Dark Mild Ale - 13L Recipe

Recipe Info

Recipe Image

Dark Mild Ale - 13L

by on
All Grain
13 Liter(s)
16.3 Liter(s)
60 min
75%
Follow recipe details for original but adjusting the amounts. Yeast needs to be adjusted. 7.2 litres water in the mash 11.5 litres water for sparge = 18.7 litres Grain will soak up 1L per kg, so after mash and lauter/sparge we should have around = 16.3 litres (pre-boil size) Losses during boil were around 20% last time so we should end up with 13L after boil (final batch size)

This recipe was cloned from Dark Mild Ale.

Fermentables

85% - Pale 2-Row - UK
1.9363
36
2
Mash
4% - Crystal 60L - UK
0.0972
34
60
Mash
4% - Crystal 140L - UK
0.0972
33
140
Mash
3% - Black Patent Malt - UK
0.0773
25
500
Mash
3% - Pale Chocolate - UK
0.0773
32
200
Mash

Hops

East Kent Goldings
13.6842
Pellet
Boil
60 min(s)
5.5
16.2

Yeast

White Labs English Ale WLP002
72%

Other Stuff

No other stuff in this recipe

Mash Steps

Beta-Glucan Rest
Direct Heat
68
60 min
Mash-Out
Direct Heat
76
0 min

Special Instructions

1.
Mash for 60 min at 68degC
2.
Mash out at 76degC
3.
Sparge water at 77degC
4.
Boil for 60mins
5.
Add Protofloc at 15 mins
6.
Chill to 19degC asap
7.
Pitch yeast: 6g
8.
Ferment at 19degC until 2 days after fermentation appears complete (around 7 days in total)
9.
Force carbonate/Keg and condition for 2 weeks at around 10 - 13 degC

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dark Mild Ale - 13L
  • 13.00 Gallons Liters Batch Size
  • 16.30 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.039 OG
  • 1.011 FG
  • 16.2 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 22.1° SRM Color
  • 75% Efficiency
  • 3.6% ABV Alcohol
  • 128 per 12oz Calories
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