Brewing Method: All Grain
Yeast: DCL Safale
Yeast Starter: rehydration only
Batch Size: 21 litres
Original Gravity: 1038-40
Final Gravity: 1012
Alcohol Content: %
Total Grains: 3590grammes
Color:
Extract Efficiency: %
Hop IBU's: 22
Boiling Time: 60 mins
Primary Fermentation: 3 days 19C-20C
Secondary Fermentation: 2 weeks, below 19C
Additional Fermentation:

Grain Bill:

3000g pale malt
300g crystal malt
90g black malt

Hop Bill:

Challenger 8%a/a - 20g start of boil

Mash Schedule:

Single infusion at 68C for one hour. Sparge above 68C to copper.
Water treatment - acidify water to below ph7. Apart from that I sometimes add 2 tspn gypsum and 1/2 tspn epsom salts to the grist - my water is low in everything.

Brewers Notes:

Mild Ale is a sweetish dark beer normally of relatively low gravity and bitterness. If a mild ale yeast is not available use a med attenuating yeast.
The mash temp is high to give complex sugars, so mouthfeel rather than alchohol.
No late hops used. If Challenger hops not available use any traditional hop such as goldings or fuggles which won't impart masses of flavour (Like Centennial or Columbus).
If you prime try adding home made med coloured caramel (not brewers caramel) at about 1 teaspoon per pint - yum.
Although 2 weeks is given as a secondary fermentation time it's up to you!