Harmony in my Mild - Beer Recipe - Brewer's Friend

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Harmony in my Mild

115 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Nicolás González
Calories: 115 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Saturday November 9th 2019
1.038
1.008
3.9%
17.3
12.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.30 kg Finland - Pale Ale Malt7.3 kg Pale Ale Malt 36 2 92.4%
0.20 kg Finland - Cookie Malt0.2 kg Cookie Malt 37 19 2.5%
0.20 kg Finland - Black Malt0.2 kg Black Malt 30 526 2.5%
0.20 kg Finland - Cara Pale0.2 kg Cara Pale 35 4 2.5%
7.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Kent Goldings60 g Kent Goldings Hops Pellet 5 Boil 60 min 17.32 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
6 g Irish moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
33 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.7 L Strike 67 °C 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53 L. Suggest reducing initial water volume to 45.4 L and adding 7.6 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 23.7
Mash volume with grains (equipment estimates 25.9 L) 28.9
Grain absorption losses -7.9
Remaining sparge water volume 38.1
Mash Lauter Tun losses -0.9
Pre boil volume 53
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 47
Top off amount 3
Going into fermentor 50
Total: 61.8  
Equipment Profile Used: System Default
 
Notes

Densidad previo a hervor: 1.033
pH: 5.47
Maceración 66°C - 1.5 horas
ácido fosfórico: + 1.2 ml (vencido)

Densidad primer mosto: 1.065

pH final: 5.51
Densidad inicial: 1.039/8= 1.033@37.2°C
44 +/- 1 litros en fermentador

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  • Last Updated: 2019-11-10 13:07 UTC