Codename : Mountain Portage Dork Mildthorpe

The unofficial theme for summer 2024 is to focus on low gravity (AKA lower alcohol) ales, particularly British styles. This was an extremely popular beer in Britain until after the second world war, at which time its popularity waned. It has seen a recent resurgence as some are looking for an easier drinking ale. A little about the dark mild,

A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavourful for its strength, with a wide range of dark malt or dark sugar expression.


  • 13 oz Maris Otter malt (3.8L)
  • 3 oz Caramel malt (30L)
  • 2 oz Dark Crystal malt (100L)
  • 2 oz Light Munich malt (6.9L)
  • 1 oz Roasted Barley (300L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 Minstrel hops at 25 minutes
  • 1.5 oz white sugar at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 3 ml Mangrove Jacks Empire Ale dry ale yeast

Vital Stats

BJCP Style : Dark Mild
Anticipated ABV : 3.4%
Anticipated IBU : 17
Anticipated SRM : 19

Pre-boil SG : 1.025
Post-boil SG: 1.036

Original SG : 1.036
Target SG : 1.010
Carbonation : 2
Water profile : Mild

Brewhouse (in)efficiency : 68%

Brew Day

  • Prepare 6.3L strike water, 158F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 158F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, white sugar, and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Sticking with the distilled water with the water conditioning salts.
  • Had some guest brewers, Doog and Chaeli.
  • Anticipated ABV of 3.5%
Great krausan in the carboy! The ale will be fermented for about one week before bottling.

Brew day : 9-July-2024