English Brown Ale - Mild (BJCP 2008)
Top 10 Mild (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
english mild ale |
5.5 gal | 3.06% | 16.37 | 1.032 | 1.008 | All Grain | 6977 | |
winter ale |
5 gal | 5.98% | 30.21 | 1.061 | 1.015 | extract | 4241 | |
Sarah Hughes Dark Ruby |
23 L | 5.91% | 31.22 | 1.057 | 1.012 | BIAB | 4118 | |
English Mild |
5.75 gal | 3.63% | 21.74 | 1.038 | 1.010 | All Grain | 3640 | |
UK Red Ale |
8 L | 4.31% | 22.44 | 1.040 | 1.007 | BIAB | 3568 | |
American Brown Ale |
5.5 gal | 4.46% | 57.48 | 1.046 | 1.012 | extract | 3469 | |
English Brown Mild |
11 gal | 3.41% | 21.74 | 1.038 | 1.012 | All Grain | 3181 | |
Golden Ale (James Squires clone) |
35 L | 3.72% | 37.47 | 1.041 | 1.012 | BIAB | 2677 | |
Bakke Brygg Mild 25 L |
25 L | 3.52% | 25.19 | 1.038 | 1.012 | All Grain | 2515 | |
Nut Brown Ale - PDJ House Special |
5.5 gal | 4.75% | 25.87 | 1.051 | 1.014 | All Grain | 2378 |
Newest Mild (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
London Pride(ish) |
21 L | 5.14% | 47.68 | 1.048 | 1.009 | All Grain | 16 | |
Marshmallow Mild |
5.5 gal | 3.65% | 16.37 | 1.036 | 1.009 | extract | 12 | |
A Tiny Piece of Burnt Toast 2.0 |
6 gal | 2.95% | 26.8 | 1.042 | 1.020 | All Grain | 26 | |
Nut Brown Ale |
5.5 gal | 5.13% | 22.44 | 1.053 | 1.014 | Partial Mash | 14 | |
Teeny Tiny Teddy |
6 gal | 1.66% | 24 | 1.036 | 1.023 | All Grain | 77 | |
Pete's Wicked Ale Clone |
5.5 gal | 4.51% | 38.62 | 1.051 | 1.017 | All Grain | 64 | |
Actual Group 4 Beer 3 - Honey Nut Brown Ale |
2.25 gal | 5.8% | 18.29 | 1.057 | 1.013 | BIAB | 92 | |
Brown ale |
5.5 gal | 5.07% | 20.28 | 1.053 | 1.014 | BIAB | 53 | |
Brown Ale |
15 gal | 5.63% | 39.32 | 1.056 | 1.013 | All Grain | 63 | |
Fremont Brown Ale |
5.5 gal | 4.75% | 26.59 | 1.049 | 1.013 | All Grain | 80 |
Fermentables Used In Mild (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 256 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 71% | 6% - 100% |
American - Chocolate | 128 | American | Grain | roasted malt |
350°L
|
29 | 4% | 0% - 11% |
United Kingdom - Chocolate | 109 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 4% | 1% - 20% |
Caramel / Crystal 60L | 100 | Grain | crystal malt |
60°L
|
34 | 8% | 1% - 29% | |
American - Caramel / Crystal 120L | 76 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 14% |
US - Pale 2-Row | 75 | US | Grain | base malt |
1.8°L
|
37 | 68% | 12% - 100% |
Flaked Oats | 67 | Adjunct | raw |
2.2°L
|
33 | 7% | 2% - 24% | |
United Kingdom - Crystal 60L | 62 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 11% | 2% - 48% |
United Kingdom - Pale Chocolate | 60 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 4% | 1% - 20% |
American - Victory | 49 | American | Grain | roasted malt |
28°L
|
34 | 8% | 1% - 32% |
Hops Used In Mild (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 208 | 5 | 48% | 2% - 100% |
Fuggles | 205 | 4.5 | 48% | 7% - 100% |
Willamette | 77 | 4.5 | 48% | 14% - 100% |
Cascade | 42 | 7 | 38% | 8% - 100% |
Northern Brewer | 32 | 7.8 | 44% | 10% - 100% |
Challenger | 32 | 8.5 | 45% | 17% - 100% |
Magnum | 29 | 15 | 45% | 9% - 100% |
Kent Goldings | 27 | 5 | 50% | 10% - 100% |
Goldings | 25 | 4.5 | 48% | 11% - 100% |
Amarillo | 24 | 8.6 | 33% | 9% - 100% |
Steeping Grains Used In Mild (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
American - Chocolate | 27 | American | Grain | roasted malt |
350°L
|
29 | 24% | 4% - 50% |
Caramel / Crystal 60L | 19 | Grain | crystal malt |
60°L
|
34 | 46% | 24% - 76% | |
United Kingdom - Chocolate | 10 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 21% | 8% - 33% |
American - Caramel / Crystal 40L | 10 | American | Grain | crystal malt |
40°L
|
34 | 30% | 9% - 50% |
United Kingdom - Black Patent | 10 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 11% | 4% - 20% |
Belgian - Biscuit | 10 | Belgian | Grain | roasted malt |
23°L
|
35 | 27% | 14% - 44% |
American - Carapils (Dextrine Malt) | 8 | American | Grain | crystal malt |
1.8°L
|
33 | 45% | 18% - 75% |
United Kingdom - Pale Chocolate | 6 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 25% | 20% - 40% |
Special B | 6 | Grain | crystal malt |
115°L
|
34 | 24% | 18% - 27% | |
United Kingdom - Dark Crystal 80L | 5 | United Kingdom | Grain | crystal malt |
80°L
|
33 | 33% | 22% - 50% |
Yeasts Used In Mild (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - English Ale Yeast S-04 | 139 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 52 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 45 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - English Ale Yeast WLP002 | 41 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - London ESB Ale 1968 | 37 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
Wyeast - London Ale III 1318 | 37 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Wyeast - American Ale 1056 | 20 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - British Ale Yeast WLP005 | 18 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
Wyeast - London Ale 1028 | 16 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 12 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Other Ingredients Used In Mild (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Irish Moss | 62 | Fining | Boil | 80% | 0% - 100% |
Gypsum | 50 | Water Agt | Mash | 22% | 0% - 100% |
Calcium Chloride (dihydrate) | 34 | Water Agt | Mash | 20% | 0% - 100% |
Whirlfloc | 28 | Fining | Boil | 70% | 0% - 100% |
Epsom Salt | 22 | Water Agt | Mash | 7% | 0% - 40% |
Lactic acid | 17 | Water Agt | Mash | 69% | 0% - 99% |
Baking Soda | 13 | Water Agt | Mash | 19% | 0% - 100% |
Table Salt | 11 | Water Agt | Mash | 16% | 0% - 66% |
Yeast Nutrient | 7 | Other | Mash | 37% | 0% - 97% |
Chalk | 6 | Water Agt | Mash | 6% | 0% - 20% |