Villain's Dark Mild - Beer Recipe - Brewer's Friend

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Villain's Dark Mild

124 calories 14.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Ed
Rating:
5.00 (1 Review)

Calories: 124 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
URL: http://www.oxfordbrewers.com/contact-oxford-brewers/
Created: Wednesday September 26th 2018
1.040
1.013
3.6%
21.3
21.6
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Mild1.5 kg Mild 37 3 67.3%
0.10 kg United Kingdom - Crystal 55L0.1 kg Crystal 55L 34 55 4.5%
0.05 kg United Kingdom - Chocolate0.05 kg Chocolate 34 425 2.2%
0.10 kg Rolled Oats0.1 kg Rolled Oats 33 2.2 4.5%
0.04 kg Molasses0.04 kg Molasses - (late boil kettle addition) 36 80 1.8%
0.05 kg German - Chocolate Wheat0.05 kg Chocolate Wheat 31 413 2.2%
0.10 kg United Kingdom - Crystal 140L0.1 kg Crystal 140L 33 140 4.5%
0.09 kg German - Dark Munich0.09 kg Dark Munich 36 10 4%
0.20 kg United Kingdom - Maris Otter Pale0.2 kg Maris Otter Pale 38 3.75 9%
2.23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northdown10 g Northdown Hops Leaf/Whole 7.78 Boil 60 min 15.95 25%
10 g Bramling Cross10 g Bramling Cross Hops Leaf/Whole 7.23 Boil 10 min 5.37 25%
10 g Bramling Cross10 g Bramling Cross Hops Leaf/Whole 7.23 Boil 0 min 25%
10 g Northdown10 g Northdown Hops Leaf/Whole 7.8 Boil 0 min 25%
40 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
68 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21 L) 14.1
Mash volume with grains (equipment estimates 22.4 L) 15.5
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 11
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Volume into fermentor 12
Total: 14.1  
Equipment Profile Used: System Default
 
Notes

67.5C mash for extra body (ended more like 66)
Ferment at 20 C / 68F for 8 to 10 days

Used half Oxford water treated overnight with activated charcoal to remove chlorine and half Aldi water with

Won the autumn Oxford Brewers Group competition
http://www.oxfordbrewers.com/contact-oxford-brewers/



Award Winning Recipe
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  • Last Updated: 2018-12-03 09:29 UTC