End Run Mild Ale
End Run Mild Ale
(5 gallons/19 L, all-grain)
OG = 1.032 FG = 1.008 IBU = 17 SRM = 12 ABV = 3.1%
Ingredients
5 lbs. (2.3 kg) pale ale malt (2.5 °L)
0.5 lb. (227 g) Carapils® malt (2 °L)
1 lb. (0.45 kg) Munich malt (10 °L)
2 oz. (57 g) chocolate malt (~250 °L)
1 oz. (28 g) black malt (~500 °L)
4.5 AAU Fuggles hops (75 min.) (1 oz./28 g of 4.5% AA)
1 tsp Irish moss Wyeast 1098 (British Ale), White Labs WLP006 (Bedford Ale) or White Labs WLP025 (Southwold Ale)
1/2 cup corn sugar (if priming)
Step by Step
For this classic British-style ale use a single step infusion mash of medium thickness at 152 °F (67 °C), which is near the lower end of the diastatic conversion range. This yields more fermentable rather than unfermentable sugars and thus a dryer finish. Let the mash rest for about an hour and then start sparging slowly, for perhaps another hour, until the runnings reach a gravity of about 8 °P (1.008). Sparge with water of roughly 180 °F (82 °C). Check the mash temperature periodically and drop your sparge water temperature if the mash temperature exceeds 170 °F (77 °C). Boil the wort for about 90 minutes. Add the bittering hops all at once 15 minutes into the boil. You can also split the hops into two equal portions and add the second half anytime between 30 and 60 minutes into the boil. The later you add the second portion of the hops, the more aroma you will get. If you prefer a hoppier brew, you can as much as double any of the hop quantities without harm. About 10 minutes before shutdown, add 1 teaspoon of Irish moss to the kettle. After shutdown, check the kettle gravity and adjust to reach the beer’s original gravity of 8 °P (OG 1.032). Then let the wort rest for about half an hour to allow the trub to settle. Siphon the clarified wort off the debris, heat-exchange it to about 65-70 °F (18-24 °C), aerate the cooled wort and pitch the yeast. Allow the brew to reach terminal gravity (2–3 days or longer). Let stand for another three days to allow the yeast and cold break to settle out. Rack carefully, prime and package. This beer should condition quickly, within a week to 10 days.
End Run Mild Ale
(5 gallons/19 L, extract with grains)
OG = 1.034 FG = 1.008 IBU = 17 SRM = 12 ABV = 3.3%
Ingredients
3.3 lbs. (1.1 kg) Maris Otter liquid malt extract
1 lb. (0.68 kg) Munich dried malt extract
2 oz. (57 g) chocolate malt 1 oz. (28 g) black malt
4.5 AAU Fuggles hops (1 oz./28 g of 4.5% AA)
1 tsp Irish moss
Wyeast 1098 (British Ale), White Labs WLP006 (Bedford Ale) or White Labs WLP025 (Southwold Ale) yeast Approx.
1/2-cup priming sugar or DME
Step by Step
Coarsely mill the chocolate and black malts and place them into a muslin bag. Immerse the bag in cold water and heat slowly, for about 30 minutes to 170–190 °F (77–88 ºC). Discard the bag and mix the liquid with about 4.5 gallons of brewing liquor. Heat the liquor and stir in the two liquid malts. Bring the dissolved malt extract to a boil. Then follow all instructions for the all-grain version. If you wish to imitate the tannic astringency that would have been present in a traditional partigyle mild from the thin runnings of the mash, boil a pound of un-milled six-row malt in about a gallon (~4 L) of water for about 30 minutes. Strain the grain off the liquid to create an astringent tea. Use the tannic tea as part of the brewing liquor.
End Run Mild Ale
(5 gallons/19 L, extract only)
OG = 1.033 FG = 1.008 IBU = 17 SRM = 12 ABV = 3.2%
Ingredients
3.3 lbs. (1.36 kg) Maris Otter liquid malt extract
1 lb. (0.45 kg) dark dried malt extract
4.5 AAU Fuggles hops (75 min.) (1 oz./28 g of 4.5% AA)
1 tsp Irish moss Wyeast 1098 (British Ale), White Labs WLP006 (Bedford Ale) or White Labs WLP025 (Southwold Ale) yeast Approx.
1/2-cup priming sugar or DME
Step by Step
Heat about 4.5 gallons (~17 L) of brewing liquor. Stir in the three liquid malts. Bring the dissolved malt extract to a boil then follow all instructions for the all-grain version. If you wish to imitate the tannic astringency that would have been present in a traditional partigyle mild, boil a pound of un-milled six-row malt in about a gallon (~ 4 L) of water for about 30 minutes. Strain the grain off theliquid to create an astringent tea. Use the tannic tea as part of the brewing liquor.
