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.