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Dark Mild

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Martin
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Monday January 19th 2026
1.048
1.010
5.1%
12.8
20.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 62.7%
1 lb Viking - Caramel 1001 lb Caramel 100 35 50.8 10.5%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 10.5%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 5.2%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 5.2%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 5.2%
1 oz American - Midnight Wheat Malt1 oz Midnight Wheat Malt 33 550 0.7%
9.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 9.39 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 3.4 50%
1 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.18 16.7  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 3.76 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

60-minute mash at 154°F. Mash out at 170°F.

60-minute boil. 1/2 oz hops at start and another 1/2 oz at 10 min before end of boil.

Ferment at 65°F to target ABV then increase the temperature to 75°F. Keep here for a day or so then transfer to secondary/chiller.

Cellar chill at 55°F for a week or two then cold crash at 34°F for a few days.

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  • Last Updated: 2026-08-02 17:30 UTC