Chicory Dark Mild - Beer Recipe - Brewer's Friend

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Chicory Dark Mild

119 calories 13 g 12 oz
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Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 5.97 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 119 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Sunday September 29th 2024
1.036
1.010
3.4%
15.2
13.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Ashburne® Mild Malt5 lb Ashburne® Mild Malt 36.34 5.3 62.5%
0.50 lb Viking - Cookie Malt0.5 lb Cookie Malt 37 25.4 6.3%
1 lb Briess - Blonde RoastOat Malt1 lb Blonde RoastOat Malt 34.5 6 12.5%
0.50 lb Bairds - British Crystal 50/60L0.5 lb British Crystal 50/60L 35 55 6.3%
1 lb GB - Invert Sugar No 31 lb Invert Sugar No 3 - (late boil kettle addition) 36 60 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 30 min 7.81 33.3%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 10 min 7.37 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz chicory root Herb Boil 5 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.22 gal Strike 160 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.1 28.4  
Mash volume with grains 7.66 30.6  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.72 g | 26.9 qt) 5.97 23.9  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 4.5 g | 18 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 7.1 28.4
Equipment Profile Used: System Default
"Chicory Dark Mild" Dark Mild beer recipe by Brewer #436224. BIAB, ABV 3.4%, IBU 15.18, SRM 13.68, Fermentables: (Ashburne® Mild Malt, Cookie Malt, Blonde RoastOat Malt, British Crystal 50/60L, Invert Sugar No 3) Hops: (Goldings) Other: (chicory root, Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2024-10-04 16:34 UTC