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Machine House Dark Mild

113 calories 13.5 g 12 oz
Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Machine House - Beer and Brewing
Calories: 113 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created Tuesday January 11th 2022
1.034
1.011
3.1%
20.5
22.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 82.7%
8 oz American - Chocolate8 oz Chocolate 29 350 7.5%
5.20 oz American - Caramel / Crystal 60L5.2 oz Caramel / Crystal 60L 34 60 4.9%
5.20 oz American - Caramel / Crystal 150L5.2 oz Caramel / Crystal 150L 33 150 4.9%
106.40 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Progress0.5 oz Progress Hops Pellet 6.25 Boil 60 min 11.13 20%
1.50 oz Progress1.5 oz Progress Hops Pellet 6.25 Boil 5 min 6.66 60%
0.50 oz First Gold0.5 oz First Gold Hops Pellet 7.5 Boil 5 min 2.66 20%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion -- 6 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.036
FG: 1.008
IBUs: 20
ABV: 3.7%

MALT/GRAIN BILL
5.5 lb (2.5 kg) Maris Otter
8 oz (227 g) chocolate malt
5.2 oz (147 g) crystal 60L
5.2 oz (147 g) crystal 150L

HOPS SCHEDULE
0.45 oz (13 g) Progress at 60 minutes [11 IBUs]
1.4 oz (40 g) Progress at 5 minutes [7 IBUs]
0.4 oz (11 g) First Gold at 5 minutes [2 IBUs]

YEAST
Imperial A09 Pub or Wyeast 1968 London ESB

DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. Chill to 68°F (20°C), aerate well, and pitch the yeast. Ferment completely, allowing the temperature to free rise as high as 80°F (27°C). For 5 gallons (19 liters) of wort, prime with 2.4 oz (68 g) of dextrose and rack into cask or bottles. Condition warm or at cellar temperature for 14 days. Optionally, add isinglass before tapping and serving.

BREWER’S NOTES
Clarity: Isinglass or other finings are optional in this case since this is a dark beer.

Priming: Instead of priming, you can rack into a cask when the beer is about 0.25–0.5°P from final gravity (i.e., at 1.009–1.010), but this really depends on the accuracy of your process. For homebrewing purposes, fermenting completely and priming is more reliable.

Carbonation: For cask, we are looking for 1.7–1.9 volumes of CO2, although for bottle conditioning we like to go a bit higher, to 2.0–2.2 volumes. Some breweries go a lot lower with cask (CAMRA—Campaign for Real Ale—recommends 1.1 volumes), although here in the United States, most other breweries seem to go way too high, in my experience. It’s really hard to pour through a beer engine any higher than 1.9, although venting allows some wiggle room. Carbonate to taste!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-01-11 20:34 UTC
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