Midlands Mild

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
Members can download and share recipes

Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Mild (11A)
Boil Size: 4.05 galStyle Guide: BJCP 2008
Color: 21.8 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 19.7 IBUsBoil Time: 60 min
Est OG: 1.038 (9.4° P)Mash Profile: BIAB, Medium Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 3.5%Taste Rating: 30.0

Amount Name Type #
5.33 gal Salem/Beverly MA Water 1
0.66 gal Distilled Water Water 2
7.00 g Chalk (Mash 60 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
3 lbs 12.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs Dark Crystal (75.0 SRM) Grain 6
10.00 oz Brown Malt (65.0 SRM) Grain 7
10.00 oz Pale Chocolate (215.0 SRM) Grain 8
1.00 oz Fuggles [5.1%] - Boil 60 min Hops 9
0.25 tsp Irish Moss (Boil 10 min) Misc 10
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 11
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 12


Mash and mash out went smoothly. Only had a very soft boil. Did not have my brewing water pre-treated with a campden tablet. I boiled my mash water to boil off the chlorine and let it cool to the strike temperature for the grain. I used approx 2/3 gallon of distilled water, and tap water ran thru a water filter to top off. Initial SG measured at only 1.032. The sample tasted very light. The top off water likely had not fully mixed with the wort. Pitched approx 100b cells of yeast leftover from a previous starter. Did not make a new starter because of low gravity ad laziness.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine