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Dark Mild (with D-90 syrup)

6092 calories 518.1 g 10 L
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 6092 calories (Per 10L)
Carbs: 518.1 g (Per 10L)
Created: Tuesday August 22nd 2017
1.066
1.011
7.1%
31.9
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,000 g United Kingdom - Maris Otter Pale4000 g Maris Otter Pale 38 8.51 68.4%
450 g Candi Syrup - Belgian Candi Syrup - D-90450 g Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 238.67 7.7%
300 g Belgian - CaraMunich300 g CaraMunich 33 131.93 5.1%
300 g Flaked Corn300 g Flaked Corn 40 5.1%
800 g Melanoidin800 g Melanoidin 37 105.25 13.7%
5,850 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g First Gold15 g First Gold Hops Leaf/Whole 10 Boil 70 min 17.28 37.5%
10 g First Gold10 g First Gold Hops Leaf/Whole 10 Boil 30 min 8.57 25%
15 g First Gold15 g First Gold Hops Leaf/Whole 10 Boil 10 min 6.06 37.5%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil --
17 L Montille Water Agt Mash --
15 L Cristaline Water Agt Mash --
4 g Calcium Chloride Water Agt Mash --
3 g Calcium Sulfate Water Agt Mash --
1 g Magnesium Sulfate Water Agt Mash --
1 g Salt Water Agt Mash --
3 ml Lactic Acid Water Agt Mash --
1 each Campden Tablet Water Agt Mash --
2 g Brewtan B Water Agt Mash --
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 254 B cells required
F2 Bottling Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 254 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Suger       Amount: 7,5      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=NKX8R3L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 62 °C 20 min
24 L Temperature -- 67 °C 40 min
24 L Temperature -- 72 °C 15 min
24 L Temperature -- 78 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 21.6
Mash volume with grains 25.2
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 12.2 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.5 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 32.3  
Equipment Profile Used: System Default
"Dark Mild (with D-90 syrup)" British Strong Ale beer recipe by Piet Vanhaelst. All Grain, ABV 7.1%, IBU 31.91, SRM 37.41, Fermentables: (Maris Otter Pale, Belgian Candi Syrup - D-90, CaraMunich, Flaked Corn, Melanoidin) Hops: (First Gold) Other: (Yeast Nutrient, Montille, Cristaline, Calcium Chloride, Calcium Sulfate, Magnesium Sulfate, Salt, Lactic Acid, Campden Tablet, Brewtan B)
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  • Last Updated: 2018-01-05 09:50 UTC