Clark Kent Dark Mild
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.030 SG | Maximum OG: | 1.038 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 10 IBU | Maximum IBU: | 25 IBU |
| Minimum Color: | 12.0 SRM | Maximum Color: | 25.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 7.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.031 SG | Expected OG: | 1.037 SG |
| Expected FG: | 1.011 SG | Apparent Attenuation: | 69.9 % |
| Expected ABV: | 3.4 % | Expected ABW: | 2.7 % |
| Expected IBU (using Tinseth): | 24.0 IBU | Expected Color (using Morey): | 22.5 SRM |
| BU:GU ratio: | 0.66 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 7lb 0oz | 82.4 % | 4.7 | In Mash/Steeped |
| US Caramel 90L Malt | 8.00 oz | 5.9 % | 7.5 | In Mash/Steeped |
| German CaraMunich I | 8.00 oz | 5.9 % | 2.9 | In Mash/Steeped |
| UK Chocolate Malt | 3.00 oz | 2.2 % | 14.1 | In Mash/Steeped |
| UK Roasted Barley | 3.00 oz | 2.2 % | 20.0 | In Mash/Steeped |
| Belgian Special B | 2.00 oz | 1.5 % | 3.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Fuggle | 4.5 % | 1.00 oz | 16.8 | Loose Pellet Hops | 60 Min From End |
| Kent Goldings | 5.0 % | 0.50 oz | 7.2 | Loose Pellet Hops | 30 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |