BeezBrew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP-002
- Yeast Starter
- Yes. 2L
- Batch Size (Gallons)
- 5, 67% Efficiency
- Original Gravity
- 1.061
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 35
- Color
- 10.7
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 3
- Tasting Notes
- Fairly sweet, undertones of apple with a nice earthy bite from the hops
Similar to Fuller's ESB, hops are a bit different. Fairly sweet without being too malty with enough hop bitterness and flavor to complement. I think the only thing i might change is upping the bitterness next time. Highly recommend.
Extra sweaty balls
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday September 13, 2009
Head Brewer: Nick
Asst Brewer:
Recipe: Extra sweaty balls
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.061 Plato: 15.00
Anticipated SRM: 10.7
Anticipated IBU: 35.4
Brewhouse Efficiency: 67 %
Wort Boil Time: 60 Minutes
Actual OG: 1.058 Plato: 14.27
Actual FG: 1.018 Plato: 4.58
Alc by Weight: 4.10 by Volume: 5.28 From Measured Gravities.
ADF: 67.9 RDF 56.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 67 %
Anticipated Points From Mash: 61.10
Actual Points From Mash: 60.78
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
16.7 2.00 lbs. Flaked Corn (Maize) America 1.040 1
8.3 1.00 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.35 oz. Wye Challenger Pellet 7.50 12.2 60 min.
0.40 oz. Fuggle Pellet 4.30 2.1 15 min.
0.50 oz. Progress Pellet 8.00 18.7 60 min.
0.40 oz. Goldings - E.K. Pellet 4.75 2.4 15 min.
Yeast
-----
White Labs WLP002 English Ale
Water Profile
-------------
Profile: London
Profile known for: Sweet Stout
Calcium(Ca): 90.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 24.0 ppm
Sulfate(SO4): 58.0 ppm
Chloride(Cl): 18.0 ppm
biCarbonate(HCO3): 123.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 12.00
Water Qts: 14.38 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.20
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Dough In Temp: 166 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 168 Time: 5
Sparge Temp: 170 Time: 10
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 4.56 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Analysis - Regional Matching
----------------------------------
Profile Water Name: London
Your Water Name: Distilled Water
Extra sweaty balls
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday September 13, 2009
Head Brewer: Nick
Asst Brewer:
Recipe: Extra sweaty balls
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.061 Plato: 15.00
Anticipated SRM: 10.7
Anticipated IBU: 35.4
Brewhouse Efficiency: 67 %
Wort Boil Time: 60 Minutes
Actual OG: 1.058 Plato: 14.27
Actual FG: 1.018 Plato: 4.58
Alc by Weight: 4.10 by Volume: 5.28 From Measured Gravities.
ADF: 67.9 RDF 56.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 67 %
Anticipated Points From Mash: 61.10
Actual Points From Mash: 60.78
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
16.7 2.00 lbs. Flaked Corn (Maize) America 1.040 1
8.3 1.00 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.35 oz. Wye Challenger Pellet 7.50 12.2 60 min.
0.40 oz. Fuggle Pellet 4.30 2.1 15 min.
0.50 oz. Progress Pellet 8.00 18.7 60 min.
0.40 oz. Goldings - E.K. Pellet 4.75 2.4 15 min.
Yeast
-----
White Labs WLP002 English Ale
Water Profile
-------------
Profile: London
Profile known for: Sweet Stout
Calcium(Ca): 90.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 24.0 ppm
Sulfate(SO4): 58.0 ppm
Chloride(Cl): 18.0 ppm
biCarbonate(HCO3): 123.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 12.00
Water Qts: 14.38 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.20
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Dough In Temp: 166 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 168 Time: 5
Sparge Temp: 170 Time: 10
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 4.56 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Analysis - Regional Matching
----------------------------------
Profile Water Name: London
Your Water Name: Distilled Water