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
Beer Style:
Mild
Batch Size:
5.50 gallons
Boil Time:
60 minutes
Original Gravity:
1.047
FInal Gravity:
1.013
IBUs:
16.00
SRM:
20.00
ABV:
4.50% ABV
Malt/Grain/Sugar/Extract:
5.5 lbs Maris Otter (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%)
7 oz Melanoidin Malt (Weyermann) (4.9%)
6 oz Pale Chocolate (Crisp) (4.2%)
4 oz Invert Syrup or Sucrose (2.8%)
Mashing Instructions:
Single infusion mash at 158°F for 60 minutes. (1.33 qt/lb ratio)
Hops:
16 IBUS - Magnum for 60 minutes
0.4 oz - Fuggle for Whirlpool
Yeast:
Wyeast 1028
Special Instructions / 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
Water Treatment:
Ca=129, Mg=16, Na=52, Cl=220, SO4=134
