Dark mild - Beer Recipe - Brewer's Friend

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Dark mild

117 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Endre - Norway
Calories: 117 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Friday January 3rd 2014
1.038
1.011
3.6%
14.8
20.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Maris Otter Pale2.4 kg Maris Otter Pale 38 3.75 77.7%
0.20 kg United Kingdom - Crystal 60L0.2 kg Crystal 60L 34 60 6.5%
0.20 kg United Kingdom - Extra Dark Crystal 120L0.2 kg Extra Dark Crystal 120L 33 120 6.5%
0.05 kg United Kingdom - Pale Chocolate0.05 kg Pale Chocolate 33 207 1.6%
0.09 kg United Kingdom - Roasted Barley0.09 kg Roasted Barley 29 550 2.9%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 4.9%
3.09 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Pellet 5 Boil 60 min 14.75 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
1 tsp Wyeast nutrient blend Other Boil 15 min.
1 ml DSM - Brewers Clarex Fining Primary 0 min.
8 ml Isinglass (cask) Fining Bottling 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 45 min.
2 g Gypsum Water Agt Sparge 45 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash
1 g CaSO4
2 g CaCl2
1 g NaHCO3

Sparge
2 g CaSO4
2 g CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 L Infusion -- 65 °C 60 min
2 L Temperature -- 76 °C 10 min
17 L Fly Sparge -- 76 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7.7
Mash volume with grains 9.8
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 22.1 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 28  
Equipment Profile Used: System Default
 
Notes

Oxygenate wort to 12 ppm O2.
Pitch 160 billion healthy yeast cells at 17 deg c.
Rise to 20 deg c over night, hold until FG: 1.011.
Coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 10 deg C

Serve at 12 deg c in a clean pint glass through your beer engine

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  • Last Updated: 2021-09-13 13:40 UTC