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English Mild

130 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 25 gallons (fermentor volume)
Pre Boil Size: 26.69 gallons
Post Boil Size: 25.19 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday September 3rd 2021
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Red Mild

by Sidney Harbour-Bridge

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

1.039
1.013
3.4%
18.7
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb United Kingdom - Maris Otter Pale30 lb Maris Otter Pale 38 3.75 80%
2.25 lb United Kingdom - Extra Dark Crystal 120L2.25 lb Extra Dark Crystal 120L 33 120 6%
2.25 lb United Kingdom - Crystal 60L2.25 lb Crystal 60L 34 60 6%
2.25 lb Flaked Oats2.25 lb Flaked Oats 33 2.2 6%
0.75 lb Bairds - Chocolate Malt0.75 lb Chocolate Malt 31 500 2%
37.50 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 Leaf/Whole 6.2 Boil 60 min 7.24 30%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Leaf/Whole 6.2 Boil 30 min 5.57 30%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Leaf/Whole 6.2 Boil 20 min 5.85 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 323 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.06 gal Strike 166 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 26.69 gal (106.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 14.69 gal (58.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.06 gal (68.25 qt). Suggest reducing strike water volume to 9 gal (36 qt) and adding 5.06 gal (20.25 qt) sparge/top-off. 14.06 56.3  
Strike water volume at mash thickness of 1.5 qt/lb 14.06 56.3  
Mash volume with grains 17.06 68.3  
Grain absorption losses -4.69 -18.8  
Remaining sparge water volume (equipment estimates 17.56 g | 70.3 qt) 17.57 70.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 26.69 106.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 25 g | 100 qt) 25.19 100.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 25.19 g | 100.8 qt) 25 100  
Total: 31.63 126.5
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
Keep an eye on fermentation and don't let it drop too low, the higher gravity finish gives this beer body and the slightly higher IBU's help back it up.

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  • Last Updated: 2021-09-03 03:05 UTC