Homebrew recipe: Mild Ale
Mild ales are generally based on mild malt or pale malt. Light milds tend to contain crystal malt, whilst dark milds use chocolate malt, black malt or dark brewing sugars. Often also referred to as Brown Ale (when bottled).
Ingredients:
The following ingredient quantities are based on 5 gallon(s) of beer being made.
| Item |
Quantity |
Comment |
| black malt |
4 ounce(s) |
|
| goldings hops |
2 ounce(s) |
|
| lactose |
8 ounce(s) |
|
| malt extract |
2 pound(s) |
|
| sugar |
3 pound(s) |
|
| yeast #1098 british ale (wyeast) |
|
as per instructions |
Instructions
- Add hops to one fifth of the water, bring to te boil before adding black malt and simmering for approx 30 mins.
- Add 1/3 of the sugar and all the malt extract into a fermentation bin, and strain in half the hopped solution. Stir thouroughly and add cold water until the temperature is 70 degrees Farenheit (21 degrees celcius)
- Strain the rest of the hop solution into the remaining sugar and add to the fermentation bin also. Continue sparging (rinising) the hop solution unti the volume is 9/10s the total being made (i.e. 4.5 gallons if making 5 gallons). Pitch in the yast then cover with lid or clean linen.
- Leave to stand for 2 days in at 65 - 70 degrees farenheit (18-21 celcius).
- Skim the yeast from the surface, check the SG and when approx 1.010 add warm water up to final volume. Now add lactose and leave for 2 days (or until secondary fermentation has finished).
- Siphon the beer into it's final container(s). Fill up to 4cm from top if in bottles and prime with a teaspoon of castor sugar. Once capped shake the bottle.
- Store at 55-60 degrees farenheit (13-15.5 celcius) for at least a month before drinking.
Beer making equipment
See our detailed list of beer making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).