Dark Mild Recipe - Reaper's Mild

Recipe Info

Recipe Image

Reaper's Mild

by on
All Grain
25 Liter(s)
28.7854 Liter(s)
60 min
75%
Mash at 70 degrees Celsius for 60 minutes at 1.25:1 ratio (10.47liters) mashout with 4 litres of boiling water and Vorlauf till first runnings are clear. Double batch sparge with 76 degree Celsius water to get to pre-boil volume. Pitch yeast at the starting fermentation temp of 18.3 degrees Celsiis and ramp up to 20 degrees Celsius after 3 days at initial fermentation temp. After 10 days of primary fermentation rack to a keg or bottling bucket and carb to 1.8 volumes.

Fermentables

71% - Maris Otter Pale (UK)
3
38
3
Mash
9% - Crystal Malt 150EBC
0.391
36
57
Mash
7% - Crystal 60L - UK
0.286
34
60
Mash
6% - Blackswaen Honey Biscuit
0.25
37
30
Mash
3% - Crystal 45L - UK
0.14
34
45
Mash
3% - Chocolate Rye Malt - DE
0.129
34
250
Mash
1% - Chocolate Malt 800EBC
0.05
34
300
Mash

Hops

Willamette (US)
15
Pellet
Boil
45 min(s)
6.5
10.0
Target
10
Pellet
Boil
15 min(s)
10.7
5.9

Yeast

Nottingham Yeast
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Reaper's Mild
Dark Mild
  • 25.00 Gallons Liters Batch Size
  • 28.79 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.040 OG
  • 1.010 FG
  • 15.9 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 17.8° SRM Color
  • 75% Efficiency
  • 3.8% ABV Alcohol
  • 130 per 12oz Calories
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