XX Mild Ale
XX Mild Ale
(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.012
IBU = 52 SRM = 11 ABV = 6.6%
Ingredients
11 lbs. (5 kg) Maris Otter pale ale malt
2 lbs. (0.91 kg) amber malt
14 AAU Challenger hops (60 min.) (2 oz./57 g at 7% alpha acids)
SafAle S-04 or Wyeast 1099 (Whitbread Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by step
Mash the grains at 148–149 °F (64–65 °C) with 4 gallons (15 L) water. After 60 minutes run off and sparge with water at 160–170 °F (71–77 °C) with enough water to collect 6 gallons (23 L) of wort. Boil for 60 minutes, adding the Challenger hops at the start.
When the boil is complete, cool to about 70 °F (21 °C) and pitch the yeast. Ferment 7 days at about 65 °F (18 °C), then rack to secondary for a further 5–7 days before racking to keg or bottling.
XX Mild Ale
(5 gallons/19 L, extract only)
OG = 1.062 FG = 1.012
IBU = 52 SRM = 11 ABV = 6.6%
The Amber DME is made with some crystal malt, which probably would not have been used in the 1880s, but I wanted to keep this recipe simple and to avoid doing a partial mash with amber grain malt. If you wish to, you can partial mash with 2 lbs. (0.91 kg) of the Maris Otter malt, eliminating the amber extract and using 6 lbs. (2.7 kg) of the liquid extract.
Ingredients
7 lbs. (3.2 kg) Maris Otter liquid malt extract
1.4 lbs. (0.64 kg) amber dried malt extract
14 AAU Challenger hops (60 min.) (2 oz./57 g at 7% alpha acids)
SafAle S-04 or Wyeast 1099 (Whitbread Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by step
Dissolve the malt extracts in 6 gallons (23 L) of hot water while off heat. Once malt extract is fully dissolved, bring wort to a boil. Boil for 60 minutes, adding the Challenger hops at the start. Cool to about 70 °F (21 °C) and pitch the yeast. Ferment 7 days at about 65 °F (18 °C), then rack to secondary for a further 5–7 days before racking to keg or bottling.
