Mild #1 - Beer Recipe - Brewer's Friend

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Mild #1

188 calories 18.4 g 568 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Block Brewery
Calories: 188 calories (Per 568ml)
Carbs: 18.4 g (Per 568ml)
Created: Monday April 24th 2017
1.036
1.008
3.6%
22.5
20.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 76.9%
0.75 kg United Kingdom - Crystal 140L0.75 kg Crystal 140L 33 140 10.5%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 3.5%
0.50 kg United Kingdom - Amber0.5 kg Amber 32 27 7%
0.15 kg Flaked Barley0.15 kg Flaked Barley 32 2.2 2.1%
7.15 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Leaf/Whole 6.4 Boil 45 min 13.74 66.7%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 6.4 Boil 15 min 3.71 33.3%
75 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Campden Water Agt Other 1 hr.
1 each Protafloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 311 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City Water Report 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 32 34 49 50 315
Campden added to water profile. 5g CaSO4 added to mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.08 L. Suggest reducing initial water volume to 45.4 L and adding 6.68 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 17.9
Mash volume with grains 22.6
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 42.3 L) 46.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.1 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 46
Going into fermentor 46
Total: 64.1  
Equipment Profile Used: System Default
 
Notes

Mash temp is high to give a residual sweetness and added body and mouthfeel to the dark mild.

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  • Last Updated: 2017-04-25 07:12 UTC