Categories
Uncategorized

ESB II

ESB II

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 27 Apr 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: 1968 ESB yeast from slant, on stir plate for 6 days in 500 ml wort
Ingredients
Amt Name Type # %/IBU
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 –
6.50 kg Gladfield Ale Malt (3.0 SRM) Grain 2 93.5 %
0.45 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 3 6.5 %
40.00 g Goldings, East Kent [5.80 %] – Boil 60.0 min Hop 4 20.6 IBUs
20.00 g East Kent Goldings (EKG) [8.00 %] – Boil 30.0 min Hop 5 10.9 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 6 –
20.00 g Goldings, East Kent [5.80 %] – Boil 15.0 min Hop 7 5.1 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.060 SG – actual 1050 og
Est Final Gravity: 1.014 SG – 10 May 2015 – 1.010
Estimated Alcohol by Vol: 6.1 %
Bitterness: 36.6 IBUs
Est Color: 9.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 17.83 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.95 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.13 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 17.83 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

IMG_7410.JPG