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Dark Mild

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 245 gallons (fermentor volume)
Pre Boil Size: 215 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Thursday April 9th 2026
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The Poacher

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OG: 1.047 FG: 1.013 ABV: 4.6% IBU: 31

1.041
1.011
3.8%
28.2
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 lb Simpsons - Maris Otter pale150 lb Maris Otter pale 38 2.4 45.5%
150 lb Munich - Light 10L150 lb Munich - Light 10L 33 10 45.5%
15 lb Belgian - Biscuit15 lb Biscuit 35 23 4.5%
15 lb Proximity - Chocolate Rye15 lb Chocolate Rye 34.5 225 4.5%
330 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 lb NY Williamette3.5 lb NY Williamette Hops Pellet 5.7 First Wort 60 min 28.18 100%
3.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 lb Arugula Herb Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 248.6 gal (994.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 236.6 gal (946.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 170.78 gal (683.1 qt) 144.38 577.5  
Strike water volume at mash thickness of 1.75 qt/lb 144.38 577.5  
Mash volume with grains 170.78 683.1  
Grain absorption losses -41.25 -165  
Remaining sparge water volume (equipment estimates 145.73 g | 582.9 qt) 112.13 448.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 248.6 g | 994.4 qt) 215 860  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -2.1 -8.4  
Post boil Volume 245 980  
Going into fermentor 245 980  
Total: 256.5 1026
Equipment Profile Used: System Default
 
Notes

200 ml lactic acid
35g CaCl2
35g CaSO4

Mash temp: 155

Stopped sparge at 5.7, ran off 7

start of boil pH: 5.35
Start of boil gravity: 1.054

KO pH 5.24
KO gravity 1.053

1 brick of Lallemand Nottingham

KOed at 68, Fermented at 68

1.016 on Day 5

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  • Public: Yup, Shared
  • Last Updated: 2026-05-07 20:48 UTC