Old School Mild - Beer Recipe - Brewer's Friend

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Old School Mild

125 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: dfj
Rating:
5.00 (1 Review)

Calories: 125 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Sunday January 21st 2018
1.038
1.010
3.8%
17.1
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 67.8%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 13.6%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 10.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 6.8%
2 oz American - Black Malt2 oz Black Malt 28 500 1.7%
7.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 3.5 Boil 60 min 14.5 66.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 3.5 Boil 10 min 2.63 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each wiflock Fining Boil 15 min.
0.50 tsp burton water salts Water Agt Boil 15 min.
 
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) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 3.5 oz      
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
i have semi hard so just 1/2 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 qt Infusion -- 154 °F --
Starting Mash Thickness: 1.32 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 2.43 9.7  
Mash volume with grains 3.02 12.1  
Grain absorption losses -0.92 -3.7  
Remaining sparge water volume 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 4.19 g | 16.8 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 6.92 27.7
Equipment Profile Used: System Default
 
Notes

had 1 # of 2 row left so i used it feel free to use 6# MO
i have some grains left over like black and crystal 80 to use up
use black or roasted malt too add color
should be ready in 3 weeks after bottling

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-02-18 14:28 UTC