English Dark Mild - Beer Recipe - Brewer's Friend

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English Dark Mild

139 calories 16.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Luhmann
Calories: 139 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Monday March 28th 2022
1.042
1.013
3.8%
19.4
18.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 84.8%
8 oz Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 6.1%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 4.5%
4 oz Crisp Malting - Pale Chocolate4 oz Pale Chocolate 32.7 220 3%
2 oz Briess - Black Malt - 2-Row2 oz Black Malt - 2-Row 25 500 1.5%
132 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g East Kent Goldings24 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 19.35 100%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
0.50 g Gypsum Water Agt Mash 1 hr.
1.10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.20 g Slaked Lime Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Sparge 20 min.
1.20 g Calcium Chloride (anhydrous) Water Agt Sparge 20 min.
1.70 g Epsom Salt Water Agt Sparge 20 min.
0.36 g Lactic acid Water Agt Sparge 20 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 10 28 55 64 96
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.51 gal 154 degrees for 60 minutes Strike 154 °F 154 °F 60 min
2 gal Increase temp to 170 last 10 minutes of mash and vorlauf wort Vorlauf 154 °F 170 °F 20 min
4.15 gal Sparge with 170 degree water until 6.5 gallons of wort is collected Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 3.51 14  
Mash volume with grains 4.17 16.7  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.78 31.1
Equipment Profile Used: System Default
"English Dark Mild" Mild beer recipe by John Luhmann. All Grain, ABV 3.78%, IBU 19.35, SRM 18.66, Fermentables: (Maris Otter Pale, Caramel / Crystal 60L, Caramel / Crystal 120L, Pale Chocolate, Black Malt - 2-Row) Hops: (East Kent Goldings) Other: (Irish Moss, Beer Nutrient, Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Baking Soda, Slaked Lime, Lactic acid)
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  • Last Updated: 2022-10-24 02:18 UTC