A well-known beer style throughout history sometimes called an ‘English mild,’ the Dark Mild is typically low in alcohol while still medium-bodied due to increased dextrin malts. Expect roasty nuttiness with slight toffee notes perfect for the colder months. This recipe is a ripe example of the difference specialty malts can make.
Thank you to Laurie Ann Gutierrez, co-host of the Brew’d Up podcast and member of the SoCal Cerveceros, for this extract recipe!
- 12oz Biscuit Malt (recommended: Dingemans)
- 8oz Chocolate Malt (recommended: Dingemans)
- 4oz Special B (recommended: Dingemans)
- 6lbs Golden Light dry malt extract (recommended: Briess)
- 1 oz East Kent Goldings
- 1 package WLP005 British Ale Yeast or Mangrove Jack’s M36 Liberty Bell Ale Yeast
- OPTIONAL ADDITIONS
- Irish Moss or Whirfloc and yeast nutrient @ 10 mins
Yield: 5 US gal
Original Gravity: 1.052
Final Gravity: 1.015
Add crushed grains to a steeping bag. Heat 2.5 gallons of water to 155 °F (68° C), add the steeping grains and let steep for 30 minutes. Discard bag, bring liquid to a boil. Remove from heat and add Malt Extract, stir until dissolved. Return to heat, heat to a boil. Once liquid is 212 °F (100 °C), add hops and boil wort for 60 minutes. Remove from heat and chill wort in an ice bath, attempt to bring it under 100 °F (37 °C) in under 30 minutes. Add 2 gallons of cold water to a sanitized fermentor, transfer cooled wort on top of cold water, leaving behind trub. Top with cold water to bring the full volume to 5 gallons. Attempt to aerate the wort, seal the fermentor and swirl/swish the wort. Pitch (add ;) your yeast when your wort is under 80 °F (26° C), add sanitized airlock and ferment for 14 days at 68 °F (20° C).
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