Muckweed Mild

197 calories 20.4 g
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Slowfood
Calories: 197 calories (Per )
Carbs: 20.4 g (Per )
Created Friday November 2nd 2018
1.064
1.016
6.27%
42.6
13.29
5.57
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg United Kingdom - Maris Otter Pale5.8 kg Maris Otter Pale 38 3.75 87.5%
0.30 kg United Kingdom - Crystal 60L0.3 kg Crystal 60L 34 60 4.5%
0.25 kg United Kingdom - Amber0.25 kg Amber 32 27 3.8%
0.25 kg German - Smoked Malt0.25 kg Smoked Malt 37 3 3.8%
0.03 kg United Kingdom - Roasted Barley0.025 kg Roasted Barley 29 550 0.4%
6.63 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Leaf/Whole 8.1 Boil 60 min 31.09 55.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5.93 Boil 30 min 7 22.2%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5.93 Boil 15 min 4.52 22.2%
90 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Fly Sparge 68 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Burton Brewing Agent Water Agt Mash 1 hr.
1 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 411 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: Slowfood, Method: All Grain, Style: British Strong Ale, ABV 6.27%, IBU 42.6, SRM 13.29, Fermentables: (Maris Otter Pale, Crystal 60L, Amber, Smoked Malt, Roasted Barley) Hops: (Challenger, East Kent Goldings) Other: (Burton Brewing Agent, Irish Moss)
View Count: 117
Brew Count: 0
Last Updated: 2018-11-03 17:19 UTC

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