Dark Phoenix

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

Red Mild

by Sidney Harbour-Bridge

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

Original Gravity:

1.037

Final Gravity:

1.013

ABV (standard):

3.1%

IBU (tinseth):

19.1

EBC (ebcmorey):

32.5

Mash pH

5.3

Cost £

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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 g	Challenger (Pellet) 8 g Challenger (Pellet) Hops	£ 0.03 / g £ 0.26	8.37	15.1%
45 g	Phoenix (Leaf/Whole) 45 g Phoenix (Leaf/Whole) Hops	£ 0.07 / g £ 3.06	10.78	84.9%
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

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 80% 29.2 ppg

Ending Kettle: 78% 28.7 ppg

Brew House: 71% 26.2 ppg

Wort Volume:

23 Liters

Expected 23 Liters of fermentable wort.
Expected OG: 1.037
Actual OG: 1.038

Alcohol and Attenuation:

ABV: 3.28%

Apparent Attenuation: 65.8%
Actual FG: 1.013
Calories per 500ml 174 calories
Carbohydrates per 500ml 21.8 g

Amount Packaged:

19 Liters

Great job! You get to enjoy the equivalent of:

12oz bottles: 54
1/2L bottles: 38
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
3/27/2021 10:21 AM over 3 years ago	+0	Pre-Boil Gravity	1.033	27 Liters		3/27/2021 10:21 AM over 3 years ago
3/27/2021 11:14 AM over 3 years ago	+0	Boil Complete	1.038	23 Liters		3/27/2021 11:14 AM over 3 years ago
3/27/2021 11:50 AM over 3 years ago	+0	Brew Day Complete	1.038	21 Liters	23 °C	3/27/2021 11:50 AM over 3 years ago
4/1/2021 10:59 AM over 3 years ago	+5	Fermentation Complete	1.013	21 Liters	20 °C	4/1/2021 10:59 AM over 3 years ago
4/3/2021 11:49 AM over 3 years ago	+7	Packaged	1.013	19 Liters		4/3/2021 11:51 AM over 3 years ago	1 X 19L corny (no 3) filled and stored at 12C, 12psi. Couple pints left in fermenting vessel so drank. Very good beer, bread taste, not too toasty, love it!

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

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Dark Phoenix

Dark Phoenix

Serving Notes