6-Day Mild Ale
6-Day Mild Ale
(5 gallon/19 L, all-grain)
OG = 1.036 FG = 1.007
IBU = 24 SRM = 21 ABV = 3.6%
Ingredients
4.66 lbs. (2.11 kg) 2-row pale malt
0.97 lbs. (0.44 kg) crystal malt (55 °L)
0.40 lbs. (0.18 kg) chocolate malt
1.17 lbs. (0.53 kg) flaked corn
0.25 lbs. (0.11 kg) crystal malt (150 °L)
6.2 AAU Fuggles hops (60 min.) (1.55 oz./44 g of 4% alpha acid)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.66 cups corn sugar (for priming)
Step by Step:
Mash at 152 °F (67 °C) for 45 minutes with 1.33 quarts of water per pound of grain — 2.48 gallons (9.4 L) overall. Sparge with 168° F (75 °C) water until you collect 6.5 gallons (25 L) of wort. Boil the wort for 60 minutes. Chill to primary fermentation temperature and pitch your yeast. After 6 days, you can rack the beer out of your carboy and into a keg. Force carbonate to about 2 volumes of CO2 and enjoy.
Written by BYO Staff
“The name reflects that I needed a large amount of yeast ready in 6 days, so brewed up a batch of mild. I needed to grow enough yeast to make a batch of OG 1.116 barleywine for filling a bourbon barrel. The mild was made one weekend and was racked to a keg the following weekend while the mash was underway for the barleywine. The chilled barleywine wort was then transferred onto the yeast cake from the mild and a little oxygen was added. There was activity in the airlock within about an hour.”
— recipe author Steve Piatz
