Kitchen Sink Dark Mild - Beer Recipe - Brewer's Friend

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Kitchen Sink Dark Mild

140 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 107.75 gallons
Post Boil Size: 103.53 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Thursday April 18th 2024
1.043
1.008
4.5%
26.4
28.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Briess - Victory Malt25 lb Victory Malt 34.5 28 12.4%
30 lb Rye30 lb Rye 38 3.5 14.9%
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 12.4%
30 lb American - White Wheat30 lb White Wheat 40 2.8 14.9%
40 lb Rolled Oats40 lb Rolled Oats 33 2.2 19.9%
12 lb Munich - Light 10L12 lb Munich - Light 10L 33 10 6%
6 lb American - Caramel / Crystal 120L6 lb Caramel / Crystal 120L 33 120 3%
12 lb Caramel / Crystal 60L12 lb Caramel / Crystal 60L 34 60 6%
5 lb American - Chocolate5 lb Chocolate 29 350 2.5%
10 lb American - Carapils (Dextrine Malt)10 lb Carapils (Dextrine Malt) 33 1.8 5%
6 lb American - Black Malt6 lb Black Malt 28 500 3%
201 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Columbus6 oz Columbus Hops Pellet 15 Boil 60 min 18.54 30%
14 oz Columbus14 oz Columbus Hops Pellet 15 Whirlpool 0 min 7.86 70%
20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15 g Epsom Salt Water Agt Mash 1 hr.
60 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1420 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 102.25 gal (409 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 90.25 gal (361 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 91.46 gal (365.82 qt) 75.38 301.5  
Strike water volume at mash thickness of 1.5 qt/lb 75.38 301.5  
Mash volume with grains 91.46 365.8  
Grain absorption losses -25.13 -100.5  
Remaining sparge water volume (equipment estimates 52.25 g | 209 qt) 57.75 231  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 102.25 g | 409 qt) 107.75 431  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 100.53 g | 402.1 qt) 103.53 414.1  
Hops absorption losses (whirlpool, hop stand) -0.53 -2.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 103.01 g | 412 qt) 100 400  
Total: 133.13 532.5
Equipment Profile Used: System Default
 
Notes

It's a pretty straightforward style. Keep OG low if you want to be true-to-style, there's a temptation to make it bigger.

Key points:

Malts are certainly the focus, with many using Maris Otter as the base. Certainly a good starting point, if nothing else. Pale chocolate and crystal malts are usually included. Consider brown malt as well if you really like a roasty flavor, as high as 15%. You can definitely obsess over the malts to good effect.

Mash high. 70C/158F is a good starting point. Especially if you let the temp sag over the mash, it's going to come out quite thin if you go too low.

Hops hardly matter, anything Fuggle-like will do.

Consider fermenting a bit high for some yeast character. I think this balances out the flavor a bit, lest the beer come out tasting like roasted-barley tea. Keep malts the focus, but I've done WLP002 at 63-64F for the first 4 days and felt that was a bit too low.

Most will find some time helps, letting it condition for a couple weeks or more. It can be a fun one to sample over time to track the difference.

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  • Last Updated: 2024-08-05 02:21 UTC