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Through a Mild Darkly System


Details

Beer Style
11A Mild (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
300.8 points
Potential Extract
210.5 points (70% from recipe)
Anticipated OG
1.042 SG
Boil SG
1.030 SG (at start of boil)
Anticipated Color
19.8 SRM     
Estimated IBU
18.3 IBU
Estimated FG
1.013 SG
Estimated Alcohol
3.8 %abv
Mash
60 m @ 154.4 tempF

Style Compliance

11A Mild
Original Gravity
1.030-1.038 SG
Final Gravity
1.008-1.013 SG
Alcohol
2.8-4.5 %abv
Bitterness
10.0-25.0 IBU
Color
12.0-25.0 SRM
 
OG
1.042 SG High
FG
1.013 SG High
Alcohol
3.8 %abv
Bitterness
18.3 IBU
Color
19.8 SRM
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 7 lbs 3.2 °L 37 ppg 84.8 %
Briess Caramel 60L 8 oz 60.0 °L 34 ppg 6.1 %
Briess Caramel 120L 6 oz 120.0 °L 32 ppg 4.5 %
Crisp Pale Chocolate 4 oz 225.0 °L 35 ppg 3.0 %
Briess Black Barley 2 oz 500.0 °L 32 ppg 1.5 %
Totals 8.2 lbs 300.8 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 7 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist84.8 %
Name: Briess Caramel 60L
Amount: 8 oz
Color: 60.0 °L
Potential: 34 ppg
% Grist6.1 %
Name: Briess Caramel 120L
Amount: 6 oz
Color: 120.0 °L
Potential: 32 ppg
% Grist4.5 %
Name: Crisp Pale Chocolate
Amount: 4 oz
Color: 225.0 °L
Potential: 35 ppg
% Grist3.0 %
Name: Briess Black Barley
Amount: 2 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist1.5 %
Totals
Amount: 8.2 lbs
Potential: 300.8 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 0.85 oz @ 5.0 %AA (4.3 AAU) 18.3 (40.2 %) Boil 60 min
Totals 0.8 oz
Hop: Golding
Amount: 0.85 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 0.8 oz

Yeast

Name Attenuation When
Wyeast 1968 London ESB Ale 69 % Primary
Name: Wyeast 1968 London ESB Ale
Attenuation: 69 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.