Brewer: Colin Burton

I view this as the first real recipe I wrote, and it has remained unchanged since I first put it together in 2011. I decided to make it after visiting a small brew pub in the North East of England and tasted the most fantastic mild from gravity fed cask. I had to try to recreate it so I could drink it regularly and the recipe below the result of that effort. I ultimately have no idea how close I came, but I ended up with something I was proud of and brew at least twice a year to keep on tap.

Recipe Link:

Brewing Notes:

  • The bittering hops I use don’t really matter, I try to use high alpha English hops to keep the hop weight low.
  • The finishing hops can be omitted, I do them sometimes and not others. It works well either way.
  • Try to target the bitter ratio in the notes rather than a specific IBU, I find that to be a little more consistent.
  • I switched to kg from lbs when I changed from 10 gallon batches to 11 gallon batches because the numbers actually worked out very well, which is why the weights seem a bit random – focus on the grist percentages to adapt to your system.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 30 min 22.7 IBUs 17.9 SRM 1.037 1.013 3.2 %
Actuals 1.037 1.011 3.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mild 11 A 1.03 - 1.038 1.008 - 1.013 10 - 25 12 - 25 1.3 - 2.3 2.8 - 4.5 %


Name Amount %
Pale Malt, Maris Otter 11.016 lbs 74.08
Brown Malt 1.653 lbs 11.12
Crystal Malt - 60L (Thomas Fawcett) 1.653 lbs 11.12
Chocolate Malt 8.76 oz 3.68


Name Amount Time Use Form Alpha %
Phoenix 1.59 oz 30 min First Wort Pellet 8.4
Goldings, East Kent 2.01 oz 5 min Aroma Pellet 3.4


Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 10 min Boil Fining


Name Lab Attenuation Temperature
Burton Ale (WLP023) White Labs 72% 68°F - 73°F


Step Temperature Time
Mash In 158°F 30 min


0.55-0.60 GU/IBU