Description

This is a Community Recipe created by kyle_t

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included)

Ingredients Included

Crisp Chocolate Malt (175 grams)
Crisp Crystal 240 (Dark) Malt (350 grams)
Crisp Maris Otter (2975 grams)
Fuggle Whole Hops 100g (1 grams)
NBS Ale Yeast 12g (1 packs)

Method

Beer Style (main): British Ales
Beer Style (sub): English-Style Dark Mild Ale
Batch Size: 23
Original Gravity: 1.036
Final Gravity: 1.010
ABV %: 3.6
IBU: 18
Mash efficiency: 76
Brewing equipment:

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 90
Temperature °C (Step 2):
Length (mins) (Step 2):
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

1st Wort – 60g
10 mins – 25g

Whirlpool / hop stand:

Aroma – 15g @ 80 deg/c – 15 mins.

Yeast: NBS Ale Yeast – 11g
Fermentation temperature/steps: Pitch @ 18 deg/c, 5 days @ 21 deg/c, 24hrs @ 13 deg/c, 24hrs @ 10 deg/c.

Secondary additions:

Comments:

A combination of a Tolly Cobbold recipe, Ridleys fermentation profile with a neutral yeast and a malt/hop balance makes a simple, quick and delicious mild.