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%
Malt/Grain/Sugar/Extract:
| 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 |
Mashing
| Main Rest – 158°F for 60 minutes (1.33 qt/lb ratio) |
Hops:
| Magnum | 16 IBUs | 60 minutes | |
| Fuggles | – | 0.4 oz | Whirlpool |
Yeast:
| Wyeast 1028 – 1.6M cells/ml/°P |
Misc:
Notes:
| 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 |