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Kitchen Sink Dark Mild

Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 107.75 gallons
Post Boil Size: 103.53 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)

Created: Thursday April 18th 2024

Original Gravity:

1.043

Final Gravity:

1.008

ABV (standard):

4.6%

IBU (tinseth):

26.4

SRM (morey):

28.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 lb	Briess - Victory Malt25 lb Victory Malt	34.5	28	12.4%
30 lb	Rye30 lb Rye	38	3.5	14.9%
25 lb	United Kingdom - Maris Otter Pale25 lb Maris Otter Pale	38	3.75	12.4%
30 lb	American - White Wheat30 lb White Wheat	40	2.8	14.9%
30 lb	Rolled Oats30 lb Rolled Oats	33	2.2	14.9%
12 lb	Munich - Light 10L12 lb Munich - Light 10L	33	10	6%
6 lb	American - Caramel / Crystal 120L6 lb Caramel / Crystal 120L	33	120	3%
12 lb	Caramel / Crystal 60L12 lb Caramel / Crystal 60L	34	60	6%
5 lb	American - Chocolate5 lb Chocolate	29	350	2.5%
10 lb	American - Carapils (Dextrine Malt)10 lb Carapils (Dextrine Malt)	33	1.8	5%
6 lb	American - Black Malt6 lb Black Malt	28	500	3%
10 lb	Flaked Wheat10 lb Flaked Wheat	34	2	5%
201 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 oz	Columbus6 oz Columbus Hops	Pellet	15	Boil	60 min	18.53	30%
14 oz	Columbus14 oz Columbus Hops	Pellet	15	Whirlpool	0 min	7.86	70%
20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 oz	Columbus (Pellet)		26.39	100%
20 oz / $ 0.00

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1420 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Seattle, WA, United States

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

It's a pretty straightforward style. Keep OG low if you want to be true-to-style, there's a temptation to make it bigger.

Key points:

Malts are certainly the focus, with many using Maris Otter as the base. Certainly a good starting point, if nothing else. Pale chocolate and crystal malts are usually included. Consider brown malt as well if you really like a roasty flavor, as high as 15%. You can definitely obsess over the malts to good effect.

Mash high. 70C/158F is a good starting point. Especially if you let the temp sag over the mash, it's going to come out quite thin if you go too low.

Hops hardly matter, anything Fuggle-like will do.

Consider fermenting a bit high for some yeast character. I think this balances out the flavor a bit, lest the beer come out tasting like roasted-barley tea. Keep malts the focus, but I've done WLP002 at 63-64F for the first 4 days and felt that was a bit too low.

Most will find some time helps, letting it condition for a couple weeks or more. It can be a fun one to sample over time to track the difference.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-04-18 03:02 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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