1945 Mild

1945 Mild (3% abv)
Here we have a re-creation of a traditional British mild from the 1940’s, a throwback to the war when rationing was high; this beer is low in everything, hops, malt and alcohol. We’ve stuck very closely to the original brew sheet to create something which stays true to its history (the maple syrup is added by us, but worth it).
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Cook Time
2 hr 30 min
Total Time
2 hr 30 min
Cook Time
2 hr 30 min
Total Time
2 hr 30 min
60-Minute Mash
  1. 0.95 L (1 qt) water, with an extra gallon (3.8 L) for sparging
  2. 115g (0.25 lb) English Mild malt
  3. 115g (0.25 lb) English Pale malt
  4. 115g (0.25 lb) American 2-row malt
  5. 50g (0.11 lb) flaked barley
  6. 50g (0.10 lb) Amber malt
  7. 30g (0.07 lb) Crystal 55 malt
  8. *All grains should be milled - see this page for information on milling
90-Minute Boil
  1. 7g (0.25 oz) Fuggle hops
  2. 55g (0.12 lb) Dark Belgian Candi Sugar
  1. English ale yeast, such as Safale S-04
  2. 65g maple syrup, for bottling
  1. In a medium-sized stockpot, heat the 0.95 L (1 qt) water of water over high heat to 68°C. Combine with all the malts and stir gently. The temperature should decrease to 62°C in around 1 minute. Take the pan off the heat. Steep the grains for 30 minutes at 62°C Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified temperature and then take it back off the heat. After 30 minutes, turn the heat up and stir until the temperature reaches 65°C , then turn off the heat. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes (total), turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
  1. Position a fine-mesh strainer across a stockpot and pour the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
  1. Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil. After 15 minutes, add Fuggle hops. After 80 minutes, prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 90 minutes, take the pot off the heat and add the Dark Belgian Candi sugar, stir to dissolve it. Place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
  1. Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the maple syrup - see this page for bottling instructions.
Suggested Food Pairings
  1. Salt pork, boiled potatoes, beans
For 5 Gallons:
60-Minute Mash
  1. 4.7 L (5 quarts) water, with an extra 5 gallons (19 L) for sparging
  2. 560g (1.25 pounds) English Mild malt
  3. 560g (1.25 pounds) English Pale malt
  4. 560g (1.25 pounds) 2-row malt
  5. 250g (0.55 pound) flaked barley
  6. 225g (0.50 pound) Amber malt
  7. 260g (0.35 pound) Crystal 55 malt
90-Minute Boil
  1. 28g (1.25 ounces) Fuggle hops
  2. 270g (0.6 pound) Dark Belgian Candi Sugar
  1. English ale yeast, such as Safale S-04
  2. 340g maple syrup, for bottling
BrewConductor http://brewconductor.com/

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