After my last batch of my Rye IPA, I decided to do a lower-alcohol recipe, something maybe not so hoppy. I decided to try a British Mild, so I set about designing a recipe for a mild, with a complex malt bill, and just a single hop. I brewed it with the Zymatic back in mid-February, and used Wyeast's 1968 London ESB yeast (which I've used frequently before). After a week in fermentation, I aged it for 2 weeks, crashed and then carbonated it for a couple weeks. more...