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Mild (EB)

Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 9.5 °P (recipe based estimate)
Post Boil Gravity: 11.1 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 116 calories (Per 16oz)
Carbs: 13.3 g (Per 16oz)

Created: Tuesday March 29th 2022

Original Gravity:

8.8 °P

Final Gravity:

2.7 °P

ABV (alternate):

3.2%

IBU (tinseth):

17.0

SRM (morey):

20.1

Mash pH

5.4

Cost $

1.60

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.91 lb	United Kingdom - Maris Otter Pale6.91 lb Maris Otter Pale	38	3.75	85.3%
0.57 lb	United Kingdom - Crystal 60L0.57 lb Crystal 60L	34	60	6.3%
0.41 lb	United Kingdom - Extra Dark Crystal 120L0.41 lb Extra Dark Crystal 120L	33	120	4.4%
0.19 lb	Thomas Fawcett - Chocolate Malt0.19 lb Chocolate Malt	32.2	420	2%
0.23 lb	United Kingdom - Black Patent0.23 lb Black Patent	27	525	2%
8.31 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
22 g	Yakima Valley Hops - East Kent Golding22 g East Kent Golding Hops	$ 0.07 / g $ 1.60	Pellet	7.4	Boil	60 min	17.04	100%
22 g / $ 1.60

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Yakima Valley Hops - East Kent Golding (Pellet) 22 g East Kent Golding (Pellet) Hops	$ 0.07 / g $ 1.60	17.04	100%
22 g / $ 1.60

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.61 gal		Strike	158 °F	154 °F	90 min
Starting Mash Thickness: 4.02 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc tablet	Fining	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 175 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 5.99 psi Temp: 38 °F CO₂ Level: 2 Volumes

Target Water Profile

EB Hoppy Lite

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	18	16	50	100	49
Mash Chemistry and Brewing Water Calculator

Notes

Source: https://shop.theelectricbrewery.com/pages/english-mild#Recipe

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water 10.61gal (10gal, 2.44qt; 40.16L), 158f
2.44qt = 2.31L

> Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.

> ferment at 66-68F until about 4.1P, then raise to 70-72F

> Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.

Last Updated and Sharing

258

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Brews

Public: Yup, Shared
Last Updated: 2022-04-26 16:45 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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