James Wilson: Created page with "'''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. == Award..."

2023-04-19T16:06:25Z

Created page with "'''<big>By Ken Bazley</big>''' 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. == Award..."

New page

'''<big>By Ken Bazley</big>'''

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.

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

3rd - European Brown and Ambers

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

== Ingredients ==

=== Water ===
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.

=== Malt ===
* 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%

=== Hops ===
* 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.

=== Yeast ===
* Windsor – 1/3 packet

== Process ==
=== Mash ===
* 68-69C for 60mins

=== Boil ===
* 60 minute boil

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

[[Category:Recipes]]

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