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[45] Double Mild

Method: BIAB
Style: Dark Mild
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Russell
Calories: 17196 calories (Per 17L)
Carbs: 1793.7 g (Per 17L)

Created: Wednesday December 24th 2025

Original Gravity:

1.107

Final Gravity:

1.028

ABV (standard):

10.3%

IBU (tinseth):

29.0

SRM (morey):

31.5

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.77 kg	Crisp Malting - Extra Pale Ale Malt3.77 kg Extra Pale Ale Malt	38	1.7	45.3%
1.39 kg	Simpsons - Aromatic Malt1.39 kg Aromatic Malt	33	23.04	16.7%
1.23 kg	Simpsons - Imperial Malt1.23 kg Imperial Malt	34.5	15.6	14.8%
1.06 kg	Simpsons - Golden Naked Oats1.06 kg Golden Naked Oats	27	7	12.7%
0.57 kg	Simpsons - Crystal Medium0.57 kg Crystal Medium	33	65.01	6.8%
0.16 kg	Simpsons - Chocolate Malt0.16 kg Chocolate Malt	31.7	444	1.9%
0.15 kg	Torrified Wheat0.15 kg Torrified Wheat	36	2	1.8%
8.33 kg / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
40 g	Bramling Cross40 g Bramling Cross Hops		Pellet	6.5	Boil at 100 °C	60 min	29.02	100%
40 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Bramling Cross (Pellet) 40 g Bramling Cross (Pellet) Hops		29.02	100%
40 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	67 °C	60 min

Yeast

WHC Lab - Saturated

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 150 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/4 Both – AMS. 8.4ml Mash. 5.9ml Sparge Mash – CCF. 1.5g – CS. 1.5g – SC. 4.2g
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 0/10 INFECTED. SOUR AND DANK POND WATER. Threw batch away. Although cleaned everything a lot. Threw away plastic pipe used to bottle as was fairly old but wasn’t that. Electric drill cleaner on bottles. Tasted ok from fermenter.

ABV: 6.5%
Yeast: WHC Dry Yeast Saturated
Attenuation: 73-77%
My attenuation: 0%
Yeast aroma: Tropical fruit ester profile
Ferment: 19-22ºC

Recipe: OG: 1072 FG: 1024 ABV: 6.2%
Achieved: OG: 1076 FG: 1026 ABV: 6.5%

Notes:
– MM kit. English-Style Dark Mild Ale. Double Dark Mild – Boxcar
– Pimped with Vanilla pod.
– 24Lt water to mash is too much. 22Lt is max.
– Step mash made tricky by too much water and grain missed the 15mins on 67ºC, hit 70ºC too early
– Yeast bubbled madly. But only hit 1028 after 2 weeks, however as went over OG the ABV proportion is ok.
– Not sour from fermenter on bottling. After 3 previous disasters. Waiting to see. New bottle tube. Tap on fermenter squirted cleaner and sanitizer.

Do again: N/A

Recipe Photos

Screenshot-2025-12-24-at-11.31.25---am.jpg

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-12-24 11:33 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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