Dark Mild - Beer Recipe - Brewer's Friend

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Dark Mild

125 calories 13.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BenMan + Homebrew.ai GPT
Calories: 125 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Sunday February 9th 2025
1.038
1.010
3.7%
17.7
30.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Crisp Malting - Finest Maris Otter3 lb Finest Maris Otter 36.8 2.4 64.7%
0.75 lb Simpsons - Crystal Medium0.75 lb Crystal Medium 33 65.01 16.2%
0.33 lb Crisp Malting - Chocolate Malt0.33 lb Chocolate Malt 32.66 450 7.1%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 5.4%
0.25 lb Candi Syrup - Belgian Candi Syrup - D-450.25 lb Belgian Candi Syrup - D-45 32 45 5.4%
0.06 lb Briess - Midnight Wheat Malt0.06 lb Midnight Wheat Malt 25 550 1.3%
4.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 14.95 71.4%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 5 Boil 10 min 2.71 28.6%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid 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) 38 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 22       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Infusion -- 156 °F 60 min
Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.3 g | 21.2 qt) 4.38 17.5  
Mash volume with grains (equipment estimates 5.65 g | 22.6 qt) 4.73 18.9  
Grain absorption losses -0.55 -2.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 3.6 14.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes



conditioning in the keg, 22 g of dextrose to achieve about 1.5 volumes of CO₂. Leave at room temperature for about 10–14 days before chilling and serving at low pressure (5–8 PSI).

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  • Last Updated: 2025-02-09 23:08 UTC