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Express Mild

108 calories 11 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.53 gallons
Post Boil Size: 11.03 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 108 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created Tuesday August 31st 2021
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 85.7%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 7.1%
0.50 lb United Kingdom - Crystal 55L0.5 lb Crystal 55L 34 55 3.6%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.6%
14 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Wye Target0.5 oz Wye Target Hops Leaf/Whole 11.5 Boil 60 min 10.91 66.7%
0.25 oz Progress0.25 oz Progress Hops Leaf/Whole 8.1 Boil 20 min 2.33 33.3%
0.75 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
1 each Whirlfloc Water Agt Mash 1 min.
1 tsp Yeast Nutrient Other Mash 0 min.
Wyeast - Thames Valley II 1882
1 Each
Attenuation (avg):
Optimum Temp:
60 - 70 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Special Instructions / Notes:
Yeast is a slug of yeast from the English pitch of the Falcons Gyre IPA. Yeah, yeah, it's hoppy yeast. Well, so? I need yeast. I under bittered the beer a little to deal with any contributions from the yeast cake. If there's none, that's fine too. The calcium chloride addition should help increase the sense of the malt and reduce the roast bite.

Update - 4/28 - Beer has been crashed cooled for 24 hours. FG is 1.011, abv is 3.0%. Ideally it would be a little lower, but the beer itself is malty, nutty, relatively clear and clean. Awesome. Tomorrow, I'll check to see if the beer would benefit from another keg to keg racking before carbonation. See you at the SCHF!

Update - 5/3 - Let the beer sit for 24 hours at near freezing temps. Racked to a second keg and force carbed. The beer definitely dropped clearer with the overnight freeze. (A nice layer of brown gunk rested at the bottom of the first keg) Served about 3 gallons of the mild at the SCHF via hand pump. Not too shabby, since it didn't seem like a lot of session beers were getting hit.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-31 06:17 UTC
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