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English Mild

125 calories 13.3 g 12 oz
Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Daniel Langmaid
Calories: 125 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created Thursday September 27th 2012
1.038
1.010
3.6%
25.0
18.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 69%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 13.8%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 6.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 6.9%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 3.4%
7.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 5.7 Boil 60 min 16.74 50%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 5.7 Boil 15 min 8.3 50%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 qt 1.5q per lb Infusion 155 °F 60 min
20 qt Fly Sparge 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each clarity-ferm Other Primary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.46 33.9  
Strike water volume at mash thickness of 1.5 qt/lb 2.72 10.9  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume 5.74 23  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.31 29.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.06 -0.2  
Amount going into fermentor 5.75 23  
Total: 8.47 33.9
 
Notes

Mash temp was about 154/155. I ended up sparging up to 7 gallons to being the gravity up a bit more. I believe that I am ok and didn't extract to much but we shall see.

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  • Last Updated: 2013-08-09 01:36 UTC