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

PILOT

(g)

518

Contribution%

30

Alpha Acid%

8.5

Addition

Start of boil

PHOENIX

(g)

419

Contribution%

30

Alpha Acid%

10.5

Addition

Middle

GODIVA

(g)

391

Contribution%

20

Alpha Acid%

7.5

Addition

Flame out

FIRST GOLD

(g)

391

Contribution%

20

Alpha Acid%

7.5

Addition

Flame out

CARL'S TOP TIP

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

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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