English Brown Mild - Beer Recipe - Brewer's Friend

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English Brown Mild

126 calories 14.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 126 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)
Created: Tuesday June 19th 2012
1.038
1.012
3.4%
21.7
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Pale 2-Row13.5 lb Pale 2-Row 38 2.5 84.4%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 6.3%
0.75 lb United Kingdom - Extra Dark Crystal 120L0.75 lb Extra Dark Crystal 120L - (late boil kettle addition) 33 120 4.7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate - (late boil kettle addition) 33 207 3.1%
0.25 lb German - Carafa III0.25 lb Carafa III 32 535 1.6%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Leaf/Whole 5 Boil 90 min 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary --
3 tbsp yeast nutrient Other Primary 5 min.
1 each oak cube Other Primary 1 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 68 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tasty's Malty Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water

baking soda - 8 grams
gypsum - 11 grams
calcium chloride - 16 grams
epsom salt - 10 grams
canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 153 Infusion -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 8.58 g | 34.3 qt) 11.25 45  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.25 73
Equipment Profile Used: System Default
 
Notes


Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.


Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diacytle.

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  • Last Updated: 2012-06-19 01:44 UTC