Dark Mild - Beer Recipe - Brewer's Friend

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Dark Mild

100 calories 9.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Me
Calories: 100 calories (Per 330ml)
Carbs: 9.5 g (Per 330ml)
Created: Friday January 25th 2019
1.033
1.007
3.5%
15.1
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg United Kingdom - Maris Otter Pale1.4 kg Maris Otter Pale 38 3.75 75.3%
0.14 kg Finland - Crystal Malt 1000.14 kg Crystal Malt 100 35 38 7.5%
0.05 kg German - Smoked Malt0.05 kg Smoked Malt 37 3 2.7%
0.05 kg United Kingdom - Roasted Barley0.05 kg Roasted Barley 29 550 2.7%
0.03 kg Belgian - Special B0.03 kg Special B 34 115 1.6%
0.03 kg German - CaraAroma0.03 kg CaraAroma 34 130 1.6%
0.16 kg Brown Sugar0.16 kg Brown Sugar 45 15 8.6%
1.86 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Bramling Cross12 g Bramling Cross Hops Leaf/Whole 6.5 Boil 60 min 12.5 70.6%
5 g Bramling Cross5 g Bramling Cross Hops Leaf/Whole 6.5 Boil 15 min 2.58 29.4%
17 g / £ 0.00
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Central Oxford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.1
Mash volume with grains 6.2
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 18.2 L) 8.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 20.8 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 13.5  
Equipment Profile Used: System Default
 
Notes

yeast was a mix of cream ale + favourite 50 yeast cake from a stout made a few weeks before

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  • Public: Yup, Shared
  • Last Updated: 2019-01-25 15:01 UTC