Looking for a traditional mild recipe

[homebrewaddict]

Does anyone here know of any good traditional English mild recipes. So far the only ones I have are the ones from the New Complete Joy by Papazian.

Just wondering since I want to try a batch next time I brew. It sounds good.

Homebrewaddict.

[YamahaXS]

look here (http://members.aol.com/brewwizard/rec1998.html#May1998)

[toneyc]

Forgive me if I have this wrong, I am not sure what an English Mild is but I do have this Ordinary English Bitter recipe from AHS that was most excellent:

AHS Ordinary English Bitter

1/2# Crystal 60L
5# Pale Extract
1.5 oz Fuggle hops at beginning of boil
1/2 oz Fuggle at 55 minutes
White Labs English Ale,
or Wyeast London ESB 1968,
or Muntons dry yeast.

If I have this wrong, please let me know what the differences are.

:) Toney.

[danno]

Toney, this is from the AHA's website (http://www.beertown.org/education/styles.html)

English-Style Pale Mild Ale
English pale mild ales range from light amber to light brown in color. Malt flavor dominates the flavor profile with little hop bitterness or flavor. Hop aroma can be light. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low. Chill haze is allowable at cold temperatures.

Original Gravity (ºPlato):
1.030-1.038 (7.5-9.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.004-1.008 (1-2 ºPlato)
Alcohol by Weight (Volume):
2.7-3.2% (3.2-4.0%)
Bitterness (IBU): 10-24
Color SRM (EBC): 8-17 (16-34 EBC)

Ordinary Bitter
Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. Hop flavor and aroma character may be evident at the brewer’s discretion. Mild carbonation traditionally characterize draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures. (English and American hop may be specified in subcategories)

Original Gravity (ºPlato):
1.033-1.038 (8-9.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.006-1.012 (1.5-3 ºPlato)
Alcohol by Weight (Volume):
2.4-3.0% (3-3.7%)
Bitterness (IBU): 20-35
Color SRM (EBC): 8-12 (16-24 EBC)