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FrankenBier

62 calories 6.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.91 gallons
Post Boil Size: 12.31 gallons
Pre Boil Gravity: 1.017 (recipe based estimate)
Post Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Roger Elizondo & Aksel Quintus-Bosz
Calories: 62 calories (Per 12oz)
Carbs: 6.5 g (Per 12oz)
Created: Thursday June 25th 2026
1.019
1.005
1.9%
16.6
12.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb William's - 1.8 L Great Western Two Row Malt9 lb 1.8 L Great Western Two Row Malt 1 1.5 43.9%
7 lb Simpsons - Maris Otter pale7 lb Maris Otter pale 38 2.4 34.1%
3 lb William's - 3L Golden Promise3 lb 3L Golden Promise 1 3 14.6%
1 lb Crisp Malting - Crystal Dark - 77L1 lb Crystal Dark - 77L 33.1 77 4.9%
0.50 lb Briess - Organic Roasted Barley0.5 lb Organic Roasted Barley 33.1 300 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Cascade0.5 oz Cascade Hops Pellet 5.8 Boil at 212 °F 60 min 6.17 20%
1 oz Sabro1 oz Sabro Hops Pellet 4.9 Boil at 212 °F 60 min 10.43 40%
1 oz UK Northdown1 oz UK Northdown Hops Pellet 6.4 Boil at 212 °F 0 min 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
33.30 tsp Burton water salt Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
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
2.37 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.59 gal (54.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.59 gal (6.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 2.88 11.5  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 11.34 g | 45.3 qt) 11.65 46.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.07 4.3  
Pre boil volume (equipment estimates 13.59 g | 54.4 qt) 13.91 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.31 49.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.31 g | 49.2 qt) 12 48  
Total: 14.53 58.1
Equipment Profile Used: System Default
"FrankenBier" Dark Mild beer recipe by Roger Elizondo & Aksel Quintus-Bosz. All Grain, ABV 1.89%, IBU 16.6, SRM 12.51, Fermentables: (1.8 L Great Western Two Row Malt, Maris Otter pale, 3L Golden Promise, Crystal Dark - 77L, Organic Roasted Barley) Hops: (Cascade, Sabro, UK Northdown) Other: (Burton water salt)
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  • Last Updated: 2026-06-28 22:36 UTC