English Mild Beer Brewing Recipe Tips

"Hi, I'm Mark Emiley on behalf of Expert Village. In this segment we're going to go over the recipe that we're going to use for our brew session today. For all of my recipes I will be using liquid malt extract instead of dry malt extract. If you'd like to use dry malt extract you can use 25% less. I will also be using whole hops instead of pellet hops. If you'd like to use pellet hops you can also reduce the amount of hops you need by 25%. Finally all of our boils will be going for 60 minutes. Before I give you the recipe, take a second, go grab a piece of paper and a pencil and get ready to write down the ingredients and the amounts that you're going to need. For our English Mild we're going to be aiming for a basic, kind of nice and caramels flavors, but also just for some interesting English hop characters. To do that we're going to use, just 4.5lbs of liquid light malt extract. For our specialty grains we're going to use 4oz. of crystal 40. We're going to use 1/2lb of crystal 80. We're going to use another 1/2lb of crystal 120 and then we're going to add in 2oz victory malt and 2oz of dark chocolate malt to kind of give it some extra little interesting character. For our hops, we're going to use 8oz of Willamette at 5.7% alpha acids for 60 minutes. Then with 10 minutes left in the boil we're going to add a half-ounce of East Kent Golding at 3% alpha acid. We're also going to add in the rest of that other ounce of Willamette, .2oz of Willamette for 10 minutes as well and then to round out we're going to add the other half ounce of East Kent Golding for a steeping hop to add some nice aromas to it. With 15 minutes left in the boil we're going to add one teaspoon of Irish Moss to help with protein coagulation and for our yeast strain we're going to use the fermented Saffel SO4 to give us a great Englishy yeast character."