#60 Dark mild
Batch23 L
Boil30 min
IBU19.5
SRM24.0
OG1.038
FG1.01
ABV3.68%
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Dark Mild | 13 A | 1.03 - 1.038 | 1.008 - 1.013 | 10 - 25 | 12 - 25 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Keep Flying - Maris Otter | 3.1 kg | 75.52 |
| Crystal medium | 500 g | 12.18 |
| Chocolate malt | 190 g | 4.63 |
| Black malt | 115 g | 2.8 |
| Dextrin | 100 g | 2.44 |
| Crystal DRC | 50 g | 1.22 |
| Dextrose | 50 g | 1.22 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings (EKG) | 32 g | 30 min | Boil | Pellet | 4.2 |
| East Kent Goldings (EKG) | 28 g | 15 min | Boil | Pellet | 4.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda (NaHCO3) | 0.6 g | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 1.8 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 1 g | 0 min | Mash | Water Agent |
| Lactic Acid | 1.1 ml | 0 min | Mash | Water Agent |
| Baking Soda (NaHCO3) | 0.63 g | 0 min | Sparge | Water Agent |
| Calcium Chloride (CaCl2) | 1.9 g | 0 min | Sparge | Water Agent |
| Gypsum (CaSO4) | 1.06 g | 0 min | Sparge | Water Agent |
| Lactic Acid | 1 ml | 0 min | Sparge | Water Agent |
| Protafloc | 0.25 tsp | 15 min | Boil | Fining |
| Yeast Nutrients | 4.6 g | 0 min | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| SafAle English Ale (S-04) | Fermentis | 75% | 15°C - 20°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 67°C | 60 min |
| Mash Out | 75°C | 10 min |
Notes
Recipe from the David Heath Homebrew Youtube channel video "Dark Mild 3.5% ABV Full Flavour Recipe & Full Guide For Homebrewers"
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