1 Gal Grantham English Mild - Beer Recipe - Brewer's Friend

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1 Gal Grantham English Mild

142 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.44 gallons
Post Boil Size: 1.31 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday November 2nd 2023
1.043
1.012
4.1%
16.5
19.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.63 lb United Kingdom - Maris Otter Pale1.63 lb Maris Otter Pale 38 3.75 80.7%
0.13 lb Brown Malt0.13 lb Brown Malt 34 90.36 6.4%
0.13 lb Muntons - Amber Malt0.13 lb Amber Malt 35 22 6.4%
0.13 lb German - Chocolate Rye0.13 lb Chocolate Rye 31 240 6.4%
2.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Northern Brewer0.13 oz Northern Brewer Hops Pellet 8 Boil 60 min 16.5 100%
0.13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
0.50 g Yeast Nutrient Other Boil 10 min.
0.40 g Epsom Salt Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
0.63 ml Lactic acid Water Agt Mash 1 hr.
0.40 g Chalk Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
0.25 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
London-Wells - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 5 175 125 65 260
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.8 gal Strike 163 °F 152 °F 60 min
Mash-out Temperature 152 °F 170 °F 10 min
1.1 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.76 3  
Mash volume with grains 0.92 3.7  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 3.25 g | 13 qt) 2.19 8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.5 g | 14 qt) 2.44 9.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.31 5.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.31 g | 5.2 qt) 1.25 5  
Total: 2.94 11.8
Equipment Profile Used: System Default
 
Notes

Larger batches: Use Wyeast 1318 London Ale III.
Chill to about 60 degrees then pitch. Ferment at 60 degrees for four days then increase to 68 degrees for seven more days. Carbonate to 2 vols.

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  • Last Updated: 2024-10-28 17:10 UTC