2001 Oktoberfest Brew Session #1 - CDJK Mild - Beer Recipe - Brewer's Friend

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2001 Oktoberfest Brew Session #1 - CDJK Mild

117 calories 10 g 12 oz
Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 25 gallons (fermentor volume)
Pre Boil Size: 26.58 gallons
Post Boil Size: 25.08 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Saturday September 4th 2021
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Dark mild

by Endre

OG: 1.038 FG: 1.011 ABV: 3.6% IBU: 15

1.036
1.006
3.9%
14.3
17.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb United Kingdom - Maris Otter Pale26 lb Maris Otter Pale 38 3.75 81.3%
1 lb American - Caramel / Crystal 150L1 lb Caramel / Crystal 150L 33 150 3.1%
0.50 lb Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II 29.9 425 1.6%
0.50 lb Bairds - Roasted Barley0.5 lb Roasted Barley 33 600 1.6%
4 lb BE - Soft Candi Sugar - Brun Fonce - Dark Brown4 lb Soft Candi Sugar - Brun Fonce - Dark Brown 42 27 12.5%
32 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Wye Target1.25 oz Wye Target Hops Pellet 8.8 First Wort 0 min 10.61 55.6%
1 oz Progress1 oz Progress Hops Leaf/Whole 6 Boil 30 min 3.67 44.4%
2.25 oz / 0.00
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 299 B cells required
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 299 B cells required
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 299 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
10.5 gal Strike 163 °F 152 °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: 26.58 gal (106.34 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 14.58 gal (58.34 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.5 qt/lb 10.5 42  
Mash volume with grains 12.74 51  
Grain absorption losses -3.5 -14  
Remaining sparge water volume 19.52 78.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume 26.58 106.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 25 g | 100 qt) 25.08 100.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 25.08 g | 100.3 qt) 25 100  
Total: 30.02 120.1
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
Ok.. so we were the last ones to start, first ones to post our recipe. (Advantage: Webmaster) But seriously, all of the equiptment for our system showed up at 9 am. By 9:45 we'd cobbled together the CDJK mobile brewing system.
Mash water was acidified using lactic acid and quickly heated to ~160F. This was dumped into Kent's lauter tun. And all the grain was mixed in to a settle at a temp of about 148F.
Sparge water was then heated up and acidified. (In the process the poor cap of my ph meter was sacrificed to Kent's mad burner.)
Recirc was quick and painless. Sparge then occured over the next hour as we ran off into a grant and then pumped into the boil kettle with the Target hops already present.
As we gathered more liquid than we had space for, (Part of the plan) we began running the first runoff into the second kettle.
The boil proceeded fairly normally (w/ one near boilover thanks to Jim's burners massive BTU output)
5 Minutes from the end we added the brown sugar. This sugar had been sampled by a number of people that morning and was acclaimed as a great sugar for an English beer. (Available at this time at Trader Joe's )
We sanitized the chiller and pump while we figured how, since we'd boiled in 2 pots, to balance the batch. We ended up using the pump as a mixer between the two pots. Once done for a sufficent period, ~10 minutes.
Chilling accomplished, we then ran boiled water through the chiller to dilute our batches down. We moved indoors to oxygenate and pitch our yeasts. Thanks to the Rhudes for pitching in another tank of O2 when mine ran out. Jim Kopitzke pitched his batch with London III. Cullen pitched Thames Valley. Kent and I (Drew) pitched with the Whitbread yeast. Kent elected to keep his batch at close to the original output strength (1.049).

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  • Last Updated: 2021-09-04 07:16 UTC