Brewpastor's ESB (American)

[Brewpastor]

[size=+2]Jammin' ESB[/size]
[size=+1]8-C Extra Special/Strong Bitter (English Pale Ale)[/size]
Author: Tom Hart
Date: 9/3/11



Size: 44.0 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 184.88 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.048 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 13.4 (6.0 - 18.0)
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Alcohol: 5.46% (4.6% - 6.2%)
|================#===============|
Bitterness: 41.8 (30.0 - 50.0)
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[size=+1]Ingredients:[/size]
90.0 lb Maris Otter
3.0 lb Crystal Malt 40°L
2.0 lb Crystal Malt 120°L
2 lb Special Roast Malt
145.0 g Magnum (15.2%) - added during boil, boiled 120.0 min
3 oz Cascade (5.5%) - added during boil, boiled 30.0 min
2 oz Cascade (5.5%) - added during boil, boiled 15.0 min
3 oz Cascade (5.5%) - added during boil, boiled 5.0 min
5 oz Cascade (5.5%) - steeped after boil

[size=+1]Schedule:[/size]
Ambient Air: 80.0 °F
Source Water: 70.0 °F
Elevation: 5040 ft

00:10:00 Mash In - Liquor: 24.74 gal; Strike: 169.54 °F; Target: 155.4 °F
00:55:00 Saccrification - Rest: 45.0 min; Final: 155.4 °F
01:10:00 Mash Out - Rest: 15.0 min; Final: 155.4 °F
02:40:00 Fly Sparge - Sparge Volume: 36.37 gal; Sparge Temperature: 168.0 °F; Runoff: 43.82 gal

[size=+1]Notes[/size]
infuse 25 gallons @ 169 degress if grain is 60 degrees to mash at 152 (43 cm, 430 mm)

Sarge with 36 gallons at 168 degrees to collect 49 gallons of wort (62 cm, 620 mm)

[size=-1]Results generated by BeerTools Pro 1.5.1[/size]

 

[Brewpastor]

1056 yeast from a local brewery.

 

[Mike M]

Size: 44.0 gal

 

[Brewpastor]

Size: 44.0 gal

LOL :rockin:

I was brewing with some friends. Actually, the hard part was getting all the grain and liquid into the MLT. We had to go to 1 quart per pound and even then it was tight!

 

[Bob]

Looks good to me! The only thing I would change is swapping Fuggles for the Cascades, but that's only because I am utterly sick of grapefruit in my beer.

Ought to be nice and balanced. Good on yer for using a high-alpha bittering charge.

The only question I have is: 2-hour boil? Fer why?

Bob

 

[Brewpastor]

The Cascades are locally grown and fresh, actually still on the wet side so that is why we used them. They have a slightly different character then the normal Cascades. I was planning on using EKGs, but since those were offered I figured why not!

The two hour hopping is a first wort hopping and simply reflects the time they were actually exposed to wort in the kettle. The actual boil time was 75 minutes, plus whirlpool chilling.

I am assuming this beer will have a fairly citrus character - 1056 fermenter at about 62, Cascade hops, British Crystal all add up to grapefruit! Thus the American notation.