Style: Dark Mild

• 72% Pale
• 10% Toast
• 9% Crystal
• 4% Roast

% of total grain weight across all recipes · sums to ~100%

• 91% Pale (80%)
• 78% Crystal (10%)
• 72% Roast (5%)
• 48% Toast (11%)

% of Dark Mild recipes using each malt category (addition % in brackets)

• 36% East Kent Goldings
• 28% Fuggle
• 7% Willamette
• 5% Cascade
• 4% Northern Brewer
• 4% Magnum
• 3% Golding
• 2% Challenger
• 2% Bramling Cross
• 2% Columbus

% of Dark Mild recipes using each hop

dated Dark Mild recipes with at least one dry-hop addition

• 20% United Kingdom - Maris Otter Pale
• 13% Pale Malt, Maris Otter
• 12% Chocolate Malt
• 9% American - Chocolate
• 9% Caramel/Crystal Malt - 60L
• 7% United Kingdom - Chocolate
• 7% Brown Malt
• 6% Flaked Oats
• 6% American - Caramel / Crystal 120L
• 6% United Kingdom - Pale Chocolate

Colour = malt category · bar = % of recipes

• 19% SafAle English Ale (S-04) Fermentis
• 8% English Ale (WLP002) White Labs
• 6% Nottingham Lallemand
• 5% London ESB Ale (1968) Wyeast Labs
• 4% Safale American (US-05) Fermentis
• 3% London Ale III (1318) Wyeast Labs
• 3% British Ale (WLP005) White Labs
• 2% West Yorkshire Ale (1469) Wyeast Labs
• 2% Dry English Ale (WLP007) White Labs
• 2% POG (A37) Imperial Yeast

% of Dark Mild recipes using each strain

• 85% Single Infusion
• 14% Step Mash
• 1% Decoction

% of Dark Mild recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 27 ppm Na⁺
• 61 ppm Cl⁻
• 67 ppm SO₄²⁻
• 155 ppm HCO₃⁻

median across recipes with a declared water profile