Okell’s Brewery’s Mild clone
Tips for Success
The water used at Okell’s is soft, so they Burtonize their water with salts for best results in the Mild. The beer should be ready to drink only a few days after fermentation is complete, adding necessary time for bottle conditioning or keg carbonation. If kegging, I’d suggest natural carbonation in the keg.
Okell’s Brewery’s Mild clone, all-grain
(5 gallons/19 L, all-grain)
OG = 1.029 FG = 1.006
IBU = 12 SRM = 10 ABV = 3%
Ingredients
5 lbs. (2.3 kg) Golden Promise malt
14 oz. (400 g) British light crystal malt (20 °L)
1 oz. (30 g) British medium crystal malt (60 °L)
1.4 oz. (40 g) black malt (500 °L)
2 oz. (57 g) treacle (100 °L)
5 oz. (140 g) invert sugar
1.1 AAU Fuggle hops (60 min.) (0.25 oz./7 g at 4.5% alpha acids)
2.2 AAU Fuggle hops (60 min.) (0.2 oz./6 g at 11% alpha acids)
0.15 oz. (4 g) Fuggle hops (5 min.)
0.15 oz. (4 g) East Kent Golding hops (5 min.)
1 Whirlfloc tablet (10 min.)
Safale S-04 or White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale)
1⁄2 cup corn sugar (if priming)
Step by Step
Mill the grains and dough-in, targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a temperature of 156 °F (68 °C). Hold the mash at 156 °F (68 °C) until enzymatic conversion is complete, about 60 minutes. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 6.5 gallons (24.6 L).
Total boil time is 60 minutes. Add hops and Whirlfloc tablet as indicated. Chill the wort to 65–68 °F (18–20 °C) and aerate thoroughly. There should be 5.5 gallons (21 L) of wort in the fermenter. Pitch 1-quart (1-L) yeast starter if using liquid yeast or a package of dried yeast.
Carbonate the beer to around 1.5–2 volumes of CO2 if kegging or bottling. If using casks, you may consider transferring two days after fermentation begins, being sure to take as little trub into the pin or firkin as possible.
Okell’s Brewery’s Mild clone, extract with grains
(5 gallons/19 L, extract with grains)
OG = 1.029 FG = 1.006
IBU = 12 SRM = 10 ABV = 3%
Ingredients
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
14 oz. (400 g) British light crystal malt (20 °L)
1 oz. (30 g) British medium crystal malt (60 °L)
1.4 oz. (40 g) black malt (500 °L)
2 oz. (57 g) treacle (100 °L)
5 oz. (140 g) invert sugar
1.1 AAU Fuggle hops (60 min.) (0.25 oz./7 g at 4.5% alpha acids)
2.2 AAU Fuggle hops (60 min.) (0.2 oz./6 g at 11% alpha acids)
0.15 oz. (4 g) Fuggle hops (5 min.)
0.15 oz. (4 g) East Kent Golding hops (5 min.)
1 Whirlfloc tablet (10 min.)
Safale S-04 or White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale)
1⁄2 cup corn sugar (if priming)
Step by Step
Place crushed grains into a muslin bag. Heat 4 gallons (15.2 L) water to 160 °F (71 °C) with the grains submerged. Remove the grains and the pot from heat. Add the liquid malt extract in the brewpot, dissolving completely before adding heat again. Then top off with water to 6.5 gallons (25 L).
Total boil time is 60 minutes. Add hops and Whirlfloc tablet as indicated. Chill the wort to 65–68 °F (18–20 °C) and aerate thoroughly. There should be 5.5 gallons (21 L) of wort in the fermenter. Pitch 1-quart (1-L) yeast starter if using liquid yeast or a package of dried yeast.
Carbonate the beer to around 1.5–2 volumes of CO2 if kegging or bottling. If using casks, you may consider transferring two days after fermentation begins, being sure to take as little trub into the pin or firkin as possible.
