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Dark mild 1

118 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 70 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Brewing Classic Styles
Calories: 118 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Saturday December 9th 2017
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2001 Oktoberfest Brew Session #1 - CDJK Mild

by Maltose Falcons

OG: 1.036 FG: 1.006 ABV: 3.9% IBU: 14

1.038
1.013
3.3%
15.8
17.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.18 kg New Zealand - Ale Malt3.18 kg Ale Malt 37.4 3.05 83.5%
260 g New Zealand - Medium Crystal Malt260 g Medium Crystal Malt 35.4 56.35 6.8%
180 g New Zealand - Dark Crystal Malt180 g Dark Crystal Malt 35.4 96.45 4.7%
70 g New Zealand - Light Chocolate Malt70 g Light Chocolate Malt 32.7 456.85 1.8%
60 g New Zealand - Dark Chocolate Malt60 g Dark Chocolate Malt 32.7 659.9 1.6%
60 g New Zealand - Brown Malt60 g Brown Malt 34 90.36 1.6%
3,810 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g East Kent Goldings27 g East Kent Goldings Hops Pellet 5.1 First Wort 0 min 15.83 100%
27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
8.21 g Calcium Chloride Water Agt Mash 1 hr.
3.66 g Epsom Salt Water Agt Mash 1 hr.
4.19 g Gypsum Water Agt Mash 1 hr.
4.21 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.1 L Infusion -- 68 °C 70 min
Temperature -- 75 °C 10 min
18.7 L Sparge -- 75 °C 20 min
Starting Mash Thickness: 3.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 14.3
Mash volume with grains 16.8
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 25.2 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.8 L) 28
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 28
Going into fermentor 28
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

(25L) (17-12-17)

3.18kg English Ale (Gladfields)
260g Med Crystal
180g Dark Crystal
60g Brown malt
70g Light chocolate
60g Dark chocolate

28g East Kent Goldings @ FWH
70min boil

White labs WLP002 x 2 (no starter)

Mash 68°C - 60mins, 75°C - 10mins
Boil 75mins

Pre-boil gravity 1.042
OG 1.038

Added 3/4L boiling water during boil to keep OG down as efficiency was higher than expected. 1or2L was lost to sterilise chiller. Was at 28L mark at end of boil. 25L into fermenter.

4.2g Gypsum
3.7g Epsom salt
8.2g Calcium Chloride
4g Chalk
4.2g Baking Soda
3.8g Citric acid

1.019 @ 21-12-17
1.016 @ 26-12-17

BABBs Mini Comp winner Feb 18 - Session Beers



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  • Last Updated: 2019-06-26 01:54 UTC