ASH BrewBlogs > Recipes > BCS Mild [Mild]

Recipe: BCS Mild

Specifics

Style:

Category:	English Brown Ale
Number:	11A

A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.

Commercial Examples: Moorhouse Black Cat, Gale’s Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain’s Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde’s Mardler’s Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster.

Contributor:

Ben Lipman

Yield:

6 gallons

Color (SRM/EBC):

16.9/33.3

Bitterness (Calc):

14.6 IBU

BU/GU:

1.46

Calories:

33 (12 ounces)

ABV:

0.7%

ABW:

0.5%

OG:	1.010
OG (Plato):	2.56° P
FG:	1.005
FG (Plato):	1.28° P
Real Extract:	1.52° P
App. Atten.:	49.8%
Real Atten.:	40.8%

General Information

Method:	All Grain
Source:	Llama

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

7.00 pounds

Pale Malt, Maris Otter

84.7% of grist

0.50 pounds

Caramel/Crystal Malt - 60L

6.1% of grist

0.38 pounds

Caramel/Crystal Malt -120L

4.6% of grist

0.25 pounds

Special B Malt

3% of grist

0.13 pounds

Black (Patent) Malt

1.6% of grist

8.26 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	7.8 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	8.3 pounds
Grain Absorbtion:	1.8 gallons
Total Water Needed:	10.5 gallons	7.8 gallons (runoff) + 1.8 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	2.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.8 gallons	10.5 gallons (total water) – 2.7 gallons (mash water)

)

100% of grist

Hops

0.85 ounces	Goldings, East Kent 5.00% Pellet @ 60 minutes Type: Aroma Use: Boil	4.3 AAUs
0.85 ounces	Total Hop Weight	4.3 AAUs

Yeast

Wyeast Labs London ESB Ale — Liquid — 0

Wyeast Labs London ESB Ale — Liquid — 0

Fermentation

Primary:	4 days @ 68° F
Secondary:	7 days @ 68° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

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BCS of Dortmunder Export 12g
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