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Festival Mild

5541 calories 492.6 g 10 L
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.09 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Piet Vanhaelst
Calories: 5541 calories (Per 10L)
Carbs: 492.6 g (Per 10L)
Created: Thursday April 30th 2026
1.060
1.011
6.4%
25.3
80.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 8.51 82.9%
250 g United Kingdom - Black Patent250 g Black Patent 27 1399.5 4.5%
200 g United Kingdom - Crystal 140L200 g Crystal 140L 33 372.1 3.6%
500 g Belgian Candi Sugar - Dark (275L)500 g Belgian Candi Sugar - Dark (275L) 38 732.36 9%
5,550 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g First Gold25 g First Gold Hops Pellet 7.5 Boil 60 min 22.09 71.4%
10 g First Gold10 g First Gold Hops Pellet 7.5 Boil 10 min 3.2 28.6%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.03 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- Brewlabs East Midlands Ale
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.6 bar       Temp: 10 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.04 L Strike 71 °C 67 °C 90 min
Starting Mash Thickness: 4.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.7 L/kg 23.7
Mash volume with grains 27.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 9.7 L) 8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.8 L) 26.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 31.7  
Equipment Profile Used: System Default
"Festival Mild" Dark Mild beer recipe by Piet Vanhaelst. All Grain, ABV 6.41%, IBU 25.3, SRM 80.55, Fermentables: (Maris Otter Pale, Black Patent, Crystal 140L, Belgian Candi Sugar - Dark (275L)) Hops: (First Gold) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-30 22:41 UTC