Looking for an English style ale with lots of flavour but without all the alcohol? Try this English Mild. It keeps the flavour but lowers the alcohol to 3.2% (nearly half of our Extra Special Bitter), making it a beer that can be enjoyed all day. Lightly hopped, refreshing, and flavourful.
Until the 1960s Mild was the most popular beer style in England but shortly after experienced a sharp decline and was in danger of completely disappearing. In recent years the explosion of microbreweries has led to a modest renaissance and an increasing number of Milds (sometimes labelled "Dark") are now being brewed across the world.
To help with this revival, the Campaign for Real Ale has designated May as 'Mild Month'. In the United States, a group of beer bloggers organised the first yearly American Mild Month which started in May 2015 with forty-five participating breweries across the country, including some that have used our Electric Brewery setup.
Crooked Run Brewing of Lessburg VA participates in American Mild Month
We use our favourite English yeast here which helps bring out fruity/malty flavours. It's available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast. This yeast does not attenuate very well which is perfect for our needs as it helps keep the beer from being overly dry or thin. A reasonably high amount of speciality malts (nearly 15%) are used that add unfermentables which also give the beer extra body.
Serve this beer with fairly low carbonation (the lower the better in my humble opinion, or even better, as a cask ale). If you have the means to serve it through a beer engine with no extra carbonation at all other than residuals left over from fermentation, do it! I think you'll really enjoy the difference. Another option that I use is serving the beer on a stout faucet pushed by 30/70 CO2/Nitrogen blend to get a nice creamy head and close to flat beer. One cheap and inexpensive way to (sort of) mimic this is to use a syringe. Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the C02 out of solution leaving a nearly flat beer with a creamy head. Not quite the same texture, but it gets you part ways there. I tried this for years before I finally added real CO2/Nitrogen serving setup. Over carbonation destroys a lot of the subtleties of this beer. Don't over carbonate!
Brew up a batch and let us know how you like it!
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Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=51, S04=103
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:S04 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.25 qt/lb mash thickness. Single infusion mash at 154F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
This yeast drops brilliantly clear without need of any clarifiers.
See above for recommendations on carbonation/packaging.
Joined: 06 Oct 2013 Posts: 182 Location: Beckenham, Kent, UK
Working on: IPA
Link Posted: Mon Mar 28, 2016 11:34 pm Post subject:
Great recipe, and it's came at the right time as I am about to brew a mild. I just have one small comment to make - here in the UK we would generally have a 1:1 Cl to SO4 ratio in the brewing water when brewing a mild. A matter of taste I guess as our milds would hardly have any bitterness accentuation.
Last edited by chastuck on Mon Apr 25, 2016 8:05 pm; edited 1 time in total
Joined: 12 Dec 2010 Posts: 9933 Location: Ottawa, Canada
Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter
Working on: Weizen
Link Posted: Tue Mar 29, 2016 12:26 am Post subject:
Thanks for the comment chastuck! I did go back and forth with the Cl:S04 ratio but eventually went with 1:2 as in the recipe to make the hops just a bit more 'bright' or 'sharp' if that's the word. The difference is very subtle, especially given that EKG hops are not anywhere near as aggressive as American ones. A matter of taste you like said!
Joined: 09 Sep 2017 Posts: 1 Location: Edmonton, AB
Link Posted: Tue Sep 12, 2017 11:34 pm Post subject:
I have brewed two 10 gallon batches of this mild and it is excellent! If you are after a easy drinking English flavour I would look no further.
My two cents on water profiles. I have done one batch with a balanced profile and one batch with a hoppy 1:2 ratio of Cl:SO4. I used Thames Valley yeast in both, my personal favourite English yeast strain. This is a yeast which emphasizes the malt character in a beer. When I did the balanced water profile the nuttiness of the Maris Otter was very forward and I almost thought it needed to be more bitter. I am drinking the 1:2 ratio of Cl:SO4 and now the Maris Otter is not as apparent. Note both beers were served on beer gas, low carbonation.
My recommendation would be to tend towards a "slightly hoppy" water profile of about 3:4 Ca:SO4 to enjoy that Maris Otter flavour without going over the top with it.
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