A malt-accented beer. Sometimes called a 'session' beer because of its low alcohol level. Refreshing, yet flavorful.
Recipe
6.00 lb 2-row barley Malt
1.50 lb CaramelMalt - 60L
0.50 lb Chocolate Malt
1.25 oz Hallertauer [5.00 %] (45 min) Hops 19.1 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002)
Batch Sparge, Single Infusion, 158 Degree Mash
Fermented at 65 Degrees
Original Gravity: 1.036 SG
Final Gravity: 1.012 SG
Alcohol by Vol: 3.12 %
Bitterness: 19.1 IBU
Calories: 119 cal/12 ounces
Mild Brown Ale
English Milds are session beers, low in alcohol but flavorful. Originally, 'mild' referred to the lack of hop bitterness (compared to pale ales) and the relative balance between malt and hop flavors. This is beer is made from organic barley malts and hops and fermented with an English yeast.
Mild is one of the oldest beer styles in Britain. Until the 15th century, ale and mead were the major British brews, both made without hops. Hops were introduced from Holland, France and Germany after this time. This also started the trend on reducing the gravity of ale, as hops are also a preservative, and beers without hops had to be brewed very strongly to try to help preserve them.
During the First World War, malt rationing and pressure from the temperance movement led to brewers rapidly reducing the strength. Following the Second World War, as prosperity returned, mild`s popularity as a cheap ale began to fade, not being helped by being kept badly in run down pubs as the Big Brewers began to heavily promote their keg lager brands. Coupled to this was a gradual, but steady decline in heavy industry in the North and Midlands of Britain, mild`s great marketplace.
