Black Magic Dark Mild - Beer Recipe - Brewer's Friend

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Black Magic Dark Mild

124 calories 12.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 124 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Monday February 8th 2021
1.038
1.009
3.8%
27.1
18.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Thomas Fawcett - Halcyon Pale Ale 6 lb Halcyon Pale Ale 37 2.7 80%
1 lb Simpsons - Premium English Caramalt1 lb Premium English Caramalt 32.6 23.04 13.3%
0.50 lb Proximity - Pale Chocolate0.5 lb Pale Chocolate 32 300 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northdown0.75 oz Northdown Hops Pellet 8.6 Boil at 212 °F 60 min 25.11 42.9%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil at 212 °F 5 min 1.94 28.6%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Dry Hop at 64 °F 7 days 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Baking Soda Water Agt Mash 0 min.
0.38 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.25 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 15 min.
0.38 tsp Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
0.25 tsp Gypsum Water Agt Sparge 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.75 oz       Temp: 64 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Saccharification rest Infusion 163 °F 150 °F 60 min
9 qt Dunk sparge Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.23 g | 24.9 qt) 5.19 20.8  
Mash volume with grains (equipment estimates 6.83 g | 27.3 qt) 5.79 23.2  
Grain absorption losses -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.05 g | 20.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.5 14  
Top off amount 1.5 6  
Volume into fermentor 5 20  
Total: 5.19 20.8
Equipment Profile Used: System Default
 
Notes

BIAB.

Started with Chippewa Springs bottled spring water and adjusted with salts from there.

Strike temperature 163°F.

Gigawort mash and boil.

Equipment limitations on boil volume (4 gal max) so need to do a partial boil to get a 5 gallon batch.

Top up 3.5 gallons to 5 gallons or target OG, whichever is less.

Added dry yeast directly to wort.

1 week primary, 1 week secondary with dry hops in mesh tube.

Hops swelled and filled tube so I don't know how much flavor and aroma was actually extracted in the beer.

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  • Last Updated: 2021-08-16 00:56 UTC