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Mild

145 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.11 gallons
Post Boil Size: 11.88 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday February 16th 2024
1.044
1.012
4.2%
20.5
18.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Crisp Malting - Finest Maris Otter13 lb Finest Maris Otter 36.8 2.4 72.7%
25 oz Briess - Caramel Malt - 60L25 oz Caramel Malt - 60L 35.4 60 8.7%
25 oz Weyermann - Munich Type II (Dark)25 oz Munich Type II (Dark) 37 10 8.7%
12 oz Simpsons - Aromatic Malt12 oz Aromatic Malt 33 23.04 4.2%
6 oz Crisp Malting - Brown Malt6 oz Brown Malt 32.7 65 2.1%
6 oz Briess - Chocolate6 oz Chocolate 25 350 2.1%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.4%
286 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - East Kent Golding0.75 oz East Kent Golding Hops Pellet 6.2 First Wort 60 min 9.28 25%
0.75 oz Yakima Valley Hops - East Kent Golding0.75 oz East Kent Golding Hops Pellet 6.2 Boil 20 min 5.11 25%
1.50 oz Yakima Valley Hops - East Kent Golding1.5 oz East Kent Golding Hops Pellet 6.2 Aroma 10 min 6.12 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
19.80 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
6.70 tsp FermCaps / 0 Ounces Water Agt Mash 10 min.
2 each Whirfloc tablet Water Agt Mash 10 min.
1 tsp Yeast Beer Nutrient / 0.62 Ounces Water Agt Mash 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
4 g Gypsum Water Agt Sparge 1 hr.
1 g Salt Water Agt Sparge 1 hr.
2 g Baking Soda Water Agt Sparge 1 hr.
27.69 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 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
9 gal Strike 167 °F 153 °F 60 min
7.4 gal Fly Sparge 182 °F 172 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.11 gal (52.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.11 gal (4.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.7 26.8  
Mash volume with grains 8.13 32.5  
Grain absorption losses -2.23 -8.9  
Remaining sparge water volume 8.89 35.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 13.11 52.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 11.88 47.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.88 g | 47.5 qt) 11.5 46  
Total: 15.59 62.4
Equipment Profile Used: System Default
 
Notes

one step starter
5.4 oz 1.5 liter

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  • Last Updated: 2024-03-09 02:09 UTC