Reaper's Mild - mod - Beer Recipe - Brewer's Friend

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Reaper's Mild - mod

126 calories 14.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 3.75 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 85% (brew house)
Source: HBT - azscoob
Calories: 126 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)
Created: Tuesday March 1st 2016
1.038
1.012
3.5%
23.1
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb United Kingdom - Maris Otter Pale3.25 lb Maris Otter Pale 38 3.75 70.7%
14 oz American - Caramel / Crystal 60L14 oz Caramel / Crystal 60L 34 60 19%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 5.4%
2 oz United Kingdom - Brown2 oz Brown 32 65 2.7%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 2%
73.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Cascade0.13 oz Cascade Hops Pellet 6.8 Boil 60 min 5.28 13%
0.26 oz East Kent Goldings0.26 oz East Kent Goldings Hops Pellet 5.5 Boil 45 min 7.84 26%
0.61 oz East Kent Goldings0.61 oz East Kent Goldings Hops Pellet 5.5 Boil 15 min 9.94 61%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp rehydrated irish moss Fining Boil --
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 tsp of calcium chloride dihydrate/Calcium Chloride to each 5 gallons
1/2 tsp gypsum as well as 1/2 tsp calcium chloride to mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Infusion -- 158 °F 60 min
5 qt Sparge -- 180 °F 10 min
5 qt Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.44 5.7  
Mash volume with grains 1.8 7.2  
Grain absorption losses -0.57 -2.3  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.29 g | 21.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.75 15  
Going into fermentor 3.75 15  
Total: 5.32 21.3
Equipment Profile Used: System Default
 
Notes

Pitch yeast at the starting fermentation temp of 65 degrees and ramp up to 68 degrees after 3 days at initial fermentation temp.

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  • Last Updated: 2016-03-13 19:41 UTC