Middle Mild - Beer Recipe - Brewer's Friend

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Middle Mild

178 calories 22 g 500 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.69 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colin Churchward
Calories: 178 calories (Per 500ml)
Carbs: 22 g (Per 500ml)
Created: Wednesday May 31st 2023
1.038
1.013
3.2%
23.5
40.8
5.4
10.50
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.70 kg Simpsons - Finest Pale Ale Golden Promise2.7 kg Finest Pale Ale Golden Promise £ 1.64 / kg
£ 4.43 		37 4.99 76%
355 g Crisp Malting - Crystal Dark - 77L355 g Crystal Dark - 77L £ 3.04 / kg
£ 1.08 		33.1 399.99 10%
285 g Crisp Malting - Dextrin Malt285 g Dextrin Malt £ 2.61 / kg
£ 0.74 		36.8 1.8 8%
107 g Crisp Malting - Amber107 g Amber £ 1.46 / kg
£ 0.16 		33.1 59.99 3%
107 g Crisp Malting - Black107 g Black £ 1.46 / kg
£ 0.16 		34.5 1199.99 3%
3,554 g / £ 6.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Bramling Cross6 g Bramling Cross Hops £ 0.04 / g
£ 0.24 		Pellet 6.5 Boil 60 min 5.84 15.4%
13 g Charles Faram - Challenger13 g Challenger Hops £ 0.03 / g
£ 0.39 		Pellet 6.5 Boil at 100 °C 60 min 12.65 33.3%
20 g Goldings20 g Goldings Hops £ 0.08 / g
£ 1.60 		Leaf/Whole 3.7 Boil at 100 °C 15 min 5 51.3%
39 g / £ 2.23
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc £ 0.28 / each
£ 0.14 		Fining Boil 10 min.
4 g BrewBrite £ 0.14 / g
£ 0.58 		Fining Boil 10 min.
2 tsp Yeast Nutrient Part 2 £ 0.04 / tsp
£ 0.08 		Other Boil 10 min.
1 tsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.15 		Other Primary 0 min.
£ 0.95
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 12 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
102.6 5.1 43 180.5 64.2 83.3
1/2 campden tablet into 31L tap water and left overnight.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 L 73C Strike water Strike 73.3 °C 70 °C 60 min
mash-out Temperature 75 °C 75 °C 10 min
7.5 L 78C sparge Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.7
Mash volume with grains 13
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 19.7 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 20
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Middle Mild


A tradition English dark mild.

Malt

An English base malt is used with 10% dark crystal, 8% dextrin, 3% Amber and 3% black malt. The dextrin malt should add some body and the black malt was added for extra colour and light roasty flavours. Mash temperature all the way up to 70C to leave some malt sweetness to the finished beer.

Hops

Challenger for a smooth bitterness and Fuggle and Goldings used for a traditional English hop flavour.

Yeast

Wyeast 1968 Fullers ESB stain used to leave some body on this small beer. Fermented at 21C without any pressure. This strain is fairly will ferment quickly and will produce some esters.

Other notes

Can be bottled or transferred to keg but don't overdo the carbonation as lower alcohol beers tend to suffer more. Also, the acidity with take away the sweetness from the malt


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  • Last Updated: 2023-12-16 13:16 UTC