10. BROWN ALE
10A. Mild
Aroma: Slight mild malt/brown malt aroma, with some fruitiness. No hop aroma.
Appearance: Medium to dark brown or mahogany color. A few light brown examples exist. May have very little head due to low carbonation.
Flavor: Malty, though not roasty, with a lightly nutty character. Flavors may include: vinous, licorice, plum or raisin, or chocolate. Usually fairly well balanced, though some are sweetly malt- oriented.
Mouthfeel: Light to medium body. Low carbonation and relatively high residual sweetness contribute to a full mouthfeel relative to the gravity.
Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful.
History: May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness, Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had.
Ingredients: English mild/brown malt, or a combination of English pale and darker malts should comprise the grist. English hop varieties would be most suitable, though their character is muted.
| Vital Statistics: | OG: 1.030-1.038 |
| IBUs: 10-20 | FG: 1.008-1.013 |
| SRM: 10-25 | ABV: 2.5-4.0% |
Commercial Examples: Brain's Dark, Banks's Mild, Highgate Mild, Fuller's Hock, McMullin AK, Robinson's Best Mild.
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