Darky Dark and the Mildy Bunch - Beer Recipe - Brewer's Friend

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Darky Dark and the Mildy Bunch

118 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 45 min
Batch Size: 3.75 gallons (fermentor volume)
Pre Boil Size: 4.2 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Fats Schindee
Calories: 118 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Thursday September 23rd 2021
1.036
1.009
3.5%
18.1
16.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 77.8%
4 oz US - Victory4 oz Victory 34 28 5.6%
4 oz Simpsons - DRC4 oz DRC 34.7 115 5.6%
3 oz American - Chocolate3 oz American - Chocolate 29 350 4.2%
3 oz German - CaraMunich III3 oz CaraMunich III 34 57 4.2%
2 oz Simpsons - Golden Naked Oats2 oz Golden Naked Oats 27 7 2.8%
72 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 4.4 Boil 45 min 18.06 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
0.80 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
RO 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
12 qt BIAB Infusion 161 °F 154 °F 60 min
6.2 qt dunk sparge in new pot Sparge -- 168 °F 10 min
Starting Mash Thickness: 2.4 qt/lb
Starting Grain Temp: 76 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.4 qt/lb 2.55 10.2  
Mash volume with grains 2.89 11.6  
Grain absorption losses -0.53 -2.1  
Remaining sparge water volume (equipment estimates 3.11 g | 12.5 qt) 2.41 9.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.9 g | 19.6 qt) 4.2 16.8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.75 15  
Going into fermentor 3.75 15  
Total: 4.96 19.8
Equipment Profile Used: System Default
 
Notes

Should net 3.5 gallons after 0.25 gal loss to trub. Rack 2.5 gal to keg, and rack one gallon onto oak cubes for a few days, to taste, and then bottle. Possibly soak the cubes in scotch beforehand?

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  • Last Updated: 2021-11-25 19:36 UTC