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Mild (EB)

116 calories 13.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 9.5 °P (recipe based estimate)
Post Boil Gravity: 11.1 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 116 calories (Per 16oz)
Carbs: 13.3 g (Per 16oz)
Created: Tuesday March 29th 2022
8.8 °P
2.7 °P
3.2%
17.0
20.1
5.4
1.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.91 lb United Kingdom - Maris Otter Pale6.91 lb Maris Otter Pale 38 3.75 85.3%
0.57 lb United Kingdom - Crystal 60L0.57 lb Crystal 60L 34 60 6.3%
0.41 lb United Kingdom - Extra Dark Crystal 120L0.41 lb Extra Dark Crystal 120L 33 120 4.4%
0.19 lb Thomas Fawcett - Chocolate Malt0.19 lb Chocolate Malt 32.2 420 2%
0.23 lb United Kingdom - Black Patent0.23 lb Black Patent 27 525 2%
8.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Yakima Valley Hops - East Kent Golding22 g East Kent Golding Hops $ 0.07 / g
$ 1.60 		Pellet 7.4 Boil 60 min 17.04 100%
22 g / $ 1.60
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.99 psi       Temp: 38 °F       CO2 Level: 2 Volumes
 
Target Water Profile
EB Hoppy Lite
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 100 49
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.61 gal Strike 158 °F 154 °F 90 min
Starting Mash Thickness: 4.02 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (4.02 qt/lb), your strike volume will exceeds the total water needed for the recipe (7.79 g). Reduce mash thickness to 3.74 qt/lb or increase pre-boil volume to 7.06 g.    
Strike water volume at mash thickness of 4.02 qt/lb 8.35 33.4  
Mash volume with grains (equipment estimates 7.52 g | 30.1 qt) 9.02 36.1  
Grain absorption losses -1.04 -4.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Top off amount 1.5 6  
Going into fermentor 7 28  
Total: 7.79 31.2
Equipment Profile Used: System Default
 
Notes

Source: https://shop.theelectricbrewery.com/pages/english-mild#Recipe

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water 10.61gal (10gal, 2.44qt; 40.16L), 158f
2.44qt = 2.31L

> Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.

> ferment at 66-68F until about 4.1P, then raise to 70-72F

> Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.

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  • Last Updated: 2022-04-26 16:45 UTC