Homebrewing Recipe: English Mild Ale
I don’t know why this style of beer is not made more often in the states. This beer is a light bodied with a low bitterness, but dark in color and full of malty flavor. The best part of this malty beer, very low ABV 4.3%. That’s right a real flavorful session beer.
The Grist:
- 7.5 lbs English Maris Otter
- .25 UK Chocolate Malt
- .25 Belgian Special B
- .25 Belgian Biscuit
- .25 Briess Special Malt
Mash:
Mash grains at 153° for 60 minutes with 10.3 quarts of water (1.25 quarts per pound of grain). Sparge 45-60 minutes at 170°. make sure you do a run off and add it back to the mash tun. I also give the grains a good swirl every 20 minutes or so during the mash.
Boil:
- 60 min – 1 oz Fuggles Hops(4.8%)
- 15 min – whirlfloc tablet
- 10 min – 1/2tsp Wyeast Brewer’s Nutrient Blend
Fermentation:
Wyeast #1028 London Ale Yeast, no starter. OG: 1.044 (75% efficiency). fermented at 70° (yeast range is 60-72°)
Enjoy! If you make this recipe, I’d love to hear how it turns out.
I agree with you, I wish more craft brewers would brew milds. I brewed one about a year ago which turned out nicely with a little time. Fairly difficult style to brew well though in my opinion. No big hops or flavors to hide anything.
you,re right about that. I totally mucked this recipe. My grain mill was too wide and I didn’t notice until the grains were going in the mash tun. Ended up with a 3.3 ABV beer, bit thin, but still very drinkable.
Mike just brewed up a mild the other day. I love English milds for the reason you mention: Lower ABV, full flavor. I think they are great year round, too.