Proper 1420 - Beer Recipe - Brewer's Friend

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Proper 1420

166 calories 20.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.68 gallons
Pre Boil Gravity: 9.9 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: Ward G. Walkup IV
Calories: 166 calories (Per 12oz)
Carbs: 20.9 g (Per 12oz)
Created: Thursday January 28th 2016
12.3 °P
4.5 °P
4.2%
17.2
23.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.25 lb United Kingdom - Maris Otter Pale14.25 lb Maris Otter Pale 38 3.75 74%
1.50 lb United Kingdom - Brown1.5 lb Brown 32 65 7.8%
1.50 lb United Kingdom - Pale Chocolate1.5 lb Pale Chocolate 33 207 7.8%
1.25 lb United Kingdom - Crystal 50L1.25 lb Crystal 50L 34 50 6.5%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 3.9%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 First Wort 0 min 17.2 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.22 28.9  
Mash volume with grains 8.76 35  
Grain absorption losses -2.41 -9.6  
Remaining sparge water volume (equipment estimates 8.05 g | 32.2 qt) 9.12 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13.68 54.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.34 65.3
Equipment Profile Used: System Default
 
Notes


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 106 Mild
Brewer: Ward G. Walkup IV
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (42.0)

Recipe Specifications
--------------------------
Boil Size: 8.68 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.052 SG
Estimated Color: 29.1 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 66.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 12.1 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 60.5 %
1 lbs 5.5 oz Pale Chocolate Malt (200.0 SRM) Grain 2 10.5 %
1 lbs 4.5 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
1 lbs 4.5 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 4 10.0 %
10.3 oz Special B (Dingemans) (147.5 SRM) Grain 5 5.0 %
1.03 oz Goldings, East Kent [5.00 %] - First Wor Hop 6 18.1 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 7 -
8.2 oz Candi Sugar, Dark (180.0 SRM) Sugar 8 4.0 %


Mash Schedule: BIAB, Full Body
Total Grain Weight: 12 lbs 13.1 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 42.33 qt of water at 165.4 F 158.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Chilled to 70 F. Oxygenated with pure O2 for 60 seconds. Pitched yeast and 68-70 F and ferment at 72 F, ramp to 74 F.

Keeps getting better with age. Sweetness not apparent at first, but over time some nice caramel notes developing and roast fading. Balance improving.

Created with BeerSmith 2 - http://www.beersmith.com

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  • Last Updated: 2016-03-06 22:00 UTC