Drew’s Open Fermentation Experimental Mild

(6 gallons/23 L, all-grain)
OG = 1.038 FG = 1.008
IBU = 21 SRM = 8 ABV = 3.3%

Ingredients
6 lbs. (2.7 kg) Maris Otter pale ale malt
2.25 lbs. (1 kg) Pilsner malt
1.5 oz. (43 g) black patent malt
0.75 lb. (0.34 kg) invert syrup #1 (~15 °L) (60 min.)
6.3 AAU Magnum hops (60 min.) (0.5 oz./14 g at 12.6% alpha acids)
Wyeast 1275 (Thames Valley), White Labs WLP023 (Burton Ale), or Lallemand Windsor yeast
½ cup corn sugar (if priming)

Step by Step
Mash in at roughly 1.5 qts./lb. (3.1 L/kg) targeting a mash temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes. Begin recirculation and sparge with no more than 3 gallons (11 L). Top up with water to begin the boil at about 7 gallons (26.5 L). Boil for a total of 60 minutes adding the hops and invert sugar at the beginning of the boil.

After the boil is finished cool the wort to 66 °F (19 °C), transfer to a fermenter large enough to allow the kräusen room to expand, then pitch your yeast starter (if using a liquid strain). Do not seal your fermenter with an airlock or other device, simply place a loose lid as a covering. When fermentation slows, transfer to a closed vessel or replace the loose lid with an airlock or other device to enclose the fermenter.

After fermentation is complete, allow the beer a few days to condition, then package the beer using priming sugar if bottling.

Drew’s Open Fermentation Experimental Mild

(6 gallons/23 L, extract with grains)
OG = 1.038 FG = 1.008
IBU = 21 SRM = 8 ABV = 3.3%

Ingredients
6.6 lbs. (2.7 kg) Maris Otter liquid malt extract
1.5 oz. (43 g) black patent malt
0.75 lb. (0.34 kg) invert syrup #1 (~15 °L) (60 min.)
6.3 AAU Magnum hops (60 min.) (0.5 oz./14 g at 12.6% alpha acids)
Wyeast 1275 (Thames Valley), White Labs WLP023 (Burton Ale), or Lallemand Windsor yeast
½ cup corn sugar (if priming)

Step by Step
Start with 3 gallons (11 L) water in your brew pot. Place crushed malt in a mesh bag and steep as the water heats up to 168 °F (76 °C). Remove grain bag and off heat, add the liquid malt extract. Stir until all has dissolved, then resume heating. Once the wort begins boiling, add the hops and invert sugar. Boil for 60 minutes.

After the boil is finished cool the wort to 66 °F (19 °C), transfer to a fermenter and follow the remaining fermentation and packaging instructions from the all-grain recipe.