Crisp Dark Mild

Toasted, nutty and full
ABV 4%
IBU 18
OG 1040 SG

Five different malts make up the grist for this delicious Dark Mild beer recipe, expect lightly roasted coffee aromas and dark chocolate balanced with a pleasant sweetness and subtle hopping.

BASICS

BATCH SIZE (LITRES):	1630
BATCH SIZE (UK BARRELS):	10
ORIGINAL GRAVITY:	1040 SG
FINAL GRAVITY:	1009 SG
IBUs:	18
COLOUR (EBC/SRM):	32 / 16
BREWHOUSE EFFICIENCY:	85%

METHODS / TIMINGS

TEMPERATURES
MASH TEMP:	65°C / 149°F
COLLECTION TEMP:	18°C / 64°F
FERMENTATION TEMP:	23°C / 73°F
MASH LIQUOR VOL (LITRES):	697
LIQUOR / MASH RATIO:	2.7 : 1
TIMINGS
MASH:	60 mins
BOIL:	60 mins

INGREDIENTS

MALTS	(kg)	%
BEST ALE	212	83
CRYSTAL 240	11	4
AMBER	6	2
LOW COL CHOCOLATE	20	7
WHEAT	10	4

YEAST
NOTTINGHAM ALE

HOPS	(g)	Contribution%	Alpha Acid%	Addition
PILOT	518	30	8.5	Start of boil
PHOENIX	419	30	10.5	Middle
GODIVA	391	20	7.5	Flame out
FIRST GOLD	391	20	7.5	Flame out

HOPS

(g)

518

Contribution%

Alpha Acid%

8.5

Addition

Start of boil

(g)

419

Contribution%

Alpha Acid%

10.5

Addition

Middle

(g)

391

Contribution%

Alpha Acid%

7.5

Addition

Flame out

(g)

391

Contribution%

Alpha Acid%

7.5

Addition

Flame out

Mike'S TOP TIP

60g/hl of a nice spicy T90 dry hop will put a nice twist on the aroma of this malty beer.

DOWNLOAD RECIPE

Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Medium Crystal 240

With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.

Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.

Find out more here.

Amber Malt

This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and flavour of the roasted malt.

Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.

Find out more here.

Low Colour Chocolate Malt

Another step up in colour into the chocolate range, so called because of the flavour it produces in the final beer, not due to the presence of actual chocolate.

Low Colour Chocolate Malt imparts a delicate chocolate aroma and taste much like a mellow cold brew coffee. This malt type lacks the astringency of the more darkly roasted malts.

Find out more here.

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