ESB
Extra Special/Strong Bitter (English Pale Ale)

 

Type: All Grain

 Date: 5/21/2007

Batch Size: 6.50 gal

 Brewer: Jamil
Boil Size: 8.17 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 94.12 %
8.0 oz Caramalt (Thomas Fawcett) (15.0 SRM) Grain 3.92 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.96 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 27.1 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter 35 ml] Yeast-Ale
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 125 ml] Yeast-Ale
1 Pkgs SafAle S-04 English Ale (Fermentis #S-04) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.055 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.90 % Actual Alcohol by Vol: 0.65 %
Bitterness: 27.1 IBU Calories: 43 cal/pint
Est Color: 7.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion 152 Total Grain Weight: 12.75 lb
Sparge Water: 5.81 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion 152
Step Time Name Description Step Temp
60 min Sacrification Add 16.58 qt of water at 163.2 F 152.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 1.8
Pressure/Weight: 2.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Choose one of the yeasts