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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 5963
winter ale
5 gal 5.98% 30.21 1.061 1.015
extract 3723
Sarah Hughes Dark Ruby
23 L 5.91% 31.22 1.057 1.012
BIAB 3546
English Mild
5.75 gal 3.63% 21.74 1.038 1.010
All Grain 3235
American Brown Ale
5.5 gal 4.46% 57.48 1.046 1.012
extract 3126
English Brown Mild
11 gal 3.41% 21.74 1.038 1.012
All Grain 2941
Bakke Brygg Mild 25 L
25 L 3.52% 25.19 1.038 1.012
All Grain 2191
Nut Brown Ale - PDJ House Special
5.5 gal 4.75% 25.87 1.051 1.014
All Grain 2155
steve n' paul mild
10 gal 3.73% 23.08 1.038 1.009
All Grain 2011
Golden Ale (James Squires clone)
35 L 3.72% 37.47 1.041 1.012
BIAB 1757

Newest Mild (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Renegade Mnt Brown
6 gal 4.68% 20.09 1.046 1.010
All Grain 8
Khaki & Green ANZAC Biscuit Beer
20.8 L 5.94% 20.7 1.068 1.022
extract 9
British Mild
17.5 gal 4.32% 24.27 1.044 1.011
All Grain 7
Nutty Goose Brown Ale
15 gal 4.89% 18.14 1.049 1.012
All Grain 58
Bookbinder Clone
48 L 3.18% 7.07 1.032 1.008
All Grain 21
Brown Ale
27 L 5.52% 13.85 1.051 1.009
All Grain 56
Ansells Mild - from memory
23 L 3.2% 19.29 1.038 1.013
All Grain 26
Pale Mild Split Batch
6.5 gal 3.4% 22.27 1.032 1.006
BIAB 16
Awesome Recipe
5.5 gal 5.04% 0 1.051 1.013
extract 102
Marie's Brown Ale
20.8 L 5.02% 39.31 1.055 1.017
BIAB 53

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 236 United Kingdom Grain base malt 3.75°L
38 70% 6% - 100%
American - Chocolate 121 American Grain roasted malt 350°L
29 4% 0% - 11%
United Kingdom - Chocolate 104 United Kingdom Grain roasted malt 425°L
34 4% 1% - 20%
Caramel / Crystal 60L 90 Grain crystal malt 60°L
34 8% 2% - 29%
US - Pale 2-Row 76 US Grain base malt 1.8°L
37 68% 12% - 100%
American - Caramel / Crystal 120L 66 American Grain crystal malt 120°L
33 5% 1% - 14%
United Kingdom - Crystal 60L 61 United Kingdom Grain crystal malt 60°L
34 10% 2% - 48%
Flaked Oats 60 Adjunct raw 2.2°L
33 7% 2% - 24%
United Kingdom - Pale Chocolate 59 United Kingdom Grain roasted malt 207°L
33 4% 1% - 20%
American - Victory 47 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
Fuggles 188 4.5 48% 7% - 100%
East Kent Goldings 181 5 48% 2% - 100%
Willamette 69 4.5 49% 14% - 100%
Cascade 39 7 38% 8% - 100%
Challenger 30 8.5 45% 17% - 100%
Magnum 29 15 45% 9% - 100%
Northern Brewer 29 7.8 42% 10% - 100%
Kent Goldings 23 5 52% 20% - 100%
Amarillo 22 8.6 33% 9% - 100%
Goldings 22 4.5 48% 11% - 100%

Steeping Grains Used In Mild (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 26 American Grain roasted malt 350°L
29 25% 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) 7 American Grain crystal malt 1.8°L
33 46% 18% - 75%
United Kingdom - Pale Chocolate 6 United Kingdom Grain roasted malt 207°L
33 25% 20% - 40%
Belgian - Special B 6 Belgian Grain roasted 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-04 125 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 50 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 44 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 37 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London ESB Ale 1968 35 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - London Ale III 1318 31 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
Wyeast - British Ale 1098 11 Wyeast Ale 0.1 Med-High 74% 64°F 72°F

Other Ingredients Used In Mild (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 56 Other Boil 83% 0% - 100%
Gypsum 41 Water Agt Boil 22% 0% - 100%
Whirlfloc 26 Water Agt Mash 71% 0% - 100%
Calcium Chloride (dihydrate) 26 Water Agt Mash 20% 0% - 100%
Epsom Salt 18 Water Agt Mash 7% 0% - 40%
Lactic acid 14 Water Agt Mash 66% 0% - 99%
Table Salt 12 Water Agt Mash 15% 0% - 66%
Baking Soda 11 Water Agt Mash 17% 0% - 100%
Slaked Lime 6 Water Agt Mash 2% 0% - 8%
Chalk 5 Water Agt Mash 8% 0% - 20%

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