Leftovers Dark Mild 10.5g - Beer Recipe - Brewer's Friend

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Leftovers Dark Mild 10.5g

123 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Backcrack
Calories: 123 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Wednesday June 16th 2021
1.037
1.012
3.3%
21.6
23.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 58.6%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 34 60 13.8%
2 lb United Kingdom - Brown2 lb Brown 32 65 13.8%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 6.9%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.85 50%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.75 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.75 g Gypsum Water Agt Mash 1 hr.
5.75 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
12 g Chalk Water Agt Mash 1 hr.
8.02 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1.91 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.62 psi       Temp: 39 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.15 gal Full volume BIAB Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.11 gal (48.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.11 gal (0.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 6.34 25.4  
Mash volume with grains 7.5 30  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 7.83 g | 31.3 qt) 8.22 32.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.11 g | 48.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11 g | 44 qt) 10.5 42  
Total: 14.56 58.3
Equipment Profile Used: System Default
 
Notes

2-step starter from 100B cells on 03/08/2021:
1L
1.5L
Harvest .4L for 100B cells
Pitch 1.1L

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  • Last Updated: 2021-07-06 21:51 UTC