British Mild Ale - Beer Recipe - Brewer's Friend

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British Mild Ale

122 calories 13.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.59 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 122 calories (Per 12oz)
Carbs: 13.9 g (Per 12oz)
Created: Friday January 12th 2024
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Red Mild

by Sidney Harbour-Bridge

OG: 1.034 FG: 1.007 ABV: 3.6% IBU: 20

1.037
1.011
3.4%
24.7
16.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg United Kingdom - Maris Otter Pale2.8 kg Maris Otter Pale 38 3.75 80.6%
0.20 kg Bairds - Crystal Malt 1500.2 kg Crystal Malt 150 34 57 5.8%
0.38 kg GB - Invert Sugar No 30.375 kg Invert Sugar No 3 - (late boil kettle addition) 36 45.6 10.8%
0.10 kg Briess - Blackprinz Malt0.1 kg Blackprinz Malt 25 500 2.9%
3.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g East Kent Goldings28.35 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 20.56 50%
28.35 g East Kent Goldings28.35 g East Kent Goldings Hops Pellet 5.6 Boil 5 min 4.1 50%
56.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
0.17 ml Fermcap S Other Boil 65 min.
1.60 g sodium metabisulfite Water Agt Other 100 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.4 bar       Temp: 3 °C       CO2 Level: 2 Volumes
 
Target Water Profile
RO + SMB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 20 100 50 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.1 L Strike 68 °C 67 °C 75 min
9.32009 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 7 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 7 L/kg 21.7
Mash volume with grains 23.7
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 11 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 29.6
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add 5 drops Fermcap S prior to boil.

Make 2L starter if necessary based on yeast age and temperature on arrival (shipped from Great Fermentations).

Cool wort to 15 C (59F) before pitching yeast and let rise to 18 C (64 F) maximum during fermentation

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  • Last Updated: 2024-02-27 13:08 UTC