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ESB

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: 16 Nov 2014
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
6.10 kg Gladfield Ale Malt (3.0 SRM) Grain 1 95.3 %
0.20 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 2 3.1 %
0.10 kg Gladfield Dark Crystal Malt (91.4 SRM) Grain 3 1.6 %
30.00 g Goldings, East Kent [5.80 %] – Boil 60.0 min Hop 4 16.1 IBUs
12.00 g Nugget [12.20 %] – Boil 60.0 min Hop 5 13.5 IBUs
15.00 g Challenger [8.00 %] – Boil 30.0 min Hop 6 8.5 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 7 –
15.00 g Goldings, East Kent [5.80 %] – Boil 15.0 min Hop 8 4.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 42.1 IBUs
Est Color: 8.2 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: 18.72 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.40 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 16.69 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.72 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).

Notes

1968 ESB yeast from slant, on stir plate for 6 days in 500 ml wort