Brewer's Friend


Mild (BCS)

113 calories 12.2 g 330 ml
Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 30 min
Batch Size: 9.3 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 113 calories (Per 330ml)
Carbs: 12.2 g (Per 330ml)
Created Sunday January 22nd 2017
Amount Fermentable Cost PPG °L Bill %
1.57 kg United Kingdom - Maris Otter Pale1.57 kg Maris Otter Pale 38 3.75 84.5%
0.13 kg American - Caramel / Crystal 60L0.13 kg Caramel / Crystal 60L 34 60 7%
83.70 g American - Caramel / Crystal 120L83.7 g Caramel / Crystal 120L 33 120 4.5%
46.50 g United Kingdom - Pale Chocolate46.5 g Pale Chocolate 33 207 2.5%
27.90 g United Kingdom - Black Patent27.9 g Black Patent 27 525 1.5%
1,858.10 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Kent Goldings14 g Kent Goldings Hops Pellet 5 Boil 30 min 16.86 100%
14 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
-- 68 °C --
Fermentis - Safale - English Ale Yeast S-04
1 Each
Attenuation (avg):
Optimum Temp:
12 - 25 °C
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume (equipment estimates 3.96 g | 15.8 qt) 3.37 13.5  
Grain absorption losses -0.49 -2  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 3.23 g | 12.9 qt) 2.64 10.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.46 9.8  
Volume into fermentor 2.46 9.8  
Total: 3.37 13.5
Equipment Profile Used: System Default

Mild is a style on the brink of extinction in England, but its popularity is slowly growing with a subset of amateur brewers who desire a beer with lots of rich flavors and a low level of alcohol. The majority of the flavor and aroma in mild comes from the yeast and the malts. Mild has very little in the way of hop flavor or aroma, and hop bitterness should be just enough to balance the bulk of the malt sweetness. It is most often dark in color, from copper to very dark brown, but there are pale versions, too. The pale version focuses on the biscuity, toasty malt notes, while darker milds may have caramel, chocolate, coffee, licorice, raisin, and other flavors. I have even come across a mild in England with a firm tobacco note, which was actually a pleasant part of the overall beer. There is such a huge range of flavors in mild that it allows for a great deal of creativity. Being a low-gravity, low-alcohol beer, brewing a great example requires enough dextrins and other residual sugars to keep it from seeming thin. Using a relatively high percentage of specialty malts and a good base of English pale ale malt helps create a nice, broad malt backbone and plenty of malt character. Keep the hops simple, with just a bittering addition. Ferment with an English yeast that provides character but attenuates lower to help keep the beer from seeming thin. Also, serve it warmer and with restrained carbonation. The warmer serving temperature allows the character to come out, and the restrained carbonation prevents that harsh biting feel when a low-gravity beer has
too much carbon dioxide.

Use 5 grams of properly rehydrated dry yeast, 1 liquid yeast package, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55° F (11 to 13° C).

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-07 10:19 UTC