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Black Silk Mild
By Doppelganger

Soft malty goodness.
6 lbs / 2.7k Maris Otter (other good British pale ale malts fine as well.)
1 lb / .45k British or Belgian light crystal
1/2 lb / .25k British chocolate
5 AAUs Northern Brewer 60 min
15 mins Irish Moss or Whirlflock
10 mins yeast nutrient
1 min .25 oz / 7 g Northern Brewer (hop aroma is common in modern British milds)
Single temp infusion mash (1.5 qts per lb / 3l per k) at 158ºF / 70ºC, check pH, add calcium carbonate as needed to adjust. Hold for 15 mins, recirculate to clear, sparge to collect 6 gallons /23l.

60 min boil, hop as noted.

Chill to 65ºF / 18ºC, aerate, pitch one sachet of S-04. (Any interesting British yeast strain is going to work fine here. S-04 does work nicely though, and is a good fit for a nice low budget brew like this.) This will ferment out in 5 days or less. Give it a couple more to condition, then keg or bottle and serve fresh.

5 gal / 20l finished beer. OG 1.038/9.5ºP, FG 1.012/3ºP

Keep in mind that what you have here is a subtle, gentle sort of beer, and over-carbonating and over-chilling will seriously compromise the flavor. Cask-level carbonation and cellar serving temps make a mild shine.

Milds are perhaps the most neglected and under-appreciated beers among home brewers. Among brewers everywhere. Even in the UK (at least down south) they are tragically rare. This needs to be remedied. Brew this, see how good a 3% beer can be.

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