Mild Ale

Mild Ale

Final Volume                         23 litres

Original Gravity                     1.033 

Pale Malt                           3000 gm
Crystal Malt                        450 gm
Flaked Maize                       300 gm
Black Malt                             75 gm

Fuggles Hops                        60 gm
Challenger Hops                   19 gm
Goldings Hops                      15 gm

Mash Water                          9 litres
Dry Lager Yeast                    1 packet
--OR--  Liquid Lager Yeast    1 vial


1) Heat the mash water to 73°C and stir in the malts and maize
2) Let rest for 90 minutes, checking the temperature remains at or close to 63°C
3) Heat about 20 litres of water to 75-80°C for sparging
4) Sparge until you collect about 23-25 litres of wort
5) Bring to a boil and add the Fuggles and Challenger hops
6) After 105 minutes of boiling, add the allotment of Goldings hops and boil for another 15
minutes
7) After 120 minutes of boiling, turn off the heat and strain off the clear wort into your primary
fermenter. Top up if necessary with boiled water. Cover the primary fermenter and let the wort
cool
8) If you were not able to make a yeast starter the night before, set aside about 2 litres of the wort and quickly chill. Add the yeast to the starter wort once it has reached 70°C. If you prefer not to make a yeast starter, simply follow the instructions that come with your yeast.
9) Once the wort has cooled to 70°C, take a hydrometer reading, then pitch the yeast, stirring
vigorously
10) After about 3-5 days (when the yeast head has fallen), transfer to the secondary fermenter and fit the air lock
11) After 7 to 10 days in the secondary fermenter transfer back to the primary fermenter and
bottle/keg
12) Sample after 7 days in the bottle/keg