Midnight Cat Mild/Brown OK+ Beer Recipe | BIAB American Brown Ale | Brewer's Friend
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Midnight Cat Mild/Brown OK+

191 calories 23.9 g 12 oz
Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 83% (brew house)
Source: BrewAskew
Calories: 191 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday December 27th 2018
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 77.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 5.6%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.8%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.8%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 11.1%
9 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz US Fuggles - Hopunion0.75 oz US Fuggles - Hopunion Hops Pellet 4.9 Boil 60 min 15.91 75%
0.25 oz US Fuggles - Hopunion0.25 oz US Fuggles - Hopunion Hops Pellet 4.9 Boil 25 min 0.37 25%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.11 gal 160 DEGREE WATER STRIKE Infusion -- 160 °F 60 min
Danstar - Nottingham Ale Yeast
11 Each
Attenuation (custom):
Optimum Temp:
57 - 70 °F
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Ozarka Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 1 1 7 4 77
Mash Chemistry and Brewing Water Calculator

This is an amped-up version of a Dark Mild recipe, kicking it between the goalposts of a brown ale. I added a half pound more base malt and a half pound more sugar. This way even if the efficiency falls way short it could be called a mild. I hope to hit that 55-65% range and make it a nice Brown.
Brew Day Update 1/1/2019: The double crush did the trick. Hit 83%. This is now an American Brown.

BIAB mash-in at 160-ish and shoot for about 155, to render a less fermentable wort but more body. The extra half pound of candy sugar will offset the unfermentable dextrins.
Brew Day Update 1/1/2019: mashed at 159 and it fell to 150. Bumped up to 155. Mashout bumped to 170. Hoisted and drained bag and squeezed a little with paddle and spoon while the kettle reached a boil.

Add 0.75 oz hops in hop sock at start of boil [Hop sock is pointless, won't use again]
Add remainder of hops direct to kettle at 25 minutes left.
Add Whirlfloc tab at last 15 minutes of boil, then add chiller
Add Candi Sugar at 5 minutes left in boil.
*Chill to below 70F and pitch yeast directly to wort

With the Nottingham dry yeast the ferment should be aggressive and complete within 7 days.
Ferment Update 1/4/2019: Pitched at around 2 pm on 1/1; saw activity within 12 hours. Fermentation was steady for 3 days at 69-63F... activity has now slowed down.

Once SG is stable, Transfer to keg and force carbonate to about 2.3 volumes CO2 maximum using the standard temp/pressure setting. Dial in the parameters and do not dispense or off-gas the keg! Just leave it to carb and condition and it should be ready to pour after 7 days in the keg. Don't resort to fast carbonation techniques and risk excessive carbonation.

You will be able to consume this beer within 14 days of brewing. It should be mildly bittersweet, slightly estery, with nutty and toasty malt notes. Due to high gravity, it may need some time to smooth out.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-13 08:05 UTC
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