Hybrid Dark Mild

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little_wings

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After researching various dark mild recipes I saw that many called for invert sugar #3
Whilst I know dark candi is not the same thing, I felt inspired to give it a bit of a belgian twist anyway and have opted for Noble hops too.
I am doing a split batch with Lallemand london yeast & Verdant IPA yeast.
Excited to see how this one turns out!

Est Original Gravity: 1.038 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.8 %
Bitterness: 18.4 IBUs
Est Color: 36.5 EBC

2200.00 g​
Pale Ale, Finest Maris Otter (Simpsons) (5.0 EBC)​
Grain​
5​
62.0 %​
1.43 L​
500.00 g​
Oats, Golden Naked®™ (Simpsons) (18.0 EBC)​
Grain​
6​
14.1 %​
0.33 L​
275.00 g​
Crystal, Dark (Simpsons) (267.5 EBC)​
Grain​
7​
7.7 %​
0.18 L​
275.00 g​
Crystal, Medium (Simpsons) (178.5 EBC)​
Grain​
8​
7.7 %​
0.18 L​
150.00 g​
Wheat Malt (Crisp) (4.1 EBC)​
Grain​
9​
4.2 %​
0.10 L​
75.00 g​
Low Colour Chocolate Malt (Crisp) (550.0 EBC)​
Grain​
10​
2.1 %​
0.05 L​
75.00 g​
Candi Sugar, Dark [Boil] (450.0 EBC)​
Sugar​
11​
2.1 %​
0.05 L​
35.00 g​
Saaz [4.40 %] - Boil 30.0 min​
Hop​
12​
14.6 IBUs​
-​
35.00 g​
Saaz [4.40 %] - Boil 5.0 min​
Hop​
13​
3.8 IBUs​
-​
 
I've got a brew on using "No.2 Invert" I made last week with a "no boil" technique (err, I say "no boil" but it still means as hot as Hades!). Brewer's Invert Sugar. I'll be attempting No.3 shortly.

But even now I'm coming to the conclusion that No.3 probably has all the subtle flavours of British Invert overpowered by the caramel flavours. Note there is not much evidence of No.4 in use, and much that does exist is No.3-plus-caramel colouring (E150). Your Mild won't be getting a "Belgium twist"! Belgium "candi sugar" is actually not much different to UK Invert Sugar (syrup). The chunks you get sold appear to be a sham; just (solid!) caramelised sucrose (probably lead to the belief - which I had too - that Belgium "Candi" <sic> sugar is made from Beet, not Cane as it should be). And the stuff you get is darker than No.3 (which is only 120EBC against 450EBC). But don't let it stop you! "Sham" or no, it'll do the job required. Just don't call it Belgian!

It's not a surprise many Mild recipes use No.3 Invert. As Milds got darker in colour (they were once all light 100+ years ago) using dark roast grains was avoided because that would have resulted in an entirely different drink (which I guess the drinkers didn't want).
 
Cheers guys.
Brew was set in stone at time of posting, it was brewed today and is currently sat in 2 kegs with the yeast.
I'll reply here when they are tasted!
 

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