Briess Recipe Database

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  • Mild Child

    The session beer of session beers. Milds have fallen out of favor in the US and across the pond, but when you want a beer and there's work to be done, look no further than the magnificent Mild.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Team


    Quantity Ingredient Comment Malt Style
    3.5 lbs Pale Ale Malt Steeping Grain
    3.5 lbs Ashburne® Mild Malt Steeping Grain
    0.5 lb Caramel Malt 80L Steeping Grain
    2 oz Black Malt Steeping Grain
    .5 oz Fuggle Hops (4.8% AAU) 60 min boil
    .5 oz Fuggle Hops (4.8% AAU) 10 min boin
    1 pack WLP013 London Ale Yeast Fermenter
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Bring 2.5 gallons of water to 167°F.
    2. Mash grains at 154°F for 1 hour.
    3. Heat 5.5 gallons of 180°F sparge water in a kettle.
    4. Sparge and collect 6 gallons in kettle; bring to boil.
    5. Add .5 oz of Fuggle hops.
    6. After 50 minutes add yeast nutrient.
    7. Boil 5 more minutes and add .5 oz if Fuggle hops.
    8. After 5 minutes, turn heat off.
    9. Cool beer to 71°F. Transfer to fermenter.
    10. Pitch a pack of White Labs WLP013 London Ale Yeast.

    Primary Fermentation: 2 weeks at 69°F-71°F.

    Secondary Fermentation:

    Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP013 yeast for 3-4 weeks.

    Original Gravity: 1.038

    Final Gravity: 1.009

    Alcohol by Weight:

    Alcohol by Volume: 3.7%

    IBU: 13

    Color: 16