Dark Phoenix - Beer Recipe - Brewer's Friend

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Dark Phoenix

174 calories 21.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Colin Churchward
Calories: 174 calories (Per 500ml)
Carbs: 21.8 g (Per 500ml)
Created: Monday January 11th 2021
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Red Mild

by Sidney Harbour-Bridge

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

1.037
1.013
3.1%
19.1
32.5
5.3
9.05
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.74 kg Crisp Malting - Finest Maris Otter2.74 kg Finest Maris Otter £ 1.06 / kg
£ 2.90 		38 6 75%
292 g Crisp Malting - Amber292 g Amber £ 1.46 / kg
£ 0.43 		33.1 60 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 Weyermann - Carafa Special Type III38 g Carafa Special Type III £ 2.50 / kg
£ 0.10 		29.9 1399.99 1%
3,654 g / £ 4.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Challenger8 g Challenger Hops £ 0.03 / g
£ 0.26 		Pellet 8 Boil at 100 °C 60 min 8.37 15.1%
20 g Phoenix20 g Phoenix Hops £ 0.07 / g
£ 1.36 		Leaf/Whole 12.5 Boil at 100 °C 10 min 10.78 37.7%
25 g Phoenix25 g Phoenix Hops £ 0.07 / g
£ 1.70 		Leaf/Whole 12.5 Whirlpool at 75 °C 20 min 47.2%
53 g / £ 3.32
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutrient Part 2 £ 0.04 / tsp
£ 0.07 		Other Boil 10 min.
2 tsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.29 		Other Boil 10 min.
0.50 each Protafloc £ 0.29 / each
£ 0.14 		Fining Boil 10 min.
1.30 g Epsom Salt £ 0.02 / g
£ 0.02 		Water Agt Mash 0 min.
7 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.10 		Water Agt Mash 0 min.
1 g Gypsum £ 0.01 / g
£ 0.01 		Water Agt Mash 0 min.
2.50 g Baking Soda £ 0.02 / g
£ 0.05 		Water Agt Mash 0 min.
£ 0.69
 
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:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 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
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 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 21.2 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 22.9
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Dark Phoenix

A classic dark mild ale based on my 8/8/8 (amber/brown/dark crystal) malt recipe. This recipe uses English Phoenix hops to add to the roasty and dark fruit notes coming from the malt by adding some other dark aroma notes such as black treacle.
This may be a small beer, but the Whitbread 1099 strain will leave a lot of the complex sugars made by the high mash temperature alone leaving quite a bit of body. It may be small on ABV, but it doesn't taste like it. A smooth refeshing dark drink with planty of malt character.

Serving Notes

As the beer should have a sweet finish, serve at low carbonation (1.6 vol) as the acidity will cut the sweetness short. Recommend carbonation at 12C, 8 psi for 7-10 days.

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  • Last Updated: 2021-04-08 12:19 UTC