Cross Borders Brewing Co. & Dark Star Brewing Co.’s Intergalactic Mild clone

Cross Borders Brewing Co. & Dark Star Brewing Co.’s Intergalactic Mild clone

(5 gallons/19 L, all-grain)
OG = 1.061  FG = 1.015
IBU = 25  SRM = 22  ABV = 6.1%

This recipe represents the hybrid mild. Brewed using Nottingham yeast for its strong attenuation for the higher gravity. This beer has a strength more akin to heritage mild but incorporates the dark grains of a traditional mild. 

Ingredients
9.5 lbs. (4.3 kg) mild malt
2 lbs. (0.91 kg) Maris Otter pale ale malt
12.5 oz. (354 g) crystal malt (150 °L)
4.6 oz. (130 g) chocolate malt
7.4 AAU Admiral hops (60 min.) (0.5 oz. at 14.75% alpha acids)
1 oz. (28 g) Fuggle hops (0 min.)
1 oz. (28 g) East Kent Golding hops (0 min.) 
LalBrew Nottingham, White Labs WLP007 (Dry English Ale), or Wyeast 1098 (British Ale) yeast
1⁄3 cup corn sugar (if priming)

Step by step
Mash crushed grains at 151 °F (66 °C) for 60 minutes. Batch sparge for 15 minutes at 162 °F (72 °C). Collect 6.5 gallons (24.5 L) of wort in the brew kettle. Bring wort to boil for a standard 60-minute boil, adding hops as indicated in the ingredients list. 

When the boil is complete, cool wort down to 65 °F (18 °C) and transfer to fermentation vessel. Add yeast as packet directs. Bottle conditioning mild is much more traditional than force carbonating in a keg, but either way mild is best served at lower carbonation levels. Aim for 1.5–2.0 volumes of carbonation.

Cross Borders Brewing Co. & Dark Star Brewing Co.’s Intergalactic Mild clone

(5 gallons/19 L, extract with grains)
OG = 1.061  FG = 1.015
IBU = 25  SRM = 22  ABV = 6.1%

Ingredients
8 lbs. (3.6 kg) Maris Otter liquid malt extract
12.5 oz. (354 g) crystal malt (150 °L)
4.6 oz. (130 g) chocolate malt
7.4 AAU Admiral hops (60 min.) (0.5 oz. at 14.75% alpha acids)
1 oz. (28 g) Fuggle hops (0 min.)
1 oz. (28 g) East Kent Golding hops (0 min.) 
LalBrew Nottingham, White Labs WLP007 (Dry English Ale), or Wyeast 1098 (British Ale) yeast
1⁄3 cup corn sugar (if priming)

Step by step
Steep crushed grains in a muslin bag as brewing water heats up to 170 °F (77 °C). Turn off the heat, remove the grains allowing liquid to drip back in the kettle, and stir in all the liquid malt extract. Once extract is fully dissolved, bring wort up to a boil for a standard 60-minute boil, adding hops as indicated in the ingredients list.

Follow the remainder of the all-grain recipe instructions.