400d
Well-Known Member
- Joined
- Aug 20, 2009
- Messages
- 583
- Reaction score
- 3
- Recipe Type
- All Grain
- Yeast
- S-04
- Yeast Starter
- nope
- Additional Yeast or Yeast Starter
- nope
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.052
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 39
- Color
- 13
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- nope
- Additional Fermentation
- nope
- Tasting Notes
- This beer came out great. Typical English hops along with nice fruity S-04 character.
[size=+2]Blue ESB[/size]
[size=+1]8-C Extra Special/Strong Bitter (English Pale Ale)[/size]
Author: D.
Date: 24.7.2012
Size: 6,00*gal
Efficiency: 73,0%
Attenuation: 78,0%
Calories: 242,64*kcal per 16 fl oz
Original Gravity: 1,052 (1,048 - 1,060)
|=============#==================|
Terminal Gravity: 1,011 (1,010 - 1,016)
|===========#====================|
Color: 12,87 (6,0 - 18,0)
|=================#==============|
Alcohol: 5,32% (4,6% - 6,2%)
|===============#================|
Bitterness: 39,0 (30,0 - 50,0)
|===============#================|
[size=+1]Ingredients:[/size]
11*lb (85,9%) 11*lb Pilsner Malt - added during mash
0,9*lb (7,0%) 0,9*lb Home Toasted Malt - added during mash
0,9*lb (7,0%) 0,9*lb Medium Crystal - added during mash
0,4*oz (15,7%) 0,4*oz Target (11,1%) - added during boil, boiled 60*m
0,4*oz (15,7%) 0,4*oz Challenger (7,12%) - added during boil, boiled 60*m
0,4*oz (15,7%) 0,4*oz Northdown (9,2%) - added during boil, boiled 60*m
0,35*oz (13,8%) 0,35*oz Challenger (7,12%) - added during boil, boiled 10*m
1*oz (39,2%) 1*oz East Kent Goldings (5,85%) - added during boil, boiled 3*m
1,0*ea 1,0*ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15*m
1,0*ea 1,0*ea Fermentis S-04 Safale S-04
[size=+1]Schedule:[/size]
Ambient Air: 28*°C
Source Water: 14*°C
Elevation: 600*m
00:53:04 Mash in - Liquor: 4,6*gal; Strike: 71,26*°C; Target: 66,0*°C
01:53:04 Mash - Rest: 60*m; Final: 64,6*°C
02:03:04 Sparge - First runnings: 0,0*gal sparge @ 75,6*°C, 0,0*m; Sparge: 3,72*gal sparge @ 75,6*°C, 10*m; Total Runoff: 6,69*gal
[size=+1]Notes[/size]
Water: Ca 120, Mg 27, Na 2, Cl 48, SO4 142, HCO3 244, with 2,5 ml of lactic acid added to mash pH of the mash was 5,53.
First sample on 29.07.2012 measured 1.012
Second sample on 05.08.2012 measured 1.011
Bottled on 13.08.2012 with 7,25 g/l white sugar at 2,7 vol CO2.
[size=-1]Results generated by BeerTools Pro 1.5.23[/size]
This one turned out really great. I am amazed. Everything in this beer is just like it is supposed to be. EKG's are simply adorable hops. What really contributed the overall impression is my own home roasted biscuit malt. I roasted Pilsner malt in my oven for 20 minutes @ 340F and used it in this recipe. This is one of those recipes that you just want to repeat as soon as possible. I named it the Blue ESB because I was listening to Muddy Waters on my brewday
I changed the recipe from metric but there are some measures still left in metric and Celsius... sorry for that.
Here is the picture of it on my guitar.
[size=+1]8-C Extra Special/Strong Bitter (English Pale Ale)[/size]
Author: D.
Date: 24.7.2012
Size: 6,00*gal
Efficiency: 73,0%
Attenuation: 78,0%
Calories: 242,64*kcal per 16 fl oz
Original Gravity: 1,052 (1,048 - 1,060)
|=============#==================|
Terminal Gravity: 1,011 (1,010 - 1,016)
|===========#====================|
Color: 12,87 (6,0 - 18,0)
|=================#==============|
Alcohol: 5,32% (4,6% - 6,2%)
|===============#================|
Bitterness: 39,0 (30,0 - 50,0)
|===============#================|
[size=+1]Ingredients:[/size]
11*lb (85,9%) 11*lb Pilsner Malt - added during mash
0,9*lb (7,0%) 0,9*lb Home Toasted Malt - added during mash
0,9*lb (7,0%) 0,9*lb Medium Crystal - added during mash
0,4*oz (15,7%) 0,4*oz Target (11,1%) - added during boil, boiled 60*m
0,4*oz (15,7%) 0,4*oz Challenger (7,12%) - added during boil, boiled 60*m
0,4*oz (15,7%) 0,4*oz Northdown (9,2%) - added during boil, boiled 60*m
0,35*oz (13,8%) 0,35*oz Challenger (7,12%) - added during boil, boiled 10*m
1*oz (39,2%) 1*oz East Kent Goldings (5,85%) - added during boil, boiled 3*m
1,0*ea 1,0*ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15*m
1,0*ea 1,0*ea Fermentis S-04 Safale S-04
[size=+1]Schedule:[/size]
Ambient Air: 28*°C
Source Water: 14*°C
Elevation: 600*m
00:53:04 Mash in - Liquor: 4,6*gal; Strike: 71,26*°C; Target: 66,0*°C
01:53:04 Mash - Rest: 60*m; Final: 64,6*°C
02:03:04 Sparge - First runnings: 0,0*gal sparge @ 75,6*°C, 0,0*m; Sparge: 3,72*gal sparge @ 75,6*°C, 10*m; Total Runoff: 6,69*gal
[size=+1]Notes[/size]
Water: Ca 120, Mg 27, Na 2, Cl 48, SO4 142, HCO3 244, with 2,5 ml of lactic acid added to mash pH of the mash was 5,53.
First sample on 29.07.2012 measured 1.012
Second sample on 05.08.2012 measured 1.011
Bottled on 13.08.2012 with 7,25 g/l white sugar at 2,7 vol CO2.
[size=-1]Results generated by BeerTools Pro 1.5.23[/size]
This one turned out really great. I am amazed. Everything in this beer is just like it is supposed to be. EKG's are simply adorable hops. What really contributed the overall impression is my own home roasted biscuit malt. I roasted Pilsner malt in my oven for 20 minutes @ 340F and used it in this recipe. This is one of those recipes that you just want to repeat as soon as possible. I named it the Blue ESB because I was listening to Muddy Waters on my brewday
I changed the recipe from metric but there are some measures still left in metric and Celsius... sorry for that. Here is the picture of it on my guitar.
