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Dark Mild Partial Mash

123 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yooper
Calories: 123 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Wednesday September 6th 2017
1.037
1.012
3.2%
22.9
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 16.9%
0.50 lb United Kingdom - Crystal 50L0.5 lb Crystal 50L 34 50 8.4%
0.38 lb United Kingdom - Pale Chocolate0.375 lb Pale Chocolate 33 207 6.3%
0.25 lb United Kingdom - Crystal 140L0.25 lb Crystal 140L 33 140 4.2%
2 lb Liquid Malt Extract - Maris Otter2 lb Liquid Malt Extract - Maris Otter 36 4 33.8%
1.30 lb Liquid Malt Extract - Maris Otter1.3 lb Liquid Malt Extract - Maris Otter - (late boil kettle addition) 36 4 21.9%
0.50 lb Golden Naked Oats0.5 lb Golden Naked Oats 32 10 8.4%
5.92 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 6.2 Boil 60 min 18.42 60%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.2 Boil 10 min 4.45 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 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:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
A mash pH of 5.4-5.5 is ideal.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.98 3.9  
Mash volume with grains 1.19 4.8  
Grain absorption losses -0.33 -1.3  
Remaining sparge water volume (equipment estimates 5.86 g | 23.5 qt) 2.43 9.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 6.44 g | 25.8 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 3.41 13.6
Equipment Profile Used: System Default
 
Notes

Can use Wyeast #1318 or S04 if White Labs yeast is not available.

Ferment at 66 degrees, and keg (or bottle) when clear (approximately day 7) .

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  • Last Updated: 2017-09-06 19:44 UTC