BeerBorg

Will be brewing this later.

This should turn out sort of like a Bitter and Mild, except without having to mix the two. Hurray.

For 5 gallons:

Mash of:

1.5# Maris Otter
9oz English Medium Crystal
6oz Belgian Biscuit (to give it more character since I don't have enough Maris Otter)
3oz Special B (don't have any English Extra Dark, but this will do fine)
2oz Roasted Barley
1oz Honey Malt (touch of extra malty sweetness)

Add

4# Light LME

1/4oz Magnum (10%) @60
1/3oz Styrian Goldings and 1/3oz Kent Goldings @30
1/3oz Styrian Goldings and 1/3oz Kent Goldings @15
1/3oz Styrian Goldings and 1/3oz Kent Goldings @5

Notty. It's still kind of chilly for other English yeast. I actually split a pack instead of pitching a whole pack in each since like I often do, as the gravity is lowish and I don't want this to over attenuate. Just have to hope my Brett is still asleep.

OG was 1.040 on the nose. IBUs should be around 24.

I just finished brewing this. I tweaked the recipe a bit and did 3 hop additions of both the Styrians and Kent Goldings simultaneously. I added an extra ounce of English medium, and threw in an ounce of honey malt to give it a touch more sweet maltyness and I don't have any other thing like light crystal (English medium crystal isn't very sweet, it's not the same thing as C40 or C60).

I don't want this to be too hoppy, as it's supposed to turn out like a mild mixed with a bitter (yes you can order this at a real English pub). So I probably won't dry hop it, but maybe I will, it depends on how the sample tastes and if I decide I'd rather make it more like a bitter. Then I'll dry hop it and just leave it sit another day or two. Or maybe I'll dry hop 1 fermenter (it's split between my 2 LBCs). But it is already more like a bitter I think and don't want to go too far in that direction. At least not unless I decide after tasting the sample that the mild gone wild thing isn't working, then I'll just dry hop it all.

Looks tasty. Kind seems like a cross between a Scottish ale and a bitter which sounds nice. A wee bit of roastiness and honey malt with some English hops weaves in. A British Isles Ale?

Yeah, your right, it might turn out more like a 70 shilling mixed with a bitter then a mild mixed with one.

This is just one of my "educated frankenbrews" that I roll with the ingredients I have on hand. I'm sure it will be easy enough to drink whatever it ends up being like.

Bottled at 1.011

Sample was like well browned (but not burnt) toast with a bit of some kind of slightly pithy, spicy, and floral marmalade being washed down by a sip of tea. Soooo very English.

I'm ok with that.

So, cracked one open, and it tastes like I described, dry toast and tea (not in an astringent/bad way), with slight pithy marmalade.

It might not match any style, but it is still about as UK as it gets, and it's really easy to drink.

A few years back I entered a competition. It was a franken beer competition where your entry had to have aspects of two different styles. This sounds like a beer that might have done well.