Big Brew 2009

English Dark Mild – All Grain Recipe¹

For a 5 gallon (19 L) yield

O.G.: 1.037

F.G.: 1.012

IBU: 15

 Fermentables

5.25 lb (2.4 kg) 2-Row English Pale Malt

11 oz (312 g) English Crystal 55^o L

6 oz (170 g) Crystal 120^o L

3 oz (85 g) British Chocolate Malt

3 oz (85 g) Brown Malt (if unavailable, substitute Biscuit Malt or Amber Malt)

 Hops

0.75 oz (21 g) East Kent Golding, 5.8% Alpha Acid, for 60 minutes (If E.K. Golding is unavailable, substitute Fuggle, or Willamette hops for 15 IBU.)

 ¾ tsp (3 gm) Irish moss, for 15 minutes

 Yeast

1 package of either Wyeast 1968 London ESB Ale Yeast or White Labs WLP002 English Ale Yeast; or make a yeast starter

 Directions for All-Grain Recipe

Mash grains at 156^o F (69^o C) and hold for 60 minutes. Sparge with 170^o F (76^o C) water. Collect enough runoff to end up with 5 gallons after a 60-minute boil (approximately 6.45 gallons, or 24.4 L). Bring to a boil and add the bittering hops. Boil for 45 minutes before adding the Irish moss. Boil 15 minutes. After the 60-minute boil, chill to 67-70^o F (19-21^o C), transfer to a fermenter, pitch the yeast and aerate well.  Ferment at 67^o F (19^o C) for a total of one week.  Rack to secondary and age for a week.  Rack to keg, or add bottling sugar and bottle.

 Carbonation

Force carbonate at approximately 1.75.to 2.0 volumes of CO₂. 

—OR—

Bottle condition using 2.5 to 3 oz by weight (70 to 85 g) corn sugar

 After the beer is carbonated, store for 2 or 3 weeks at the ideal serving temperature of 50-54 ^o F (10-12 ^o C) before serving.

¹ The all-grain recipes assume 75% efficiency unless otherwise stated.  Adjust the grain bill to match your system.