Shillingsworth English Mild Ale

124 calories 13 carbs
Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 124 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created Tuesday March 8th 2016
1.038
1.009
3.8%
19.82
22.7
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 56.3%
0.75 lb United Kingdom - Dextrine Malt0.75 lb Dextrine Malt 33 1.8 9.4%
0.5 lb Belgian - Special B0.5 lb Special B 34 115 6.3%
0.5 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 6.3%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 3.1%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 3.1%
1.25 lb American - Pale 6-Row1.25 lb Pale 6-Row 35 1.8 15.6%
8 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.18 75%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 45 min 4.64 25%
 
Mash Guidelines
Amount Description Type Temp Time
3 gal Strike Temp 166 deg F. Temperature 155 °F 75 min
3 gal Fly Sparge 170 °F --
Starting Mash Thickness: 1.63 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 g Baking Soda Water Agt Mash --
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 247 B cells required
Yeast Pitch Rate and Starter Calculator
Author: Jeff Thier MS RD LDN, Method: All Grain, Style: Dark Mild, ABV 3.8%, IBU 19.82, SRM 22.7, Fermentables: (Maris Otter Pale, Dextrine Malt, Special B, Caramel / Crystal 60L, Pale Chocolate, Black Patent, Pale 6-Row) Hops: (East Kent Goldings) Other: (Baking Soda, Whirlfloc)
View Count: 1127
Brew Count: 0
Last Updated: 2017-05-02 01:22 UTC

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