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Belladonna Took's Oaked Mild (John Palmer recipe for BTV)

This is the recipe that John Palmer (author, How to Brew) formulated for Dawson based on their interview in Episode 8: NHC 2010. You know - when Dawson asked John what the hobbits most likely drank. This is John's recreationist shire ale as seen brewed in Episode 69: Palmer's Oaked Mild. Revised recipe will be available as a kit from Northern Brewer in early 2013. Until then, try your hand at this version.

Belladonna Took's Oaked Mild

BTV Recipe formulated by John Palmer

This mild brown ale is designed to be toasty, with hints of sourdough bread and roast, but the high crystal malt will balance the tannins and provide a balanced finish.

70% Efficiency, single infusion mash at 152F
7 gallons collected, 6 gallons post boil
OG 1.034, 16 IBU, 15 SRM

6 lbs of Maris Otter Pale malt
1 lbs Crystal 60
0.5 lbs Briess Special Roast
0.5 lbs Flaked Oatmeal (instant)
0.5 lbs Flaked Wheat
0.25 lbs Chocoate malt

0.5 oz of East Kent Goldings (5%) 45 minutes
0.5 oz of Progress (5%) 45 minutes

Wyeast 1275 Thames Valley or White Labs WLP022 Essex Ale

3 oz of American oak cubes, medium toast added to the keg.
Remove cubes after 2 months.

Option - Toast the oatmeal and flaked wheat in the oven at 350F for 30 minutes or pan-fry (dry) over high heat until toasted. The oak is also going to add to toast and roast flavors, so proceed with caution.

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Reader Comments (8)

I am currently drinking a pint of this beer having followed the recipe closely and am quite pleased. Toasty, a little nuttty with some slight coffee notes. The oak has not really come through yet after only one week in a keg. I used 3 oz of Jack Daniels barrel chips sold for use in smokers but not bad for beer. I microwaved them in a little water to sanitize and added them to the keg. Perhaps I should have put the beer in a secondary for a couple of weeks rather than kegging straight to a keg and force carbonating.
Note, however, that this recipe in Beersmith had a calculated OG of 1.043, which was also my resulting OG. I used Warminster floor malted Maris Otter and am so far pleased.
Thank you Brewing TV and John Palmer for a fun concept recipe.

January 27, 2012 | Unregistered CommenterTom B

Looks like a good candidate to use Maris otter extract.

October 5, 2012 | Unregistered CommenterTim


This looks like my next brew!! Awesome. I was wondering how I could use Bourbon barrel oak chips to finnish the beer and still bottle some of the brew? Can i barrel all the beer after fermentation, prime with sugar, add the oak chips, after 2 months, force carb and bottle??
Many thanks
Jordan UK

November 3, 2012 | Unregistered CommenterJordan Mower

This looks great! Very similar, yet more sessionable version of my northern english brown recipe. What kind of FG can we expect here? Looking forward to giving this a try.

All for brew....

December 12, 2012 | Unregistered Commenterkn

When I brewed this last year, my FG was 1.013. As I mentioned in my original post on this beer, I followed the recipe closely, but had an OG of 1.043, higher than recipes predicted 1.034. My efficiency is generally 70%+. ABV was 4.7%.

I bagged the oak bourbon barrel chips in put them in a keg, force carbonated and drank on-tap. After a few months I removed the bag of chips.

Jordan, I was not really clear on your question. I'm sure there would be no problem kegging this beer, waiting a couple of months for the oak chips to steep well, then use a counterpressure filler to bottle some. I do that frequently. Did you mean you would put all the beer in a aluminum cask, prime and add the chips. That sounds great. But, I have no personal experience with casks and don't know about bottling off one.

December 15, 2012 | Unregistered CommenterTom B

For 5 gallons I used 3 ounces of american oak chips and did a light roast of them myself in the oven. I added them during secondary and left for a week before tasting. I ended up racking off the oak right then to keep the beer from becoming completely over-powered with oak. I'd use caution with the time and amount of oak you use on this small beer. I really like how it turned out, will make it again. Looking forward to the elevenses they made as well.

March 31, 2013 | Unregistered CommenterMarvin

Good stuff, I really enjoyed this beer and will make it again. As the style suggests, this beer is very mild, but very good. A perfect beer to pour for your bud light drinking friends.

December 29, 2013 | Unregistered CommenterKyle

I think you guys are getting a higher OG because you're doing a 5 gal batch size. Try targeting a 6 gal post boil and you'll end up with an OG of 1.034 -1.038 depending on your efficiency.

March 6, 2014 | Unregistered CommenterZymurgist

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