DIY Dark Mild Ale - Beer Recipe - Brewer's Friend

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DIY Dark Mild Ale

136 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 136 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday March 16th 2021
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by Crab Creek Brewing

OG: 1.045 FG: 1.015 ABV: 3.9% IBU: 16

1.041
1.013
3.7%
19.9
22.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Briess - Ashburne® Mild Malt6.75 lb Ashburne® Mild Malt 36.34 5.3 83.9%
0.40 lb Simpsons - Crystal Medium0.4 lb Crystal Medium 33 65.01 5%
0.40 lb United Kingdom - Extra Dark Crystal 120L0.4 lb Extra Dark Crystal 120L 33 120 5%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 3.1%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 3.1%
8.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 4.2 Boil 60 min 18.97 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
2.20 g Yeast Nutrient Other Boil 10 min.
4.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
1.37 ml Lactic acid Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.14 psi       Temp: 36 °F       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 5 25 75 55 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal Temperature -- 154 °F 45 min
mash out Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.6 g | 34.4 qt) 8.16 32.6  
Mash volume with grains (equipment estimates 9.25 g | 37 qt) 8.8 35.2  
Grain absorption losses -1.01 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.8 g | 23.2 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.8 23.2  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Chalk in mash, all other salts in brewing water.

Start fermentation at 67F x 3 days then let free rise to 70F and hold until end of fermentation

-----------------------
Recipe modified for my efficiency and equipment. West Yorkshire yeast instead of WLP002.

https://byo.com/recipe/british-dark-mild-ale/

Dark Mild Ale
(5 gallons/19 L, all-grain)
OG = 1.036 (8.9 °P) FG = 1.011 (2.8 °P)
IBU = 17 SRM = 22 ABV = 3.2%

Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar (3 °L)
5 oz. (142 g) crystal malt (60 °L)
5 oz. (142 g) crystal malt (120 °L)
4 oz. (113 g) black patent malt (525 °L)
4 oz. (113 g) pale chocolate malt (200 °L)
3.5 AAU East Kent Goldings hops (60 min.)(0.7 oz./20 g at 5% alpha acids)
White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale) or Fermentis Safale S-04 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.030 (7.6 °P).

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the bittering hops. During that time add the Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 6 grams of properly rehydrated dry yeast or 1 package of liquid yeast.

Ferment around 67 °F (19 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1 to 2 volumes depending on your packaging. Serve at 50 to 55 °F (10 to 13 °C).

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  • Last Updated: 2024-04-02 14:24 UTC