Gordon Strong’s Dark Mild Ale
(5 gallons/19 L, all-grain) OG = 1.043 FG = 1.014 IBU = 17 SRM = 22 ABV = 3.8%
Ingredients 6 lbs. (2.7 kg) Maris Otter pale ale malt 1.25 lbs. (567 g) UK brown malt 8 oz. (227 g) UK crystal malt (50 °L) 4 oz. (113 g) pale chocolate malt 3 oz. (85 g) chocolate malt 8 oz. (227 g) flaked barley 8 oz. (227 g) flaked oats 4.2 AAU East Kent Golding hops (60 min.) (0.75 oz./21 g at 5.5% alpha acids) Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) or Imperial Yeast A09 (Pub) or Lallemand London ESB English-Style Ale yeast 2⁄3 cup corn sugar (for priming)
Step by Step This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This is a single infusion mash: Mash in flaked grains, Maris Otter, and brown malts at 154 °F (68 °C) in 14 qts. (13.25 L) water. Hold at this temperature for 60 minutes. Add the remaining crushed crystal and chocolate malts and raise the mash temperature to 168 °F (76 °C). Recirculate the wort for 15 minutes before starting to sparge.
Sparge slowly in order to collect 6.5 gallons (24.5 L) of wort in the kettle. Bring the wort to a boil and boil for 90 minutes, adding hops at the time indicated in the recipe. Chill the wort to 68 °F (20 °C), aerate the wort, and pitch the yeast. Ferment at this temperature until complete, or you may want to raise the temperature a few degrees near the end of active fermentation.
Rack the beer, prime and bottle (or cask) condition, or keg and force carbonate.
Dark Mild
(5 gallons/19 L, extract with grains) OG = 1.043 FG = 1.014 IBU = 17 SRM = 22 ABV = 3.8%
Ingredients 4.33 lbs. (2 kg) Maris Otter liquid malt extract 1 lb. 4 oz. (567 g) UK brown malt 8 oz. (227 g) UK crystal malt (50 °L) 4 oz. (113 g) pale chocolate malt 3 oz. (85 g) chocolate malt 8 oz. (227 g) Carapils® malt 4.2 AAU East Kent Golding hops (60 min.) (0.75 oz./21 g at 5.5% alpha acids) Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) or Imperial Yeast A09 (Pub) or Lallemand London ESB English-Style Ale yeast 2⁄3 cup corn sugar (for priming)
Step by Step Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Steep the grains for 30 minutes. Remove and rinse. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the time indicated.Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete.
Rack the beer, prime and bottle (or cask) condition, or keg and force carbonate.
Tips For Success: Mild ales of today are built on a malt foundation. With that in mind, Head Brewer Kelly Montgomery from Brink Brewing Co., who helped design this recipe, suggests English maltsters like Crisp, Thomas Fawcett, and Simpsons for this grain bill. Local craft malts may also be a good fit.
