Grantham English Mild - Beer Recipe - Brewer's Friend

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Grantham English Mild

128 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 128 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday August 3rd 2020
1.039
1.010
3.7%
0.0
18.1
5.6
32.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Thomas Fawcett - Maris Otter Pale Ale Malt6 lb Maris Otter Pale Ale Malt $ 2.39 / lb
$ 14.34 		38 2.65 80%
0.50 lb Thomas Fawcett - Amber Malt0.5 lb Amber Malt $ 2.49 / lb
$ 1.25 		32.2 38 6.7%
0.50 lb Thomas Fawcett - Brown0.5 lb Brown $ 2.49 / lb
$ 1.25 		32 71 6.7%
0.50 lb Weyermann - Chocolate Rye0.5 lb Chocolate Rye $ 2.49 / lb
$ 1.25 		29.9 240 6.7%
7.50 lbs / $ 18.08
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops $ 3.99 / oz
$ 2.00 		Pellet 7.8 Boil 0 min 100%
0.50 oz / $ 2.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
$ 12.49 / each
$ 12.49
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 12.49 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
152 °F -- 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.75 15  
Mash volume with grains 4.35 17.4  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 4 days, then let the temperature rise to 68°F (20°C) and hold for an additional 7 days. Allow the beer to free rise from there until 2 days after airlock activity ceases, then crash the beer to 35°F (2°C), bottle or keg, and carbonate to about 2 volumes of CO2.

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  • Last Updated: 2020-09-03 10:29 UTC