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Beer Style: Mild  (11A)
Recipe Type: all-grain
Yield: 10 US gallons



I made this recently. It came out very nicely. It's a nice recipe because you can make 10 gallons on the stove top. Patterned after Darryl Richman's Mild from the Cat's Meow.


  • 6 lbs Belgian (DWC) Pale Malt
  • 5 lbs Belgian (DWC) Aromatic Malt
  • 1 lb English (M&F?) 50L crystal
  • 1 lb light brown sugar
  • 0.25 lb Malted wheat
  • (0.25 lb Flaked Barley -- oops forgot to add it!)
  • 0.1 lb Chocolate malt
  • 1 ounce Northern Brewer pellets @ 9% (60 min)
  • 0.5 oz Fuggles plug @ 4.3% (30 min)
  • 0.5 oz Fuggles plug at end of boil
  • The yeast was one of:

Click to Print Recipe


Mash-in at 50C for a 15 minute protein rest (1.5 gallons water @ 66C) Raise to 68C with 1.75 gallons of boiling water, hold for 60 mins. Mash-out by bringing 1 gallon of liquid to a boil and returning to mash (70C, not high enough). Sparge with 6 gallons of water at 80C. (Collected about 7 gallons).

Boil 60 minutes. CF chilled to 20C for pitching.

Mix with 5 gallons of pre-boiled, cooled & aerated water.

Fermented in an open bucket for 2 days, then "dropped" (racked) into carboys. For one, I siphoned with normal care to avoid aeration. For the other, I deliberately let the beer fall from the neck of the carboy to the bottom to get some aeration. The second batch (with aeration) had a "rounder", more pleasant (IMHO) flavor, with a nice hint of butterscotch (diacetyl).