English Dark Mild - Beer Recipe - Brewer's Friend

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English Dark Mild

149 calories 15.9 g 16 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 16oz)
Carbs: 15.9 g (Per 16oz)
Created: Saturday December 7th 2019
1.045
1.012
4.3%
21.0
18.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - No. 19 Floor-Malted Maris Otter Malt7 lb No. 19 Floor-Malted Maris Otter Malt 37 3.3 71.8%
2 lb Weyermann - Munich Dark 2 lb Munich Dark 37 10 20.5%
12 oz Weyermann - Chocolate Rye12 oz Chocolate Rye 29.9 240 7.7%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 20.99 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 153 °F 60 min
4.5 gal Fly Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.97 31.9
Equipment Profile Used: System Default
"English Dark Mild" British Brown Ale beer recipe by Pour Decisions. All Grain, ABV 4.31%, IBU 20.99, SRM 18.92, Fermentables: (No. 19 Floor-Malted Maris Otter Malt, Munich Dark , Chocolate Rye) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda)
Last Updated and Sharing
 
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  • Last Updated: 2020-01-11 15:13 UTC