Express Mild

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.53 gallons
Post Boil Size: 11.03 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 108 calories (Per 12oz)
Carbs: 11 g (Per 12oz)

Created: Tuesday August 31st 2021

Original Gravity:

1.033

Final Gravity:

1.008

ABV (standard):

3.3%

IBU (tinseth):

13.2

SRM (morey):

14.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	United Kingdom - Maris Otter Pale12 lb Maris Otter Pale	38	3.75	85.7%
1 lb	United Kingdom - Oat Malt1 lb Oat Malt	28	2	7.1%
0.50 lb	United Kingdom - Crystal 55L0.5 lb Crystal 55L	34	55	3.6%
0.50 lb	German - Carafa II0.5 lb Carafa II	32	425	3.6%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Wye Target0.5 oz Wye Target Hops	Leaf/Whole	11.5	Boil	60 min	10.91	66.7%
0.25 oz	Progress0.25 oz Progress Hops	Leaf/Whole	8.1	Boil	20 min	2.33	33.3%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Wye Target (Leaf/Whole)	10.91	66.7%
0.25 oz	Progress (Leaf/Whole)	2.33	33.3%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.25 gal		Strike	163 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (anhydrous)	Water Agt	Boil	1 hr.
1 each	Whirlfloc	Water Agt	Mash	1 min.
1 tsp	Yeast Nutrient	Other	Mash	0 min.

Yeast

Wyeast - Thames Valley II 1882

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	60 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Reverse osmosis water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Special Instructions / Notes:
Yeast is a slug of yeast from the English pitch of the Falcons Gyre IPA. Yeah, yeah, it's hoppy yeast. Well, so? I need yeast. I under bittered the beer a little to deal with any contributions from the yeast cake. If there's none, that's fine too. The calcium chloride addition should help increase the sense of the malt and reduce the roast bite.

Update - 4/28 - Beer has been crashed cooled for 24 hours. FG is 1.011, abv is 3.0%. Ideally it would be a little lower, but the beer itself is malty, nutty, relatively clear and clean. Awesome. Tomorrow, I'll check to see if the beer would benefit from another keg to keg racking before carbonation. See you at the SCHF!

Update - 5/3 - Let the beer sit for 24 hours at near freezing temps. Racked to a second keg and force carbed. The beer definitely dropped clearer with the overnight freeze. (A nice layer of brown gunk rested at the bottom of the first keg) Served about 3 gallons of the mild at the SCHF via hand pump. Not too shabby, since it didn't seem like a lot of session beers were getting hit.

View Count: 700
Brew Count: 0
Last Updated: 2021-08-31 06:17 UTC

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