Gremlyn’s Mild

If I have a pride and joy in my brewing, this recipe is it. I designed this recipe in my early days of home brewing and it marked a turning point in my understanding of how to design recipes and understand how ingredients affect the resulting flavour of a beer.

I was visiting family in England in early 2011 and happened upon a pub/brewery in East Anglia; the pub is The Fur and Feather Inn and the brewery is called Woodfordes. I had their Mardler’s Mild from a gravity fed cask and loved it so much that I decided I needed to recreate that beer to drink at home. I was reading Ray Daniels’ book Designing Great Beers at the time and decided to put my new found knowledge to the test, so I sat down and came up with the recipe you see on this page. Barring very minor tweaks because I like numbers to be round-ish (convert to kg and the nonsense decimals below looks great), the recipe has not changed since the first time I wrote it and has served as a starting point for all my brown English beers.

I have also experimented with coffee in this beer, using 1/2 oz of coarse ground coffee per gallon hung in the keg for a few days. It was quite enjoyable, though the coffee did overpower the beer a little at that amount. I’ve not done it again yet, but next time I would opt for whole beans of the same weight per gallon and do it when the beer is cold.

This beer has been enjoyed by many over the years (twice been to HomeBrew Con with many a well known face complimenting it) and I know many other brewers that have made it with great success. I hope you enjoy this beer as much as I have and will continue to.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 30 min 22.7 IBUs 17.9 SRM 1.037 1.013 3.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 11.016 lbs 74.08
Brown Malt 1.653 lbs 11.12
Crystal Malt - 60L (Thomas Fawcett) 1.653 lbs 11.12
Chocolate Malt 8.76 oz 3.68

Hops

Name Amount Time Use Form Alpha %
Phoenix 45 g 30 min First Wort Pellet 8.4
Goldings, East Kent 57 g 5 min Aroma Pellet 3.4

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Burton Ale (WLP023) White Labs 72% 68°F - 73°F

Mash

Step Temperature Time
Mash In 158°F 30 min

Notes

0.55-0.60 GU/IBU

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *