Brewer: Colin Burton

Background:
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.

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
5.5 gal 60 min 22.1 IBUs 18.5 SRM 1.037 1.013 3.2 %
Actuals 1.039 1.011 3.7 %

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 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 5.502 lbs 74.1
Brown Malt 13.19 oz 11.1
Crystal Malt - 60L (Thomas Fawcett) 13.19 oz 11.1
Chocolate Malt 4.4 oz 3.7

Hops

Name Amount Time Use Form Alpha %
Phoenix 0.55 oz 60 min First Wort Pellet 8.4
Goldings, East Kent 0.99 oz 5 min Aroma Pellet 3.4

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 0.50 Items 10 min Boil Fining

Yeast

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

Mash

Step Temperature Time
Mash In 158°F 45 min

Notes

0.55-0.60 GU/IBU