Ale: Untested: English Dark Mild - Beer Recipe - Brewer's Friend

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Ale: Untested: English Dark Mild

142 calories 15.6 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 gallons
Post Boil Size: 12.6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Wilby Jackson
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Monday August 13th 2018
1.043
1.012
4.0%
19.5
20.4
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Maris Otter (Crisp)14 lb Maris Otter (Crisp) 38 4 81.8%
1 lb Caramel/Crystal Malt - 65L (Bairds)1 lb Caramel/Crystal Malt - 65L (Bairds) 34.5 65 5.8%
1 lb Chocolate (Briess)1 lb Chocolate (Briess) - (late boil kettle addition) 34.5 350 5.8%
1 lb Biscuit Malt1 lb Biscuit Malt 36.3 23 5.8%
1 oz Caramel/Crystal 40L (US)1 oz Caramel/Crystal 40L (US) 33.8 40 0.4%
0.06 lb Oats, Flaked (Briess)0.0625 lb Oats, Flaked (Briess) 39.1 1.4 0.4%
17.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 6.1 Boil 60 min 12.16 50%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 6.1 Boil 20 min 7.36 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Source Water + Dark malts drive the mash pH down too far. Cold steep the roasted wheat or add during last 15 minutes of mash.

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=JP9JPQP
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.7 gal Infusion -- 153 °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: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.42 25.7  
Mash volume with grains 7.79 31.2  
Grain absorption losses -2.14 -8.6  
Remaining sparge water volume (equipment estimates 8.54 g | 34.2 qt) 8.97 35.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.6 50.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.6 g | 50.4 qt) 11 44  
Total: 15.39 61.6
Equipment Profile Used: System Default
 
Notes

Source Water + Dark malts drive the mash pH down too far. Cold steep the roasted wheat or add during last 15-20 minutes of mash.

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  • Last Updated: 2019-11-09 14:06 UTC