Mill Race Mild Ale
5 gallons/19 L, extract with grains; OG = 1.033; FG = 1.008;IBU = 11; ABV = 3.2%
- 3.3 lbs. (1.5 kg) liquid malt extract
- 1 lb. (0.45 kg) dry malt extract
- 4 oz. (112 g) crystal malt (10 ºL)
- 2 oz. (56 g) chocolate malt
- 2 oz. (56 g) black patent malt
- 1/2 oz. (14 g) Fuggles hops (bittering)
- 1/2 oz. (14 g) Goldings hops (aroma)
- Wyeast 1098 (British Ale) yeast
- 1/2 cup corn sugar for priming (this will give a “British” carbonation level which is much less than the American preference. If you prefer American style carbonation levels, use 3/4 to 1 full cup)
Step by step:
Steep the specialty grains in 3 gallons (11.4 L) of water in a grain bag for 15 minutes at 110–120 ºF (43–49 ºC). Remove the grain and bag. Add malt extract while bringing the wort to a boil. Stir in the malt extract to make sure it dissolves. Bring to a boil and add the bittering hops. Boil for 1 hour. Add the aroma hops at the end of the boil. Let wort cool and add to fermenter. Add enough cold water to bring the level to 5 gallons (19 L).
Add yeast and stir to aerate. Ferment at 55–65 ºF (13–18 ºC) for 7–10 days. Rack to bottling bucket and prime with corn sugar. Bottle and let condition at 50–65 ºF (10–18 ºC) for one to three weeks. Open bottle, pour in glass.