Buzzcrafters Old English Mild - Beer Recipe - Brewer's Friend

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Buzzcrafters Old English Mild

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday March 11th 2018
1.049
1.012
4.9%
37.3
17.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Mild8 lb Mild 37 3 86.5%
1 lb United Kingdom - Crystal 70L1 lb Crystal 70L 34 70 10.8%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 5.2 First Wort 0 min 37.26 75%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5.2 Boil 0 min 25%
2 oz / $ 0.00
 
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:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
10 g gypsum, 2 g table salt in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Infusion -- 153 °F 80 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.51 g | 18.1 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

notes from Amber Gold & Black by Martyn Cornell:
mild originally meant any ale drunk fresh; aged ale was called stale
ale was lightly hopped; beer was more heavily hopped
mild could be light or dark, and had a sweet taste from unfermented sugars
needs a bit of sodium chloride or sodium carbonate
around 1830, milds could vary from an O.G. of 1.055 to 1.090
mild malt had a diastatic power between 23 and 30 degrees
pale and amber malts, with invert sugar or cane sugar
mash at higher temperatures, 153–155 °F (67.2–68.3
°C), in order to give a higher level of unfermentables in the wort

I mashed the pale grains, and added the chocolate malt after 45 minutes

color is brown

Saturday, April 7 - racked to secondary
took a gravity reading of 1.014, beer temperature is 62 deg F

Saturday, April 14 - bottled the beer with 5.5 oz. corn sugar
F.G. is 1.014, very little yeast sediment
color brown, tastes delicious, malty, balanced, mild

slow to condition

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  • Last Updated: 2023-08-31 18:46 UTC