Wild Mild

Here is a not so traditional recipe for an English Mild, it has some unusual elements to the grist and hop schedule hence the name but it produces a rich dark and malty brew which drinks really well and was delicious served from a pressure barrel.

Batch size: 19 Litres
Brewhouse efficiency: 78%
OG: 1.037
FG: 1.009
IBUs: 24
EBC: 31.5
ABV: 3.6%


2 kg Pale Malt
0.35 kg Crystal 120L
0.2 kg Biscuit Malt
0.16 kg Oats Flaked
0.1 kg Amber Malt
0.07 kg Chocolate Rye
0.08 kg Brown Sugar (added to boil)


14g Challenger FWH at 60 minutes
26g EKG at 20 minutes
18g Challenger at 0 minutes
18g Simcoe at 0 minutes


I used the Somerset Yeast from Brewlabs but any medium attenuation English Ale yeast can be used

Mash at 68c

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