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	8010
winter ale	5 gal	5.98%	30.21	1.061	1.015		extract	4632
Sarah Hughes Dark Ruby	23 L	5.91%	31.22	1.057	1.012		BIAB	4472
English Mild	5.75 gal	3.63%	21.74	1.038	1.010		All Grain	4085
Golden Ale (James Squires clone)	35 L	3.72%	37.47	1.041	1.012		BIAB	3899
American Brown Ale	5.5 gal	4.46%	57.48	1.046	1.012		extract	3898
UK Red Ale	8 L	4.31%	22.44	1.040	1.007		BIAB	3880
English Brown Mild	11 gal	3.41%	21.74	1.038	1.012		All Grain	3672
Bakke Brygg Mild 25 L	25 L	3.52%	25.19	1.038	1.012		All Grain	2854
Nut Brown Ale - PDJ House Special	5.5 gal	4.75%	25.87	1.051	1.014		All Grain	2835

Newest Mild (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
English Mild collab	108 gal	3.24%	28.78	1.038	1.013		All Grain	11
Smith and Mills classic brown	5.5 gal	5.09%	0	1.052	1.013		All Grain	17
Australian Dark Ale	20.8 L	6.03%	24.99	1.057	1.011		All Grain	33
English cookie ale	13 gal	6.58%	0	1.072	1.022		All Grain	23
Imperial Brown ale Parkveien	45 L	5.95%	21.97	1.060	1.015		All Grain	35
Pecan Brown Ale	10 gal	5.55%	26.65	1.061	1.019		extract	40
cocoa pop brown	450 L	4.65%	0	1.047	1.011		All Grain	42
English Mild	1 gal	3.49%	11.08	1.035	1.008		BIAB	51
Cheerio English Brown	5.5 gal	6.06%	29.36	1.062	1.016		BIAB	69
Clone Tommyknocker Imperial Nut Brown Ale	5 gal	9.29%	59.85	1.087	1.017		All Grain	65

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	270	United Kingdom	Grain	base malt	3.75°L	38	71%	6% - 100%
American - Chocolate	144	American	Grain	roasted malt	350°L	29	4%	0% - 25%
United Kingdom - Chocolate	112	United Kingdom	Grain	roasted malt	425°L	34	4%	1% - 20%
Caramel / Crystal 60L	109		Grain	crystal malt	60°L	34	8%	1% - 29%
American - Caramel / Crystal 120L	80	American	Grain	crystal malt	120°L	33	5%	1% - 14%
US - Pale 2-Row	78	US	Grain	base malt	1.8°L	37	68%	12% - 100%
Flaked Oats	71		Adjunct	raw	2.2°L	33	7%	2% - 24%
United Kingdom - Crystal 60L	67	United Kingdom	Grain	crystal malt	60°L	34	10%	0% - 48%
United Kingdom - Pale Chocolate	64	United Kingdom	Grain	roasted malt	207°L	33	4%	0% - 20%
American - Victory	52	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	228	5	47%	2% - 100%
Fuggles	216	4.5	48%	7% - 100%
Willamette	83	4.5	48%	14% - 100%
Cascade	46	7	39%	8% - 100%
Northern Brewer	39	7.8	46%	10% - 100%
Challenger	33	8.5	44%	17% - 100%
Magnum	32	15	47%	9% - 100%
Kent Goldings	29	5	50%	10% - 100%
Goldings	26	4.5	48%	11% - 100%
Amarillo	23	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	28	American	Grain	roasted malt	350°L	29	25%	4% - 50%
Caramel / Crystal 60L	21		Grain	crystal malt	60°L	34	48%	24% - 76%
Belgian - Biscuit	11	Belgian	Grain	roasted malt	23°L	35	27%	14% - 44%
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%
United Kingdom - Chocolate	10	United Kingdom	Grain	roasted malt	425°L	34	21%	8% - 33%
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%
American - Roasted Barley	5	American	Grain	roasted malt	300°L	33	14%	6% - 36%

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	155	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	56	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	48	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	45	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	38	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	19	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Wyeast - London Ale 1028	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	16	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	67	Fining	Boil	78%	0% - 100%
Gypsum	56	Water Agt	Mash	22%	0% - 100%
Calcium Chloride (dihydrate)	40	Water Agt	Mash	19%	0% - 100%
Whirlfloc	33	Fining	Boil	67%	0% - 100%
Epsom Salt	26	Water Agt	Mash	9%	0% - 60%
Lactic acid	19	Water Agt	Mash	70%	0% - 100%
Baking Soda	15	Water Agt	Mash	16%	0% - 100%
Table Salt	12	Water Agt	Mash	17%	0% - 66%
Yeast Nutrient	11	Other	Boil	46%	0% - 100%
Chalk	9	Water Agt	Mash	5%	0% - 20%

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