Dark Mild
Mild

 

Type: All Grain

 Date: 7/3/2009

Batch Size: 10.00 gal

 Brewer: Brad Nixon
Boil Size: 13.19 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 82.76 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.17 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.17 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 3.45 %
0.50 lb Pale Chocolate (200.0 SRM) Grain 3.45 %
1.55 oz Willamette [4.90 %] (60 min) Hops 15.2 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1.60 ml Lactic Acid (Mash 60.0 min) Misc
3.00 gm Baking Soda (Boil 90.0 min) Misc
3.00 gm Baking Soda (Mash 60.0 min) Misc
5.00 gm Chalk (Boil 90.0 min) Misc
5.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 1500 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.040 SG

 Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.52 % Actual Alcohol by Vol: 3.77 %
Bitterness: 15.2 IBU Calories: 176 cal/pint
Est Color: 22.5 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 14.50 lb
Sparge Water: 7.93 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 161.7 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 3.5 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 32.0 F Age for: 14.0 days
Storage Temperature: 32.0 F  
 

Notes
Add Lactic Acid to sparge water to lower pH.

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