Low gravity, gentle cocoa and a rounded malt finish. Designed as an original style reference for the Beer Control Recipe Library.
Dark Mild
Velvet Bench
Low gravity, gentle cocoa and a rounded malt finish. Designed as an original style reference for the Beer Control Recipe Library.
1.037OG
1.011FG
3.5%ABV
20IBU
32EBC
About this recipe
How it compares to the style
Dark Mild
Comparison between this recipe's calculated parameters and the BJCP style range.
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Challenger | 16.0 g | boil | 60 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops compared to the style's typical hop profile. Estimate based on IBU 20, BU:GU 0.54.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Maris Otter | 2.54 kg | 6 EBC | mash |
| Brown Malt | 0.32 kg | 160 EBC | mash |
| Caramel 60 (60L) | 0.26 kg | 118 EBC | mash |
| Pale Chocolate Malt | 0.10 kg | 600 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| London ESB (Fuller's) | 1.0 pkg | 71% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
85 ppm
SO₄²⁻
75 ppm
HCO₃⁻
75 ppm
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