English Mild Recipe
Taste: Caramel, Toffee, Chocolate
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Ingredients
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Malt Ingredients
Hops Ingredients
Yeast Ingredients
Water Ingredients
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, heat 5 liters of filtered water to approximately 166°F (74°C).
- 2
Add the Malts
Add the pale malt, crystal malt, and chocolate malt to the heated water. Stir gently to ensure all grains are wet.
- 3
Mash Rest
Allow the mash to rest for 60 minutes at around 152°F (67°C), stirring occasionally.
- 4
Lauter
After the mash rest, drain the liquid (wort) from the grains into a kettle. Sparge with additional hot water to collect around 6 liters of wort.
Boiling
- 5
Boil the Wort
Bring the collected wort to a boil over medium-high heat.
- 6
Add Hops
Once boiling, add the East Kent Goldings hops. Boil for 60 minutes.
Cooling and Fermentation
- 7
Cool the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 8
Transfer to Fermentation Vessel
Transfer the cooled wort to a sanitized fermentation vessel.
- 9
Pitch Yeast
Sprinkle the English ale yeast over the surface of the wort in the fermentation vessel.
- 10
Ferment
Seal the fermentation vessel with an airlock and allow it to ferment at a stable temperature of around 68°F (20°C) for about 1-2 weeks.
Bottling
- 11
Prepare for Bottling
After fermentation is complete, prepare your bottles and caps. Sanitize them thoroughly.
- 12
Bottle the Beer
Using a siphon, transfer the beer into the bottles, leaving about an inch of space at the top.
- 13
Cap the Bottles
Cap each bottle securely and store them in a cool, dark place.
- 14
Carbonation
Allow the bottles to carbonate for about 2 weeks at room temperature.