Better Brew Something Sharpish
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.
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.