Ploughman's Mild Ale

4 lb Gold DME
4 oz Crystal malt, 60* L
2 oz Chocolate malt
2 oz Carapils malt

1.5 oz Fuggle hops, 3.9% AA

Wyeast Activator 1968 London ESB yeast

Steep the grains @ approx. 155*F for 40 minutes, sparge to kettle, add DME. Bring to boil, add 1 oz hops. Boil 45 minutes, add .5 oz hops. Boil 15 minutes, remove from heat and chill to 90*F. Strain into fermenter, top off w/water to make six gallons, aerate, and pitch yeast when wort is 80*F or less.

Not a strong ale, this one is fairly low in alcohol. Nor is it bursting with hops or specialty grains. This is not the "big" beer that is so popular in American craft brewing today. No, this is a more "traditional" ale that hearkens back to the days when a "small" beer was the drink of choice for a hard-working man with his noonday meal. It isn't a beer that's meant to blow you away, it just tastes good, and makes you want to drink more of it. I'm making it a point to "nail" this beer in particular, just because nobody makes it. Everybody is too focused on "bigger", make imperial versions of everything from porters to pilsners to hefes to whatever. Nothing wrong with that per se, but jeezus pleezus does everyone always have to do the same thing at the same time? How 'bout a little variety, how 'bout a nice, small, session beer for people who have to drive, or who want to drink six pints without getting too tossed?