/robust flavor with an English Mild but it is a style that lends to varied interpretation.

[deadpoetic0077]

Brown Full is a good choice for a Mild water profile. Just curious, any specific reason you're including roasted barley in this recipe? Not saying it's a bad choice, just wondering if you had a reason - I generally don't associate a roasted/robust flavor with an English Mild but it is a style that lends to varied interpretation.

I was just feeling adding a hint of roasted quality into it. Not a ton but just a touch.

[HoosierBrew]

I agree, the 4 oz each chocolate and roasted barley together would make it more like a porter.

[JJeffers09]

He must have too much stock of 001, no other reason I can think of that he would suggest Cali Ale for an english mild.

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[deadpoetic0077]

I agree, the 4 oz each chocolate and roasted barley together would make it more like a porter.

I was going off the BJCP guidelines I found online and toasted/ roasted is one of the descriptors they use for milds.

"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. "