Royal Docks +44 Mild Brown

This “Mild Brown” recipe is from Dave Sutula (head brewer at Royal Docks Brewing in Ohio). It’s larger than your bog standard “traditional” mild, but still fits the bill as a tasty sessionable ale

Recipe Author: Dave Sutula
Beer Style: Mild
Batch Size: 5.5
Boil Time: 60 minutes
Original Gravity: 1.047
Est Final Gravity: 1.013
IBUs: 16
SRM: 20
ABV: 4.5%


5.5 lbs Maris Otter Malt (Paul’s) 61.5%
14 oz Cara-Pils (Weyermann) 9.8%
14 oz Flaked Oats 9.8%
10 oz Brown Supreme Malt (The Swaen) 7.0%
7.0 oz Melanoidin Malt (Weyermann) 4.9%
6.0 oz Pale Chocolate (Crisp) 4.2%
4.0 oz Invert Syrup or Sucrose 2.8%

Water Profile

Ca=129, Mg=16, Na=52, Cl=220, SO4=134


Main Rest – 158°F for 60 minutes (1.33 qt/lb ratio)


Magnum 16 IBUs 60 minutes
Fuggles 0.4 oz Whirlpool


Wyeast 1028 – 1.6M cells/ml/°P



Pitch: Wyeast 1028 – 1.6M cells/ml/°P
Expected Attenuation: 73%
Primary: 57°F to ~67% apparent attenuation
Cask: in Pins with 2 oz. frozen Fuggle leaf
Spund and D Rest: to 73°F for ~36 to 48 hrs. or until stable FG is Cool: to 50°F for ~48 hrs.
Crash: to 0°C, tweak carb to 2.3vols. Transfer to Bright Tank