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%

MALT/GRAIN BILL

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)

HOPS & ADDITIONS SCHEDULE

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

YEAST

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

Mash at 68c