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Dark Mild #2

132 calories 14.4 g 12 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.12 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77.7% (brew house)
Source: James Eaton-Brown
Hop Utilization: 98%
Calories: 132 calories (Per 12ml)
Carbs: 14.4 g (Per 12ml)
Created: Saturday September 7th 2024
1.040
1.011
3.8%
14.4
18.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.81 kg Crisp Malting - Best Ale1.81 kg Best Ale 37.5 3 70%
233 g Crisp Malting - Dark Crystal Malt 240233 g Dark Crystal Malt 240 33.1 122 9%
52 g Crisp Malting - Amber52 g Amber 33.1 27.5 2%
180 g Warminster Maltings - Low Colour Chocolate180 g Low Colour Chocolate 32.6 177 7%
77 g Crisp Malting - Wheat Malt77 g Wheat Malt 37.26 2 3%
233 g Holland & Barrett - Organic Flaked Barley233 g Organic Flaked Barley 28 2.52 9%
2,585 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 60 min 9.4 40.1%
6.96 g East Kent Goldings6.96 g East Kent Goldings Hops Pellet 5 Boil 30 min 5.03 27.9%
8 g Barth-Haas - Fuggles8 g Fuggles Hops Pellet 4.2 Boil 0 min 32.1%
24.96 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.60 g Chalk Water Agt Mash 1 hr.
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Lactic acid Water Agt Mash 1 hr.
0.30 g Gypsum Water Agt Mash 1 hr.
 
Yeast
AEB - AEB
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) 112 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 69.6 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.27 L Strike 76 °C 69 °C 60 min
Mash Out Temperature 69 °C 77 °C 45 min
11.8 L Sparge 82 °C 77 °C --
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 8.3
Mash volume with grains 10
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 16 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 20.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 23.6  
Equipment Profile Used: System Default
 
Notes

Diacetyl rest: Begin when wort’s SG = 2 - 5 points of terminal gravity, (final two days of fermentation), raise wort temperature to around 19°C.

Consider adjusting the recipe to a Noakes 1915 X recipe, as follows:

  • 6-row malt: 11%
  • 2-row malt: 57%
  • black malt: 0.5%
  • crystal malt: 5%
  • #3 invert sugar: 25%
  • CDM sugar (Dextrose Monohydrate): 1%
  • 'Oregon' hops: 50%
  • 'Californian' hops: 50%

    or else a Fuller's 1910 X recipe:

  • 6-row malt: 18%
  • pale malt: 17%
  • 2-row malt: 36%
  • #1 invert sugar: 9%
  • #3 invert sugar: 10%
  • priming sugar: 4%
  • caramel: 0.64%
  • flaked maize: 6%
  • EKG hops: 45%
  • 'mid-Kent' hops: 45%
  • 'Oregon yearling' hops: 10%
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  • Last Updated: 2025-09-12 12:29 UTC