ESB FIRST RECIPE

IPA, Pale Ales And Bitters, Mild, Brown Ales, Old Ale, Porter & Stouts etc

ESB FIRST RECIPE

Postby boab44stout » Mon Mar 23, 2015 22:30

Just decided to cobble together an extra special bitter as i have some grain and hops that need using up from last year.
Due to the fact i will be using up hops from last year the all arent English variety i will be using citra in the boil and for dry hopping as i do like the flavour and aroma.

:pray: hope it works out okay in the end
Extra Special/Strong Bitter (English Pale Ale) (8 C)



Type: All Grain
Batch Size: 23.00 l
Boil Size: 28.93 l
Boil Time: 60 min
End of Boil Vol: 27.04 l
Final Bottling Vol: 22.00 l
Fermentation: Ale, Two Stage




5.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2 90.9 %
0.25 kg Aromatic Malt (26.0 SRM) Grain 3 4.5 %
0.20 kg Cara (Crisp) (17.5 SRM) Grain 4 3.6 %
0.05 kg Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 5 0.9 %

Mash Steps


Mash In Add 16.34 l of water at 72.4 C 66.7 C 60 min
◯ Fly sparge with 20.10 l water at 75.6 C

◯ Add water to achieve boil volume of 28.93 l
◯ Estimated pre-boil gravity is 1.049 SG



40.00 g East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min Hop 6 17.9 IBUs
14.00 g Challenger [7.50 %] - Boil 45.0 min Hop 7 9.5 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
20.00 g Centennial [10.00 %] - Boil 15.0 min Hop 9 9.8 IBUs
10.00 g Northern Brewer [8.50 %] - Boil 5.0 min Hop 10 1.5 IBUs
10.00 g Citra [12.00 %] - Boil 2.0 min Hop 11 0.9 IBUs
◯ Estimated Post Boil Vol: 27.04 l and Est Post Boil Gravity: 1.054 SG

Cool and Transfer Wort
◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 23.00 l

Pitch Yeast and Measure Gravity and Volume




1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 12 -
◯ Measure Actual Original Gravity _______ (Target: 1.054 SG)
◯ Measure Actual Batch Volume _______ (Target: 23.00 l)
◯ Add water if needed to achieve final volume of 23.00 l

Fermentation
◯ 19 Mar 2015 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
◯ 23 Mar 2015 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)



20.00 g Citra [12.00 %] - Dry Hop 10.0 Days Hop 13 0.0 IBUs
◯ Measure Final Gravity: _________ (Estimate: 1.014 SG)
◯ Date Bottled/Kegged: 02 Apr 2015 - Carbonation: Bottle with 129.40 g Corn Sugar
◯ Age beer for 30.00 days at 18.3 C
User avatar
boab44stout
Brewer
 
Posts: 254
Joined: Thu Apr 10, 2014 12:02
Location: motherwell

Re: ESB FIRST RECIPE

Postby robwalker » Tue Mar 24, 2015 10:15

Looks good! I've brewed a few English beers with a minimal US dry hop lately and i'm really fond of them, nice to have a non overpowering citrus aroma. Cheers!
User avatar
robwalker
Brewer
 
Posts: 3304
Joined: Sat Apr 12, 2014 18:55
Location: Longbridge, Birmingham

Re: ESB FIRST RECIPE

Postby Grumpydev » Tue Mar 24, 2015 10:20

If the grain is pre-crushed and from last year you might want to drop your efficiency estimate down a bit from whatever you normally achieve, and compensate for it with more grain (if you want to).
User avatar
Grumpydev
Brewer
 
Posts: 202
Joined: Wed Jan 28, 2015 22:20
Location: Cheshire, UK

Re: ESB FIRST RECIPE

Postby boab44stout » Tue Mar 24, 2015 10:24

hi there grumpydev i might just do that and ad a bit more grain i actually didn't think of that thanks for the input i will put another scoop of grain in
User avatar
boab44stout
Brewer
 
Posts: 254
Joined: Thu Apr 10, 2014 12:02
Location: motherwell

Re: ESB FIRST RECIPE

Postby boab44stout » Tue Mar 24, 2015 10:24

Will take some pictures of the brew day
User avatar
boab44stout
Brewer
 
Posts: 254
Joined: Thu Apr 10, 2014 12:02
Location: motherwell


Who is online

Users browsing this forum: No registered users and 1 guest