English Brown Ale - Mild (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6828
winter ale
5 gal 5.98% 30.21 1.061 1.015
extract 4188
Sarah Hughes Dark Ruby
23 L 5.91% 31.22 1.057 1.012
BIAB 4073
English Mild
5.75 gal 3.63% 21.74 1.038 1.010
All Grain 3600
UK Red Ale
8 L 4.31% 22.44 1.040 1.007
BIAB 3523
American Brown Ale
5.5 gal 4.46% 57.48 1.046 1.012
extract 3433
English Brown Mild
11 gal 3.41% 21.74 1.038 1.012
All Grain 3141
Golden Ale (James Squires clone)
35 L 3.72% 37.47 1.041 1.012
BIAB 2588
Bakke Brygg Mild 25 L
25 L 3.52% 25.19 1.038 1.012
All Grain 2477
Nut Brown Ale - PDJ House Special
5.5 gal 4.75% 25.87 1.051 1.014
All Grain 2345

Newest Mild (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Crisp Mild
6 L 3.37% 17.75 1.033 1.008
BIAB 7
Pete's Wicked Ale Clone
5.5 gal 4.51% 38.62 1.051 1.017
All Grain 28
Actual Group 4 Beer 3 - Honey Nut Brown Ale
2.25 gal 5.8% 18.29 1.057 1.013
BIAB 55
Brown ale
5.5 gal 5.07% 20.28 1.053 1.014
BIAB 23
Brown Ale
15 gal 5.63% 39.32 1.056 1.013
All Grain 34
Fremont Brown Ale
5.5 gal 4.75% 26.59 1.049 1.013
All Grain 49
Jev Ale
33 gal 5.18% 21.65 1.054 1.015
All Grain 53
209 brownie
5 gal 5.64% 22.08 1.056 1.013
All Grain 52
Mahayana Chai Milk Stout
40 L 5.48% 29.53 1.064 1.022
All Grain 84
Mild Brown Ale
22 L 5.8% 22.83 1.059 1.015
All Grain 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 253 United Kingdom Grain base malt 3.75°L
38 70% 6% - 100%
American - Chocolate 127 American Grain roasted malt 350°L
29 4% 0% - 11%
United Kingdom - Chocolate 108 United Kingdom Grain roasted malt 425°L
34 4% 1% - 20%
Caramel / Crystal 60L 98 Grain crystal malt 60°L
34 8% 1% - 29%
US - Pale 2-Row 76 US Grain base malt 1.8°L
37 68% 12% - 100%
American - Caramel / Crystal 120L 75 American Grain crystal malt 120°L
33 5% 1% - 14%
Flaked Oats 67 Adjunct raw 2.2°L
33 7% 2% - 24%
United Kingdom - Crystal 60L 61 United Kingdom Grain crystal malt 60°L
34 11% 2% - 48%
United Kingdom - Pale Chocolate 59 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 204 5 48% 2% - 100%
Fuggles 201 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 31 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-04 138 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 36 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - London Ale III 1318 36 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
White Labs - California Ale Yeast WLP001 12 White Labs Ale High Medium 76.5% 68°F 73°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 61 Fining Boil 81% 0% - 100%
Gypsum 49 Water Agt Mash 22% 0% - 100%
Calcium Chloride (dihydrate) 32 Water Agt Mash 21% 0% - 100%
Whirlfloc 28 Fining Boil 70% 0% - 100%
Epsom Salt 22 Water Agt Mash 7% 0% - 40%
Lactic acid 17 Water Agt Mash 66% 0% - 99%
Baking Soda 12 Water Agt Mash 15% 0% - 100%
Table Salt 12 Water Agt Mash 15% 0% - 66%
Yeast Nutrient 7 Other Mash 37% 0% - 97%
Chalk 6 Water Agt Mash 6% 0% - 20%

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