bendit
Active Member
- Recipe Type
- All Grain
- Yeast
- WLP005
- Yeast Starter
- 2 Vials
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 38
- 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
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