Lucky 13 Dark Mild Beer Recipe | Partial Mash Dark Mild | Brewer's Friend
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Lucky 13 Dark Mild

173 calories 19.3 g 12 oz
Beer Stats
Method: Partial Mash
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.8 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Laurie Ann Gutierrez
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday October 14th 2021
1.052
1.015
4.8%
12.5
19.3
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz Dingemans - Biscuit12 oz Biscuit 34.5 22 10%
8 oz Dingemans - Mroost 900 MD Chocolate Malt8 oz Mroost 900 MD Chocolate Malt 32 340 6.7%
4 oz Dingemans - Special B4 oz Special B 33.1 125 3.3%
6 lb Briess - DME Golden Light6 lb DME Golden Light 44.6 4 80%
120 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 each Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Add crushed grains to a steeping bag. Heat 2.5 gallons of water to 155 °F (68° C), add the steeping grains and let steep for 30 minutes. Discard bag, bring liquid to a boil. Remove from heat and add Malt Extract, stir until dissolved. Return to heat, heat to a boil. Once liquid is 212 °F (100 °C), add hops and boil wort for 60 minutes. Remove from heat and chill wort in an ice bath, attempt to bring it under 100 °F (37 °C) in under 30 minutes. Add 2 gallons of cold water to a sanitized fermentor, transfer cooled wort on top of cold water, leaving behind trub. Top with cold water to bring the full volume to 5 gallons. Attempt to aerate the wort, seal the fermentor and swirl/swish the wort. Pitch (add ;) your yeast when your wort is under 80 °F (26° C), add sanitized airlock and ferment for 14 days at 68 °F (20° C).

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-10-14 17:29 UTC
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