English Brown Ale - Mild (BJCP 2008)

Top 10 Mild (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
english mild ale	5.5 gal	3.06%	16.37	1.032	1.008		All Grain	7371
winter ale	5 gal	5.98%	30.21	1.061	1.015		extract	4434
Sarah Hughes Dark Ruby	23 L	5.91%	31.22	1.057	1.012		BIAB	4272
English Mild	5.75 gal	3.63%	21.74	1.038	1.010		All Grain	3807
UK Red Ale	8 L	4.31%	22.44	1.040	1.007		BIAB	3719
American Brown Ale	5.5 gal	4.46%	57.48	1.046	1.012		extract	3705
English Brown Mild	11 gal	3.41%	21.74	1.038	1.012		All Grain	3410
mild	1.5 gal	4.06%	14.66	1.037	1.006		All Grain	3222
Golden Ale (James Squires clone)	35 L	3.72%	37.47	1.041	1.012		BIAB	3211
Bakke Brygg Mild 25 L	25 L	3.52%	25.19	1.038	1.012		All Grain	2665

Newest Mild (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Brigallow NEW	23 L	3.95%	3.2	1.038	1.008		extract	9
dark mild v2	15 gal	3.83%	23.53	1.038	1.009		All Grain	23
Black Brown	49 L	5.03%	15.02	1.055	1.017		All Grain	44
Simple red	6 gal	5.23%	33.89	1.060	1.020		All Grain	27
New Castle Clone	5 gal	4.66%	53.87	1.051	1.015		All Grain	39
Madura Brown Clone	6 gal	5.76%	23.86	1.060	1.017		All Grain	31
Honey Ale	20 L	4.04%	24.98	1.041	1.010		All Grain	38
New Castle	5 gal	5%	36.73	1.051	1.013		extract	50
Harvest English Brown	5 gal	4.31%	17.21	1.045	1.012		All Grain	55
Fisticuffs Pale Mild	5.5 gal	3.82%	40.98	1.040	1.011		All Grain	51

Fermentables Used In Mild (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	261	United Kingdom	Grain	base malt	3.75°L	38	71%	6% - 100%
American - Chocolate	138	American	Grain	roasted malt	350°L	29	4%	0% - 25%
United Kingdom - Chocolate	112	United Kingdom	Grain	roasted malt	425°L	34	4%	1% - 20%
Caramel / Crystal 60L	104		Grain	crystal malt	60°L	34	8%	1% - 29%
American - Caramel / Crystal 120L	78	American	Grain	crystal malt	120°L	33	5%	1% - 14%
US - Pale 2-Row	77	US	Grain	base malt	1.8°L	37	68%	12% - 100%
Flaked Oats	69		Adjunct	raw	2.2°L	33	7%	2% - 24%
United Kingdom - Crystal 60L	67	United Kingdom	Grain	crystal malt	60°L	34	10%	0% - 48%
United Kingdom - Pale Chocolate	62	United Kingdom	Grain	roasted malt	207°L	33	4%	0% - 20%
American - Victory	51	American	Grain	roasted malt	28°L	34	7%	1% - 32%

Hops Used In Mild (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	221	5	48%	2% - 100%
Fuggles	210	4.5	48%	7% - 100%
Willamette	81	4.5	48%	14% - 100%
Cascade	45	7	40%	8% - 100%
Northern Brewer	39	7.8	46%	10% - 100%
Challenger	32	8.5	45%	17% - 100%
Magnum	31	15	47%	9% - 100%
Kent Goldings	28	5	50%	10% - 100%
Goldings	26	4.5	48%	11% - 100%
Amarillo	23	8.6	33%	9% - 100%

Steeping Grains Used In Mild (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	27	American	Grain	roasted malt	350°L	29	24%	4% - 50%
Caramel / Crystal 60L	21		Grain	crystal malt	60°L	34	48%	24% - 76%
Belgian - Biscuit	11	Belgian	Grain	roasted malt	23°L	35	27%	14% - 44%
American - Caramel / Crystal 40L	10	American	Grain	crystal malt	40°L	34	30%	9% - 50%
United Kingdom - Black Patent	10	United Kingdom	Grain	roasted malt	525°L	27	11%	4% - 20%
United Kingdom - Chocolate	10	United Kingdom	Grain	roasted malt	425°L	34	21%	8% - 33%
American - Carapils (Dextrine Malt)	8	American	Grain	crystal malt	1.8°L	33	45%	18% - 75%
United Kingdom - Pale Chocolate	6	United Kingdom	Grain	roasted malt	207°L	33	25%	20% - 40%
Special B	6		Grain	crystal malt	115°L	34	24%	18% - 27%
American - Roasted Barley	5	American	Grain	roasted malt	300°L	33	14%	6% - 36%

Yeasts Used In Mild (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	146	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	56	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	47	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	44	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	38	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - London Ale III 1318	36	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - American Ale 1056	20	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - British Ale Yeast WLP005	19	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Wyeast - London Ale 1028	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	13	Lallemand	Ales	Medium	High	80%	50°F	72°F

Other Ingredients Used In Mild (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	65	Fining	Mash	80%	0% - 100%
Gypsum	54	Water Agt	Mash	23%	0% - 100%
Calcium Chloride (dihydrate)	37	Water Agt	Mash	21%	0% - 100%
Whirlfloc	32	Water Agt	Mash	66%	0% - 100%
Epsom Salt	25	Water Agt	Mash	9%	0% - 60%
Lactic acid	16	Water Agt	Mash	69%	0% - 99%
Baking Soda	14	Water Agt	Mash	18%	0% - 100%
Table Salt	12	Water Agt	Mash	17%	0% - 66%
Yeast Nutrient	9	Other	Mash	51%	0% - 100%
Slaked Lime	8	Water Agt	Mash	3%	0% - 10%

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