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Peterloo Dark Mild

121 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Pickett
Calories: 121 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Friday May 11th 2018
1.040
1.008
4.1%
20.8
53.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,926 g United Kingdom - Maris Otter Pale2926 g Maris Otter Pale 38 8.51 73.8%
451 g United Kingdom - Crystal 50L451 g Crystal 50L 34 131.93 11.4%
300 g United Kingdom - Black Patent300 g Black Patent 27 1399.5 7.6%
175 g Flaked Wheat175 g Flaked Wheat 34 3.84 4.4%
115 g Rice Hulls115 g Rice Hulls 0 2.9%
3,967 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Leaf/Whole 7.3 Boil 90 min 18.58 71.4%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5.9 Boil 10 min 2.24 28.6%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Protofloc Fining Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Crossmyloof Real Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 95.5       CO2 Level: 1.9 Volumes
 
Target Water Profile
Denton Manchester tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 32 20 50 24
Gypsum - 1.4g
Epsom Salts - 1.9g
Table salt - 0.7g
Baking Soda - 0.6g

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=1MHW960

Liquor required 33.32 litres
Mash 16 litres
Sparge 17.32
Boil volume 29.47 litres
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Temperature -- 67 °C 90 min
Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 15.9
Mash volume with grains 18.5
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 20.7 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

BU/GU ratio 0.52 (Style guide = between 0.4 - 0.6)

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  • Last Updated: 2018-06-18 10:45 UTC