Okay, I humbly submit that is one of the better mild recipes that you can clone. at 3.7% ABV, you can and will drink pint after pint of this little dark beauty of a thirst quencher.
Big hit at the LHBS store. One tweak from that master palate who also drinks at the brewery is to add 1/8 - 1/4 teas Epsom salt.
Bill Arnott,owner and head brewer at Mahchine house brewery is a friendly chap from the UK. Happy to talk beers and give hints to homebrewers. This reciepe is a mashup of what he told me on two different occasions, and then what was published in Beerandberewing.com
All- grain
Machine House Mild clone
Batch size:5 gallons (19L)brewhouse efficiency: 72%
OG: 1036
FG: 1008
IBU: 20
ABV: 3.7%
Malt bill
5.5# maris
8oz Bairds Chocolate Malt
5.2oz Bairds Chrystal 50-60
5.2oz Bairds Chrystal 135 - 16
Hop schedule:
.45 oz progress at 60minutes (11IBU)
1.4oz Progress at 5 minutes (7IBU)
.4oz First Gold at 5 minutes (2 IBU)
(pretty much any English hops will do as this is lightly hopped)
Minerals:
1/8-1/4 teas epsom salt to pull out just a hint of metallic taste to fully clone this beer.
I use 1/2 teas gypsom and 1/2 teas calcium cloride based on my local water
Yeast: fullers - I personally recommend Imperial Pub based on multiple blind taste testings vs wyeast of white labs
Mash at 152F for 60 minutes
Top up to 6 gallons
Chill to 68F
Pitch yeast and allow to rise up to 80F
Best if keg conditioned/spunded.
Cask 1.7-1.9 volumes of CO2
I pitched on a big yeast cake and fermentation was essentially completed in 24 hours. Spunded by adding 1/2 white sugar.
Bill originally told me that he used american 2-row owing to the Bairds adjuncts. But it certainly works with Maris Otter. Prolly any English grain would be fine.
Happy Brewing