I found this post on Reddit where a user had posted their dark mild recipe, and it was just chock full of suggestions and recipe tweaks. I spent a bit of time parsing through all the comments, and the recipe below is what I came out with. It’s pretty straight forward and easy, and the end product is flavorful, with decent mouthfeel, and absolutely sessionable.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
60 min |
16.4 IBUs |
21.1732392 |
1.038 |
1.010 |
3.7 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
7.466 lbs |
84.99 |
| Caramel/Crystal Malt - 60L |
5.86 oz |
4.17 |
| Caramel/Crystal Malt -120L |
5.86 oz |
4.17 |
| Chocolate Malt |
4.69 oz |
3.34 |
| Black (Patent) Malt |
2.34 oz |
1.67 |
| Chocolate Wheat Malt |
2.34 oz |
1.67 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
1.18 oz |
60 min |
Boil |
Pellet |
4.3 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride |
3.99 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
2.24 g |
60 min |
Mash |
Water Agent |
| Baking Soda |
2.00 g |
60 min |
Mash |
Water Agent |
| Salt |
0.25 g |
60 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
0.08 g |
60 min |
Mash |
Water Agent |
| Whirlfloc Tablet |
0.50 Items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Nottingham (-) |
Danstar |
75% |
57°F - 70°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
154°F |
75 min |
| Mash Out |
168°F |
10 min |
Notes
I parsed through this post on reddit and pulled out this recipe.
https://www.reddit.com/r/Homebrewing/comments/9v6nxp/i_brewed_an_english_dark_mild_and_you_should_too/
Ferment at 66 for 3 days, then 68 to finish
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