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English Brown Mild

Method: All Grain
Style: Mild
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 126 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)

Created: Tuesday June 19th 2012

Original Gravity:

1.038

Final Gravity:

1.012

ABV (standard):

3.4%

IBU (rager):

21.7

SRM (morey):

18.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.50 lb	United Kingdom - Pale 2-Row13.5 lb Pale 2-Row	38	2.5	84.4%
1 lb	United Kingdom - Crystal 60L1 lb Crystal 60L	34	60	6.3%
0.75 lb	United Kingdom - Extra Dark Crystal 120L0.75 lb Extra Dark Crystal 120L - (late boil kettle addition)	33	120	4.7%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate - (late boil kettle addition)	33	207	3.1%
0.25 lb	German - Carafa III0.25 lb Carafa III	32	535	1.6%
16 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops		Leaf/Whole	5	Boil	90 min		100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	East Kent Goldings (Leaf/Whole)			100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
36	153	Infusion	--	158 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	whirlfoc	Fining	Boil	15 min.
1 tbsp	gelatin	Fining	Primary	0 min.
3 tbsp	yeast nutrient	Other	Primary	5 min.
1 each	oak cube	Other	Primary	1 min.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	68.5%	Flocculation:	Medium
Optimum Temp:	65 - 68 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Tasty's Malty Beer Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water baking soda - 8 grams gypsum - 11 grams calcium chloride - 16 grams epsom salt - 10 grams canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator

Notes

Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.

Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diacytle.

Last Updated and Sharing

3,403

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Brews

Public: Yup, Shared
Last Updated: 2012-06-19 01:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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