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1934 Kidd X (Light Mild)

107 calories 10.3 g 12 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21.81 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 77.7% (brew house)
Source: James Eaton-Brown
Hop Utilization: 98%
Calories: 107 calories (Per 12ml)
Carbs: 10.3 g (Per 12ml)
Created: Thursday June 27th 2024
1.033
1.007
3.4%
58.9
8.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.18 kg Thomas Fawcett - Mild1.18 kg Mild 37 3.75 60.2%
173 g Crisp Malting - Pale Ale173 g Pale Ale 38 4 8.8%
260 g Crisp Malting - Crystal 60L260 g Crystal 60L 33.1 60 13.3%
173 g Crisp Malting - Flaked Torrefied Maize173 g Flaked Torrefied Maize 36.8 0.66 8.8%
173 g Cane Sugar173 g Cane Sugar 46 0 8.8%
1,959 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Barth-Haas - Bramling Cross7 g Bramling Cross Hops Pellet 6.5 Boil 90 min 10.06 11.1%
28 g Barth-Haas - Fuggles28 g Fuggles Hops Pellet 4.2 Boil 60 min 24.32 44.4%
28 g Barth-Haas - East Kent Golding28 g East Kent Golding Hops Pellet 5.5 Boil 30 min 24.47 44.4%
63 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 60 days
0.60 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
AEB - AEB - Fermoale AY3
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 93 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 L Strike 69 °C 63 °C 60 min
15.7 L Sparge 81 °C 71 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 5.7
Mash volume with grains 6.9
Grain absorption losses -1.8
Remaining sparge water volume (equipment estimates 20.7 L) 18.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 23.9 L) 21.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 24.4  
Equipment Profile Used: System Default
 
Notes

1934 recipe from Kidd Brewery, called ‘X’. This was an old-fashioned light mild, a style popular from 1830 onwards.

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  • Last Updated: 2024-06-28 08:29 UTC