Better Brew Something Sharpish

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By Ken Bazley

Recipe is part of Recipe Index

BJCP 2021 Style - 13A Dark Mild

I wanted to brew a quick-drinking dark mild and I knew that Mark Sanderson brewed one he’d had success with in competitions so I asked for the recipe. Like we do, I tweaked it to my preferences and the rest is history. I think it is perhaps slightly too roasty and could do with a touch more sweetness, so that is what I’ll aim to do next time I brew it.


Heart of England Homebrew Competition 2022 (Dudley Town Hall, West Midlands)

3rd - European Brown and Ambers


  • IBU 23
  • ABV 3.4%
  • OG 1.037
  • FG 1.016
  • EBC 64
  • 10 litres into fermenter.



SES water acidified to mash pH 5.4. SES happens to be almost the perfect water for brewing a mild so I didn’t adjust any of the salt ion profiles. Lactic acid 2ml into the sparge water – that’s all.


  • Crisp Maris Otter, 5.9 EBC, 1900g, 80%
  • Crystal malt, 150 EBC, 150g, 6.3%
  • Bestmalz Special X , 320 EBC, 150g, 6.3%
  • Simpsons Chocolate malt, 1184 EBC, 85g 3.6%
  • Weyermann Melanoidin, 70 EBC, 40g, 1.7%
  • Low colour chocolate malt, 525 EBC, 30g, 1.3%
  • Black malt, 1300 EBC, 8g, 0.3%


  • Croydon Fusion homegrown, 5% AA, 6g first wort
  • Croydon Fusion homegrown, 5% AA, 15g, 15mins

If you wish to recreate the aroma and flavour of the unique Croydon Fusion blend try a 50/50 mix of UK Cascade and Kent Goldings.


  • Windsor – 1/3 packet



  • 68-69C for 60mins


  • 60 minute boil


  • I pitch yeast and let it go. Kept in under-stair cupboard at ambient temperature of 21C.