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Old 10-09-2012, 06:06 PM   #1
bendit
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Default All-Grain - Atlantic Bitter - ESB

Recipe Type: All Grain
Yeast: WLP005
Yeast Starter: 2 Vials
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.015
IBU: 38
Boiling Time (Minutes): 60
Color: 15.4
Primary Fermentation (# of Days & Temp): 21 days at 69f
Tasting Notes: Great complex ESB with hints of chocolate bitterness.

Atlantic Bitter

This ESB is inspired by Propeller Brewing's ESB. I couldn't find a definitive clone recipe so I just improvised. It doesn't taste much like the target beer, but is very delicious. I ran out of Willamette hops so I skipped the dry-hop addition, and I think I swapped some of the willamette for warrior for the late hop additions, but forgot to record exactly what.

If I were to do it again, I would mash at a higher temp (155-156f) to get more residual sweetness and a fuller body. I would also swap the Crystal 40 to 60.

Enjoy!

PS: Sorry for the crappy formatting. Using BeerAlchemy and couldn't get the typical ProMash-type output.

Selected Style and BJCP Guidelines
8C-English Pale Ale-Extra Special/Strong Bitter

Minimum OG: 1.048 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 30 IBU Maximum IBU: 50 IBU
Minimum Color: 6.0 SRM Maximum Color: 18.0 SRM


Recipe Overview
Wort Volume Before Boil: 6.75 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.10 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.10 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.043 SG Expected OG: 1.053 SG
Expected FG: 1.015 SG Apparent Attenuation: 70.5 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 37.8 IBU Expected Color (using Morey): 15.4 SRM
BU:GU ratio: 0.71 Approx Color:
Mash Efficiency: 78.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF


Fermentables
Ingredient Amount % MCU When
UK 2 Row (Marris Otter) 8lb 10oz 86.3 % 4.7 In Mash/Steeped
US Caramel 40L Malt 8.00 oz 5.0 % 3.6 In Mash/Steeped
Belgian Aromatic Malt 6.00 oz 3.8 % 1.3 In Mash/Steeped
UK Chocolate Malt 4.00 oz 2.5 % 20.5 In Mash/Steeped
UK Wheat Malt 4.00 oz 2.5 % 0.1 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Warrior 15.2 % 0.60 oz 33.4 Loose Pellet Hops 60 Min From End
US Willamette 4.8 % 0.50 oz 4.4 Loose Pellet Hops 15 Min From End
US Willamette 4.8 % 0.50 oz 0.0 Loose Pellet Hops At turn off
US Warrior 15.5 % 0.25 oz 0.0 Loose Pellet Hops At turn off
US Willamette 4.8 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1.00 oz In Mash


Yeast
White Labs WLP005-British Ale


Water Profile
Target Profile: Burton-On-Trent (UK)
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 251 Total Magnesium (ppm): 9
Total Sodium (ppm): 14 Total Sulfate (ppm): 588
Total Chloride(ppm): 26 Total Bicarbonate (ppm): 123


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (152F) 60 Minutes w/ Mash Out

Step Type Temperature Duration
Rest at 152 degF 60
Raise to and Mash out at 170 degF 10

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Old 04-20-2013, 02:50 PM   #2
rshortt
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Hi bendit, I've been brewing a Propeller inspired ESB for a while now too. I'll post more details later since I'm out on my phone now.

FYI they use Ringwood yeast. I haven't used Ringwood yet but I've used wyeast London ESB and it was awesome.

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Old 04-20-2013, 04:10 PM   #3
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Ok, for comparison, here is my running Propeller ESB "clone". Every time I brew I end up tweaking something. I really just aim to brew a great ESB and don't necessarily follow my clone recipe to the T. I personally use flaked barley instead of flaked wheat but I've read somewhere that Propeller uses flaked wheat. I'll also experiment with different yeasts. My next brew will probably be a little more bitter and lighter in colour since mine usually comes out on the darker side (may be a result of my system). Also, they may treat their water but it certainly isn't on the Burton level. My water additions are more like London levels but I may add more sulphates next time (like 200ppm).

Recipe: Propeller ESB Clone
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 28.0 l
Post Boil Volume: 24.0 l
Batch Size (fermenter): 22.0 l
Bottling Volume: 20.0 l
Estimated OG: 1.055 SG
Estimated Color: 16.4 SRM
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4400.0 g Pale Malt (2 Row) US (2.0 SRM) Grain 6 87.8 %
300.0 g Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 6.0 %
120.0 g Chocolate Malt (450.0 SRM) Grain 8 2.4 %
110.0 g Wheat, Flaked (1.6 SRM) Grain 9 2.2 %
80.0 g Caramel/Crystal Malt -120L (120.0 SRM) Grain 10 1.6 %
18.0 g Warrior [15.00 %] - Boil 60.0 min Hop 11 31.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
25.0 g Willamette [5.50 %] - Boil 15.0 min Hop 13 7.9 IBUs
15.0 g Willamette [5.50 %] - Aroma Steep 10.0 m Hop 14 0.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 15 -

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 5010.0 g
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 30.9 l of water at 69.8 C 66.7 C 75 min

Fermentation: pitch at 65F, let rise to 68F and hold for the remainder of fermentation.

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Old 04-22-2013, 12:37 AM   #4
bendit
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Great to compare! They're not too different.

I made the following tasting notes from mine: Too clean (yeasty), too roasted (chocolate malt), not enough hop aroma.

I was planning on trying it again this fall with Ringwood yeast, a touch less chocolate malt, and a bigger flavor hop addition. Although now that I am writing this I am realizing that just the yeast change alone might make all the flavours align properly.

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Old 04-22-2013, 12:42 AM   #5
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Just looked up Ringwood and noticed that it's the same strain as WLP005. Maybe I'll use a more traditional ESB strain to get the fruity esters I was missing.

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Old 04-23-2013, 01:11 PM   #6
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Yeah I find the yeast to be a big part of any ESB and one reason it's hard to nail. I'm going to brew this again soon and I'll follow up with my results as well.

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Old 04-23-2013, 01:22 PM   #7
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looking at my notes, I think my I fermented on the cool side, which probably inhibited a lot of the yeast character that's needed.

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Old 05-24-2013, 01:47 PM   #8
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I just did up a starter of 005, I'm going to brew your recipe.

Any problems with diacetyl? I heard it's similar to ringwood which can be a diacetyl bomb.

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