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: 

5.50 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