DIY Dark Mild Ale

Chalk in mash, all other salts in brewing water.

Start fermentation at 67F x 3 days then let free rise to 70F and hold until end of fermentation

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Recipe modified for my efficiency and equipment. West Yorkshire yeast instead of WLP002.

https://byo.com/recipe/british-dark-mild-ale/

Dark Mild Ale
(5 gallons/19 L, all-grain)
OG = 1.036 (8.9 °P) FG = 1.011 (2.8 °P)
IBU = 17 SRM = 22 ABV = 3.2%

Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar (3 °L)
5 oz. (142 g) crystal malt (60 °L)
5 oz. (142 g) crystal malt (120 °L)
4 oz. (113 g) black patent malt (525 °L)
4 oz. (113 g) pale chocolate malt (200 °L)
3.5 AAU East Kent Goldings hops (60 min.)(0.7 oz./20 g at 5% alpha acids)
White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale) or Fermentis Safale S-04 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.030 (7.6 °P).

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the bittering hops. During that time add the Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 6 grams of properly rehydrated dry yeast or 1 package of liquid yeast.

Ferment around 67 °F (19 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1 to 2 volumes depending on your packaging. Serve at 50 to 55 °F (10 to 13 °C).