JW Lees Best Mild 1959 - Beer Recipe - Brewer's Friend

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JW Lees Best Mild 1959

165 calories 15.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.32 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 165 calories (Per 500ml)
Carbs: 15.1 g (Per 500ml)
Created: Thursday October 27th 2022
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Tetley's Mild 1945

by Bob Thorp

OG: 1.035 FG: 1.007 ABV: 3.8% IBU: 15

1.036
1.007
3.8%
16.9
21.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Warminster Maltings - Maris Otter2 kg Maris Otter £ 0.00 / kg
£ 0.00 		38 6 64%
770 g GB - Invert Sugar No 3770 g Invert Sugar No 3 - (late boil kettle addition) 36 120.19 24.7%
175 g Warminster Maltings - Brown Malt175 g Brown Malt £ 0.00 / kg
£ 0.00 		32 145.01 5.6%
76 g GB - Flaked Corn76 g Flaked Corn 40 0.5 2.4%
60 g Flaked Oats60 g Flaked Oats 33 4.37 1.9%
42 g Lactose (Milk Sugar)42 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 1.3%
3,123 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops Leaf/Whole 8.2 Boil 60 min 9.98 33.3%
10 g Fuggles10 g Fuggles Hops £ 0.00 / g
£ 0.00 		Leaf/Whole 4.5 Boil 30 min 4.21 33.3%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 2.72 33.3%
30 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
6.44 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
8.28 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 65 °C 65 °C 40 min
Temperature 65 °C 72 °C 20 min
Temperature 72 °C 77 °C 10 min
16 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.9
Mash volume with grains 8.5
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 27.4 L) 26.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 30.3
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 23
Total: 33.5  
Equipment Profile Used: System Default
"JW Lees Best Mild 1959" Dark Mild beer recipe by Scrattajack. All Grain, ABV 3.8%, IBU 16.91, SRM 21.63, Fermentables: (Maris Otter, Invert Sugar No 3, Brown Malt, Flaked Corn, Flaked Oats, Lactose (Milk Sugar)) Hops: (Northern Brewer, Fuggles) Other: (Calcium Chloride (dihydrate), Epsom Salt, Salt, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2023-05-09 21:11 UTC