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Agatha Feltus uses “nanomashing” to learn about the character of various speciality malts as she researches a recipe. The following mild ale recipe takes the knowledge gained from Feltus’ malt experiments to create a flavor profile true to the classic mild character.
Check out Feltus’ article on Zymurgy Online to learn more about her nanomashing techinique.
Mild Ale #3 | Mild
- 6.75 lb (3.06 kg) Maris Otter pale malt
- 9.0 oz (255 g) 60° L British crystal malt
- 9.0 oz (255 g) 120° L British crystal malt
- 4.0 oz (113 g) British chocolate malt
- 1.25 oz (35 g) debittered black malt
- 1.0 oz (28 g) UK Fuggle hops, 4.5% a.a. (60 min)
- White Labs WLP002 or WLP023
- Original Gravity: 1.035
- ABV: 3.3%
- IBU: 16
- SRM: 17
Mash the grains at 152° F (67° C) for 60 minutes. You make have to adjust the pH depending on your water to compensate for the high percentage of crystal and roasted malts. Collect enough sparge volume to allow for a 60- minute boil, adding the hops at the start. Ferment at 62° F (17° C) for about two weeks, or until fermentation is complete. [Ed. note: Warm up slightly if fermentation is sluggish or delayed.] Package to obtain about 2.5 volumes of CO2.
Substitute 4.7 lb (2.1 kg) liquid Maris Otter extract for the Maris Otter malt. Steep remaining grains per the recipe, add the extract, bring to a boil, and follow the recipe as indicated.