Fear of the Dark - Beer Recipe - Brewer's Friend

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Fear of the Dark

Created: Wednesday January 6th 2021
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168 calories 20.5 g 500 ml
Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 168 calories (Per 500ml)
Carbs: 20.5 g (Per 500ml)
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Red Mild

by Sidney Harbour-Bridge

OG: 1.034 FG: 1.007 ABV: 3.6% IBU: 20

1.036
1.012
3.1%
19.4
34.7
5.3
8.37
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.74 kg Simpsons - Finest Pale Ale Golden Promise2.74 kg Finest Pale Ale Golden Promise £ 1.64 / kg
£ 4.49 		37 4.99 75%
292 g Crisp Malting - Amber292 g Amber £ 1.46 / kg
£ 0.43 		33.1 59.99 8%
292 g Crisp Malting - Brown Malt292 g Brown Malt £ 1.46 / kg
£ 0.43 		32.7 120 8%
292 g Crisp Malting - Crystal Dark - 77L292 g Crystal Dark - 77L £ 1.46 / kg
£ 0.43 		33.1 399.99 8%
38 g Crisp Malting - Black38 g Black £ 1.46 / kg
£ 0.06 		34.5 1199.99 1%
3,654 g / £ 5.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Charles Faram - Challenger10 g Challenger Hops £ 0.03 / g
£ 0.30 		Leaf/Whole 7.2 Boil at 100 °C 60 min 9.9 22.2%
15 g East Kent Goldings15 g East Kent Goldings Hops £ 0.03 / g
£ 0.45 		Pellet 5.5 Boil at 100 °C 15 min 6.19 33.3%
20 g East Kent Goldings20 g East Kent Goldings Hops £ 0.03 / g
£ 0.60 		Pellet 5.5 Boil at 100 °C 5 min 3.32 44.4%
45 g / £ 1.35
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient £ 0.13 / g
£ 0.29 		Other Boil 10 min.
0.50 each Protafloc £ 0.29 / each
£ 0.14 		Fining Boil 10 min.
£ 0.43
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 12 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
102.6 5.1 43 180.5 64.2 83.3
1/2 campden tablet into 31L tap water and left overnight.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.15 L 78.5C Strike water Strike 78.5 °C 70 °C 60 min
6.43 L Top Off 78 °C 78 °C --
15.58 L 78C sparge Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.1
Mash volume with grains 11.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 21.3 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 31.6  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil: 83% 29.9 ppg
Ending Kettle: 78% 28.1 ppg
Brew House: 76% 27.4 ppg
Wort Volume:
23.2 Liters
  • Expected 20 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.036
  • Actual OG: 1.036
Alcohol and Attenuation:
ABV: 3.15%
  • Apparent Attenuation: 66.7%
  • Actual FG: 1.012
  • Calories per 500ml 168 calories
  • Carbohydrates per 500ml 20.5 g
Amount Packaged:
21 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 59
  • 1/2L bottles: 42
  • Pints: 44
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
5/20/2023 6:00 PM
about 1 year ago 		-1 Other   5/30/2023 4:28 PM
about 1 year ago 		Water treatment: 1/2 campdem tablet added and mixed. No other salts added
5/20/2023 6:00 PM
about 1 year ago 		-1 Other   5/30/2023 4:29 PM
about 1 year ago 		Grain crush: 1mm gap on grain gorilla. All grains crushed together
5/20/2023 6:00 PM
about 1 year ago 		-1 Yeast Starter 1.040 1 Liter 21 °C 6/4/2023 3:02 PM
about 1 year ago 		Yeast starter. Wyeast 1099 Whitbread taken off slope and put into 10ml for two days. Stepped to 100ml for 2 days and then stepped up to 1L for 2 days. Done on magnetic stirrer.

All 1L starter pitched. Estimated to be a 260 billion cell pitched. 2 million cells/ ml / degree Plato
5/21/2023 7:30 AM
about 1 year ago 		+0 Pre-Boil Gravity 1.034 26.8 Liters 5/21/2023 7:30 AM
about 1 year ago
5/21/2023 9:50 AM
about 1 year ago 		+0 Boil Complete 1.037 23.2 Liters 5/21/2023 9:50 AM
about 1 year ago
5/21/2023 10:06 AM
about 1 year ago 		+0 Brew Day Complete 1.036 23.2 Liters 5/21/2023 10:06 AM
about 1 year ago
5/30/2023 4:11 PM
about 1 year ago 		+9 Fermentation Complete 1.012 23 Liters 5/30/2023 4:26 PM
about 1 year ago
5/30/2023 4:26 PM
about 1 year ago 		+9 Packaged 1.012 21 Liters 5/30/2023 4:26 PM
about 1 year ago 		1.7 vols CO2 wanted which calculated as 1.8g dextrose per 500 ml. Therefore, 25.2g dextrose added to 70ml water (enough for 14 bottles), heated briefly to dissolve and then 5ml filtered into cleaned and sanitised bottle. Beer added with SS bottling wand from All Rounder with 1-2 psi.
The remaining ca. 15 L was closed gravity transferred to Corny keg Number 3
 
Notes

Fear of the Dark


A tradition English dark mild.

Malt

An English base malt with 8% each of Amber, Brown and Dark crystal malt. Small amount (1%) black malt added for extra colour and light roasty flavour. Mash temperature all the way up to 70C to leave some malt sweetness to the finished beer.

Hops

Challenger for a smooth bitterness and Goldings for a traditional English hop flavour.

Yeast

Wyeast 1099 Whitbread stain used to leave some body on this small beer. Fermented at 21C without any pressure. This strain is fairly clean but should give a few esters

Other notes

Can be bottled or transferred to keg but don't overdo the carbonation as lower alcohol beers tend to suffer more. Also, the acidity with take away the sweetness from the malt


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  • Last Updated: 2023-05-20 15:38 UTC