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Dark mild

Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Endre - Norway
Calories: 117 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)

Created: Friday January 3rd 2014

Original Gravity:

1.038

Final Gravity:

1.011

ABV (standard):

3.6%

IBU (tinseth):

14.8

SRM (morey):

20.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	United Kingdom - Maris Otter Pale2.4 kg Maris Otter Pale	38	3.75	77.7%
0.20 kg	United Kingdom - Crystal 60L0.2 kg Crystal 60L	34	60	6.5%
0.20 kg	United Kingdom - Extra Dark Crystal 120L0.2 kg Extra Dark Crystal 120L	33	120	6.5%
0.05 kg	United Kingdom - Pale Chocolate0.05 kg Pale Chocolate	33	207	1.6%
0.09 kg	United Kingdom - Roasted Barley0.09 kg Roasted Barley	29	550	2.9%
0.15 kg	Flaked Oats0.15 kg Flaked Oats	33	2.2	4.9%
3.09 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Fuggles20 g Fuggles Hops		Pellet	5	Boil	60 min	14.75	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Fuggles (Pellet) 20 g Fuggles (Pellet) Hops		14.75	100%
20 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8.5 L	Infusion	--	65 °C	60 min
2 L	Temperature	--	76 °C	10 min
17 L	Fly Sparge	--	76 °C	45 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Baking Soda	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Lactic acid	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Fining	Boil	15 min.
1 tsp	Wyeast nutrient blend	Other	Boil	15 min.
1 ml	DSM - Brewers Clarex	Fining	Primary	0 min.
8 ml	Isinglass (cask)	Fining	Bottling	0 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	45 min.
2 g	Gypsum	Water Agt	Sparge	45 min.

Yeast

Mangrove Jack - Liberty Bell Ale M36

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Med-High
Optimum Temp:	17 - 23 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 143 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.0 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash 1 g CaSO4 2 g CaCl2 1 g NaHCO3 Sparge 2 g CaSO4 2 g CaCl2
Mash Chemistry and Brewing Water Calculator

Notes

Oxygenate wort to 12 ppm O2.
Pitch 160 billion healthy yeast cells at 17 deg c.
Rise to 20 deg c over night, hold until FG: 1.011.
Coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 10 deg C

Serve at 12 deg c in a clean pint glass through your beer engine

Enjoy -

Recipe Photos

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Public: Yup, Shared
Last Updated: 2021-09-13 13:40 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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