Just wanting to do some vintage British milds. I've been shy of using the Ashburne and wondering if people who are into the British lineage can tell me their experiences, if they've used it.
It should work just fine.
I'm gonna find out how good this malt is. Will be making some SMASH beers with it next month. IF I can remember, I might come back to this thread later in May with results. Not sure yet which styles (I'll split the batch several ways) but one will definitely be a bitter, guess I should try it in a mild as well, and likely something else with wackier hops more like an APA.
To be precise, subbing Vienna in lieu of mild malt is supposed to be specifically UK malted Vienna from UK barley.Awesome, thanks for the input guys. Probably no way to know without just trying it. @DBhomebrew , interesting your mentioning UK Vienna. A British brewer for whom I have immense respect gave me his mild recipe, which includes 26% Vienna. To be honest I'm not a fan of mixing in malts outside the "house", (e.g., German malts for more "maltiness" in English ales), but that's just my thing. Should definitely try it.
By the way, in case anyone is interested, Matt Brynildson (now of Firestone-Walker, I knew him when he was head brewer at Goose Island, when I worked there) loves munich in his pale ales, including their flagship IPA and Pale 31.
Great point, thanks Erik. Worth a try.To be precise, subbing Vienna in lieu of mild malt is supposed to be specifically UK malted Vienna from UK barley.
User @Peebee and some others I've seen on UK sites seem fairly certain Crisp's Vienna malt actually is what used to be their mild malt, renamed for marketing reasons.
I use it as the sole base malt in my milds and 50/50 with GP in brown's and some other maltier ales.
It certainly gives those flavours I associate with the few commercial milds I've tried and behaves/tastes like mild malt is described...
OK, that helps, interesting. Thanks.I've used Ashburne several times as a base malt with the Fullers strain and the Yorkshire strain and I can't quite get the hang of it. Even with a good proportion of invert, and a proper mash, it always hangs up several points above where I'd like it to be and where the usual Otters tend to land. In that respect, I guess it's doing its thing?
I prefer to think of it as dark munich. Yeah, dark munich is a base malt, technically, but it's best to think of it as a character malt. Ashburne is a lot like that.
The more I learn about UK ales, the more I think dryness is the key to success. I'm not sure how a malt like Ashburne figures into that. Why not use 2oz of Amber instead?
I don't plan to buy any Ashburne in the future.
OK, thanks.I’ve used it and it worked fine for me, but I really don’t have any way to compare my homebrew Milds to what would be considered authentic.
It’s been a few years since I used it and can’t remember the recipe I used.
Briess website has a database where you can search their recipes by malts. Their mild recipe is using Ashburne 50/50 with 2 row.
http://www.brewingwithbriess.com/recipes/beer/display/mild_child
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