English Mild - Beer Recipe - Brewer's Friend

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English Mild

129 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cam
Calories: 129 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday April 21st 2015
1.039
1.012
3.5%
20.9
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 88.9%
0.13 lb United Kingdom - Crystal 60L0.125 lb Crystal 60L 34 60 2.8%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 5.6%
0.13 lb Flaked Oats0.125 lb Flaked Oats 33 2.2 2.8%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Fuggles0.7 oz Fuggles Hops Pellet 4.1 Boil 45 min 20.92 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 qt -- -- 151 °F 75 min
19.2 qt Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.37 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.37 qt/lb 1.54 6.2  
Mash volume with grains 1.9 7.6  
Grain absorption losses -0.56 -2.3  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 4.75 19  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.56 22.3
Equipment Profile Used: System Default
 
Notes

Strike water at 157.

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  • Last Updated: 2015-05-02 18:04 UTC