Beer Recipe of the Week: "Modest Mild" Mild Ale

This recipe was located in the Zymurgy November/December edition 2009 (page 51)

This recipe comes from Jake and Tom Ocque. This was a National Homebrew Competition 2009 gold medal winner! Milds are typically a malty session beer with a low alcohol. Give this tasty beer a shot today!

All Grain Recipe

Ingredients for 5 gallons (19 L)

5.5 lb (2.4 kg)	Maris Otter pale malt
.25 lb (112 g)	Brown malt
1 lb (.45 kg)	CaraMunich malt
.4 lb (181 g)	200° L Chocolate malt
.4 lb (181 g)	120° L Crystal malt
.2 lb (91 g)	Special B malt
.1 lb (14 g)	Carafa II malt
.5 oz (14 g)	Styrian Aurora pellet hops, 7.6% alpha acid (60 min) (Substitute Northern Brewer if necessary)
1 packet	Wyeast 1028 London Ale
3.5 oz (99 g)	Corn Sugar to carbonate

Statistics

Original Specific Gravity: 1.034
Final Specific Gravity: 1.007
Boil Time: 90 minutes
Primary Fermentation: 5 days at 68° F (20° C)

Directions

Conduct a mash at 156° F (69° C) for 60 minutes then sparge. Collect roughly 6 gallons of runoff and bring to a rolling boil. Boil for 30 minutes then add .5 oz of Styrian Aurora hop pellets (or substitute Northern Brewer if necessary) and allow them to boil for the final 60 minutes. Be careful when adding hops as you may encounter a boil over during this first hop addition. After the boil, cool your wort to an appropriate pitching temperature and strain the wort in to your fermenter. Aerate the wort very well. Once the wort is both aerated and cooled, pitch the yeast.

Note: This recipe appears to use 60% efficiency; reduce base malts if your system has higher efficiency. 5 lbs of base malt is appropriate for 70% efficiency.

Extract Recipe

Ingredients for 5 gallons (19 L)

3.5 lb (1.36 kg)	Dry Malt Extract (Try to use light/pale UK brands if possible)
1 lb (.45 kg)	CaraMunich malt
.4 lb (181 g)	200° L Chocolate malt
.4 lb (181 g)	120° L Crystal malt
.2 lb (91 g)	Special B malt
.1 lb (45 g)	Carafa II malt
.5 oz (14 g)	Styrian Aurora pellet hops, 7.6% alpha acid (60 min) (Substitute Northern Brewer if necessary)
1 packet	Wyeast 1028 London Ale
3.5 oz (99 g)	Corn Sugar to carbonate

Statistics

Original Gravity: 1.033
Final Specific Gravity: 1.008
Boiling Time: 90 minutes
Primary fermentation: 5 days at 68° F (20° C)

Directions

Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160° F (71.1° C) for 20 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle. Do not squeeze the grains. Squeezing the grains could result in bitter tannin extraction. Top up your brew kettle to 3 gallons and bring to a rolling boil. Stir in the malt extracts and bring kettle to a rolling boil. Boil for 30 minutes and then add .5 oz of Styrian Aurora hop pellets (or substitute Northern Brewer if necessary) and allow them to boil for the final 60 minutes. After the boil, cool your wort to an appropriate pitching temperature then strain the wort in to your fermenter. Top up to 5 gallons and aerate the wort. After the wort is aerated pitch the yeast.

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