Club Brew 2023 – Dark Mild
This recipe is shared on BeerSmith as “Winnipeg Brew Bombers (2023-2024) Dark Mild”.
It’s also shared on Brewfather as “WBB Dark Mild (2023/2024 Club Kit)”
Recipe Specifications
| Brewhouse Efficiency | 72% |
| Batch Volume | 20 L |
| Boil Time | 60 min |
| Mash Water | 19 L (5 Gal) |
| Sparge Water | 9.5 L (2.5 Gal)) |
| Total Water | 28.5 L (7.5 Gal) |
| Boil Volume | 25.4 L (6.7 Gal) |
| Pre-Boil Gravity | 1.029 |
| Original Gravity | 1.035 |
| Final Gravity | 1.009 |
| IBU | 19 |
| Strike Temp | 69.5 °C (157°F) — when grain temp is 22 °C (72°F) |
| Temperature | 67 °C (152°F) — 60 min |
| Mash Out | 76 °C (168°F) — 10 min |
Fermentables
| Amount | % | Name |
|---|---|---|
| 2.608 kg (5 lb 12 oz) | 82.8% | Maris Otter Pale Malt |
| 284 g (10 oz) | 9.1% | Caramel/Chrystal Malt – 60L |
| 85 g (3 oz) | 2.7% | Caramel/Chrystal Malt – 120L |
| 85 g (3 oz) | 2.7% | Black (Patent) Malt |
| 85 g (3 oz) | 2.7% | Chocolate Malt |
Hops
| Amount | IBU | Name | Timing |
|---|---|---|---|
| 28 g (1 oz) | 19 IBU | East Kent Goldings (EKG) | Boil – 60 min |
Yeast
Fermentis Safale S-04 – 1 pkg included with kit.
If you prefer liquid yeast, use Wyeast #1968 London ESB Ale
Water Profile
For Winnipeg water, the following additions are suggested:
Mash:
0.83 g Calcium Chloride
0.31 g Gypsum
0.20 g Epsom Salt
Sparge:
1.21 g Calcium Chloride
1.46 g Gypsum
0.29 g Epsom Salt
Extract Version
For the extract version, the base malt (Maris Otter) was replaced with 1.5 Kg Maris Otter Liquid Malt Extract (LME). The other grains are the same.
Extract Directions
To brew the extract version of this recipe you will need to use the BIAB (Brew in a Bag) method. A summary of the steps are listed below. The steps below will outline the process but will not go into detail about all the optional steps. If you have any questions feel free to ask anyone in the club, or email the president.
- In a large pot (minimum 5 gallon pot is recommended) heat 3 – 4 gallons of water to 71 C (160 F) and turn off the heat.
- Pour your grains into a grain bag (muslin bag, or a nylon brew bag) and steep in the water. The temperature will fall. If you don’t have a grain bag, they can be picked up cheap from your favourite home brew shop.
- You’re looking to have the temperature hit approximately 68 C (155 F). Put the lid on the pot and let it steep for about 30 minutes. Ideally, you don’t want to let it get below 62 C (145 F) and not more than 73 C (165 F). *Note: For extract kits, the grains are for flavour mostly so maintaining an exact temperature here is not critical. Just stay in the range and you’ll be fine.
- After the 30 minutes lift the grain bag up and let the liquid drain out back into the pot and dispose of the grains. Caution, it will be HOT! I use an oven mitt.
- Bring the liquid just to a boil then move the pot off the heat. Now add the LME** (Liquid Malt extract) while stirring constantly. Make sure it’s all dissolved. If it isn’t you may scorch the extract.
**TIP: Put the LME can in a hot water bath for about an hour. This will make it “looser” and easier to pour. - Move the pot back onto the heat and bring the liquid to a boil. Once boiling has started start a 60 minute timer and add your hops (East Kent Goldings). This is your only hop addition.
- Cool down the wort as quickly as possible. You can use an immersion chiller (or any other type you have) or you can make an ice water bath in your sink for the pot.
- Once the wort is cooled to less than 25 C (85 F) you can transfer into the fermenter. (Cleaned and sanitized of course).
- Add cold water to top up to 19 L (5 gal). This should reduce the temperature further.
- Once the wort is 18 – 20 C (65 – 68 F) add your yeast.