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Small Dark Mild

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 30 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday July 15th 2017
1.049
1.012
4.8%
18.5
23.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb United Kingdom - Maris Otter Pale2.5 lb Maris Otter Pale 38 3.75 52.6%
4 oz United Kingdom - Brown4 oz Brown 32 65 5.3%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 5.3%
4 oz United Kingdom - Amber4 oz Amber 32 27 5.3%
1.50 lb Dry Malt Extract - Amber1.5 lb Dry Malt Extract - Amber 42 10 31.6%
76 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 17.5 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 4.54 50%
1 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.22 4.9  
Mash volume with grains 1.48 5.9  
Grain absorption losses -0.41 -1.6  
Remaining sparge water volume (equipment estimates 2.86 g | 11.4 qt) 2.82 11.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 3.54 g | 14.2 qt) 3.5 14  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.04 16.2
Equipment Profile Used: System Default
"Small Dark Mild" Dark Mild beer recipe by Brewer #65071. All Grain, ABV 4.82%, IBU 18.54, SRM 23.56, Fermentables: (Maris Otter Pale, Brown, Chocolate, Amber, Dry Malt Extract - Amber) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2017-08-09 03:04 UTC