- Recipe Type
- All Grain
- Yeast
- Safbrew 33
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.073
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 33
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 2 weeks
- Secondary Fermentation (# of Days & Temp)
- 2 weeks
Code:
Adjust for your systems avg efficency! OG Should be about 1.072 - 1.073
Amount Item Type % or IBU
8.00 kg Pale ESB - Gambus (3.0 SRM) Grain 78.6 %
1.00 kg Munich 10 - Gambrinus (10.0 SRM) Grain 9.8 %
0.25 kg Special B Malt (180.0 SRM) Grain 2.5 %
0.13 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.3 %
0.13 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1.3 %
0.13 kg Honey Malt (25.0 SRM) Grain 1.3 %
60.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops 29.3 IBU
30.00 gm Saaz [4.00%] (20 min) Hops 3.8 IBU
0.54 kg Candi Sugar, Clear (0.5 SRM) Sugar 5.3 %
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
MASH
Name Description Step Temp Step Time
Saccharification Add 25.16 L of water at 70.1 C 64.0 C 75 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min
Pitch at 20c. Let it rise on it's own. Do not try to cool as this may crash yeast. Ambient temp was 20-24c.