British Mild – Dark Intervention 4% abv

I have been brewing far to many beers using US hops so this is a start of series of beers that will be using the best UK hops i can get my hands on.

This was a 80L batch using a mash efficiency of 85% (although i got 87% on the brew day) and a mash temp of 67degC with a mash out of 74degC.

The grist and hop scheduled is shown below and you may notice the hopping is possibly a little to hop forward for the style as typically there would be one addition at the start of the boil. However i was aiming for a small amount of aroma from the EKG to complement the big flavors from the 6 malts that make up the grist!



Amt Name Type # %/IBU
10.70 kg Pale Malt (2 Row) low colour UK (4.0 EBC) Grain 1 75.1 %
1.14 kg Caramel/Crystal Malt – 60L (118.2 EBC) Grain 2 8.0 %
0.86 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 6.0 %
0.71 kg Munich Malt (17.7 EBC) Grain 4 5.0 %
0.57 kg Pale Chocolate Malt (450.0 EBC) Grain 5 4.0 %
0.26 kg Special B Malt (354.6 EBC) Grain 6 1.8 %
50.00 g Challenger [7.50 %] – Boil 90.0 min Hop 7 14.5 IBUs
50.00 g Challenger [7.50 %] – Boil 10.0 min Hop 8 2.9 IBUs
100.00 g Goldings, East Kent [5.00 %] – Boil 1.0 min Hop 9 2.9 IBUs
1.6 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 10

Beer Profile

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 20.3 IBUs
Est Color: 35.0 EBC

Here is a picture of the first running – lovely and clear


Flowing the mash was a 90 min boil, and a 30min steep with the 1min hop additions, for the last 15min of the steep the boiler was re-circulated as a wort clarification step.

The wort was cooled to 17degC via a plate chiller and transferred to a conical fermenter, yeast pitched at 17degC and raised to 19degC over the following 48 hours.

Further updates to follow

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