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Mild child

Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.017 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Breiss malt co.
Calories: 65 calories (Per 12oz)
Carbs: 7.4 g (Per 12oz)

Created: Monday April 25th 2016

Original Gravity:

1.020

Final Gravity:

1.006

ABV (standard):

1.9%

IBU (tinseth):

16.8

SRM (morey):

13.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	American - Pale 2-Row3.5 lb Pale 2-Row	37	1.8	45.9%
3.50 lb	German - Pale Ale3.5 lb Pale Ale	39	2.3	45.9%
0.50 lb	United Kingdom - Crystal 90L0.5 lb Crystal 90L	33	90	6.6%
0.13 lb	United Kingdom - Black Patent0.13 lb Black Patent	27	525	1.7%
7.63 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.8	Boil	60 min	12.31	50%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.8	Boil	10 min	4.46	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Fuggles (Pellet)		16.77	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt		Infusion	--	154 °F	45 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Whirlflock		Other	Boil	15 min.
0.50 tsp	White labs yeast Nutrient		Other	Boil	15 min.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	66 - 71 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 34 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: bottle conditio Amount: 1 carbonation drop CO₂ Level: 2.5 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Using my well water. I add 2 grams of gypsum per gallon of water used in the sparge and lauter. I add the correct corresponding amount to each volume.I do plan to add water salts to kettle.
Mash Chemistry and Brewing Water Calculator

Notes

Following Briess's recommended dough in and sparging regiment. 10 quarts to mash in with and 22 quarts to sparge with, only collect the first 6 gallons. But in my system I will collect closer to 7.5 gallons to get my desired volume. I also will add 10% more grain for a final boil volume of 5.5 gallons.

Last Updated and Sharing

828

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Brews

Public: Yup, Shared
Last Updated: 2016-04-25 21:41 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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