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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


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