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Dark Mild

Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Martin
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Monday January 19th 2026

Original Gravity:

1.059

Final Gravity:

1.012

ABV (standard):

6.2%

IBU (tinseth):

11.8

SRM (morey):

21.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	69.2%
1 lb	Viking - Caramel 1001 lb Caramel 100	35	50.8	8.6%
1 lb	Munich Malt1 lb Munich Malt	36.8	7.87	8.6%
0.50 lb	Honey Malt0.5 lb Honey Malt	37	25	4.3%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	4.3%
0.50 lb	Briess - Special Roast0.5 lb Special Roast	33	40	4.3%
1 oz	American - Midnight Wheat Malt1 oz Midnight Wheat Malt	33	550	0.5%
11.56 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	8.67	50%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	10 min	3.14	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	East Kent Goldings (Pellet)		11.81	100%
1 oz / $ 0.00

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

60-minute mash at 154°F. Mash out at 170°F.

60-minute boil. 1/2 oz hops at start and another at 10 min before end of boil.

Ferment at 65°F to target ABV then increase the temperature to 75°F. Keep here for a day or so then transfer to secondary/chiller.

Cellar chill at 55°F for a week or two then cold crash at 32°F for a few days.

Rack and enjoy.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-01-20 14:25 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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