bullet Brewer's Friend iPhone Apps

Proper 1420

Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 13.68 gallons
Boil Gravity: 9.9 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: Ward G. Walkup IV
Share: Share recipe to twitter Share recipe to Facebook Share recipe to google plus Share recipe to Pinterest <EMBED>
12.3 °P
4.5 °P
4.19%
17.2
23.45
Fermentables
Amount Fermentable PPG °L Bill %
14.25 lbUnited Kingdom - Maris Otter Pale14.25 lb Maris Otter Pale383.7574%
1.5 lbUnited Kingdom - Brown1.5 lb Brown32657.8%
1.5 lbUnited Kingdom - Pale Chocolate1.5 lb Pale Chocolate332077.8%
1.25 lbUnited Kingdom - Crystal 50L1.25 lb Crystal 50L34506.5%
0.75 lbBelgian - Special B0.75 lb Special B341153.9%
19.25 lb Total      
Hops
Amount Variety Type AA Use Time IBU
3 ozEast Kent Goldings3 oz East Kent Goldings HopsPellet5First Wort 17.2
Mash Guidelines
Amount Description Type Temp Time
--Infusion158 F60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
1 eachWhirlfloc1 each WhirlflocFiningBoil15 min.
Yeast
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Notes

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 106 Mild
Brewer: Ward G. Walkup IV
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (42.0)

Recipe Specifications
--------------------------
Boil Size: 8.68 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.052 SG
Estimated Color: 29.1 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 66.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 12.1 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 60.5 %
1 lbs 5.5 oz Pale Chocolate Malt (200.0 SRM) Grain 2 10.5 %
1 lbs 4.5 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
1 lbs 4.5 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 4 10.0 %
10.3 oz Special B (Dingemans) (147.5 SRM) Grain 5 5.0 %
1.03 oz Goldings, East Kent [5.00 %] - First Wor Hop 6 18.1 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 7 -
8.2 oz Candi Sugar, Dark (180.0 SRM) Sugar 8 4.0 %


Mash Schedule: BIAB, Full Body
Total Grain Weight: 12 lbs 13.1 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 42.33 qt of water at 165.4 F 158.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Chilled to 70 F. Oxygenated with pure O2 for 60 seconds. Pitched yeast and 68-70 F and ferment at 72 F, ramp to 74 F.

Keeps getting better with age. Sweetness not apparent at first, but over time some nice caramel notes developing and roast fading. Balance improving.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
This recipe is shared.
Recipe QR Code
View Count: 363
Brew Count: 1
Last Updated: 2016-03-06 22:00 UTC
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.

Back To Top
https://www.brewersfriend.com/
Brewer's Friend's twitter Brewer's Friend's facebook page Brewer's Friend's google plus