Karo Syrup Mild Ale - Basic Brewing Video - April 10, 2020

[@marcolyott]

Hello James and Steve, yes - Devenish Brewery was from my neck of the woods based in Weymouth, Dorset. Sadly it closed in 1993, but made some pretty cracking beers. English Mild is only 'mild' in its hop rate, not its ABV strength. Looks like you've made a good one here. Cheers from Bristol, UK

[@W8MJL]

My G.G. Grandfather was a brewer in merry ole England before coming to the Colonies and had his own recipe he brought with him. But, it was lost through the years till a couple of years ago when i found it going through some old english cook books that were left to me. Seeing this video has again tweeked my memory of the old recipe and wanting to give it a try, if i can read the old style of handwriting. Thanks for a great video, i always look forward to seeing your new ones.

[@basicbrewing]

Michael Gray Cool! -James

[@TheDireWookie]

Another amusing video guys, thanks. I bought Peter's book last week after catching up with your podcast, looking forward to reading it and comparing notes with another "old beers" book I have. Brewed an 1850s porter last month, it's in the bottle 2 weeks now but is meant to mature for 3 - 4 months, 17% brown malt will take some mellowing. I look forward to seeing what you do with partigyles in the future.

[@WreckedBrewery]

Very cool recipe. Another great video. Thank you! Cheers guys!

[@DointheMost]

The salt content in Karo syrup has always kept us from trying this! Thanks for doing the experiment first. Haha!

[@65parma]

My english is poor. Happy easter!! always a pleasure to see you.

[@cahirpl]

And I always though that English mild is and was a weak beer, around 3-4%, you learn something new everyday, thanks guys for educational video.

[@OscarOSullivan]

You used to get until the late 19th century some very strong versions up to 11 percent look at Sarah Hughes Runy mild ale and Father Mike’s dark ruby mild ale or Sullivans red

[@PlattR]

I've used corn syrup in a couple of beer. It's a handy adjunct.

[@smithsj1]

Looks like a nice beer. I believe that at the time of the original recipe, Mild would have referred to the time aged or rather not aged at all rather than the ABV so probably not unusual to have high ABV milds. In Ron Pattinson's book The Home Brewers Guide To Vintage Beer he has a recipe for the 1832 Truman XXXX Mild with an OG of 1114, FG 1035 for an ABV of 10.45%. Sounds interesting... if only i could get all that grain in my kettle.

[@bronzedbrews]

I think this was a running mild ale for down the pub or a cask at home - not for keeping. Other Devenish beers of that time were stronger the XXXX Strong Ale was 1.083 and 8.6% ABV All these beers used sugar so not quite as much malt required in the mash tun.

[@smithsj1]

Thanks for that. I will certainly check out your book @ Lulu I think?

[@bronzedbrews]

@@smithsj1Yes indeed www.lulu.com/spotlight/prsymons

[@smithsj1]

@@bronzedbrews got my order in. thanks, Peter

[@djsomers100]

Your recipe is kind of similar to my martinis.... I just wave the vermouth (cap loosened a bit) in the general vicinity of the gin. Book ordered. Another great video.

[@Homebrew58]

Don't use table sugar when making invert. Use "sugar in the raw". And it's not as difficult as you make it out. Mix it up and stick it in the oven to maintain temperature. Ron Pattinson has everything you need to know about how to make it in his book, The Homebrewers Guide to Vintage Beer. Anyone interested in the history of English Mild (and many other styles) should also check out Ron's Blog and books. Peter Symons and Ron Pattinson collaborate and share records and data quite often.

[@Homebrew58]

PS. Just bought Peter's book on Lulu.

[@bronzedbrews]

I use the methods here Raw cane sugar is a must for flavour www.unholymess.com/blog/beer-brewing-info/making-brewers-invert/comment-page-1

[@chadlaw9116]

Always had the idea to do the same thing with a local Louisiana cane syrup. Steen's syrup!

[@cmasailor]

Great video as always guys. Btw, the 5gallons of fruitcake barleywine I made is amazing, I couldnt find candied mango or pineapple like in your recipe, but I did have a large can of crushed pineapple without preservatives, so that went in. The beer turned out amazing, cant wait to see what happens with age.

[@basicbrewing]

CMAsailor Nice!🍻-James

[@OscarOSullivan]

@@basicbrewingMild ale is a beer that is top fermenting used to mean fresh or unaged but has long meant sweeter with more focus on malt than hops

[@eddmather6904]

Hi Guys ; Love the video , Cheers , Edd Mather

[@theferalpaladin4350]

I wonder if the sodium benzoate caused the higher FG. I actually always end up with low FG and it has been frustrating, my beers finish anywhere from 1.003-1.011 but after brewing over 40 none have ended higher even with stouts intending for 1.025.

[@theferalpaladin4350]

Going to try karo syrup, I was nervous about the dangers of brewing invert sugar and belgian candy is cost prohibitive

[@basicbrewing]

@@theferalpaladin4350 Let us know how it turns out 🍻

[@danielgustavosanchezaguilo3325]

Hello fron Argentina. What happens if you add filtered but not boiled water when you fill the fermenter to lower the density? I did it several times and it went well, taking into account that yeast requires oxygen at the beginning of the fermentation. Thank you for your advices

[@basicbrewing]

I think it would work just fine. When I first started brewing, I would boil a small, high gravity wort on the stove and then top up with water in the fermenter. Cheers! - James

[@bronzedbrews]

For those on Facebook More details about my books here. facebook.com/bronzedbrews/videos/793730347762713/

[@MichaelLovdahl]

Did the preservative in the Karo syrup have anything to do with the higher FG? Looks like a great beer and really enjoy your videos.

[@basicbrewing]

Michael Lovdahl Thanks! I don’t know if the preservative has any impact. I doubt it because the fermentation was vigorous. -James

[@rockyrdc]

Have either of you done an all corn or maze beer

[@basicbrewing]

rocky campbell No.

[@rockyrdc]

@@basicbrewing just wandered if it might make beer or just a sugar wine

[@mordantly]

Reminds me of my American barleywine... 1.132 to 1.040 (1056 only had about 14% in it) every person who I let try it said things like "pancake syrup," or "bleh! Syrup."

[@garywebb96]

Where did you find that book? It doesn't come up on Amazon.

[@basicbrewing]

garywebb96 www.lulu.com/shop/peter-symons/guile-brews/paperback/product-24393105.html

[@davidjennings1256]

Hahaha... so what you’re saying is that Fuggles is the only element of the recipe you actually used! Classic. Even ‘inspired by...’ is pushing it!

[@cheesestradamus]

Love it. You guys weren't 6 feet away from each other?

[@skoue4165]

I believe James mentioned on the radio side that this was filmed a couple of weeks ago.

[@john-smith.]

@@skoue4165 This was filmed on 3/20/20......but still they were still a little late in separation. I started self quarantining on 3/12/20.....which has worked for me.

[@basicbrewing]

john smith We shot this on March 11, the same day we shot the St. Paddy’s episode. 🍻