The Bitter End ESB |
Type: All Grain | Date: 4/26/2004 |
Batch Size: 5.00 gal | Brewer: Colin M. Brougham |
| Boil Size: 7.06 gal | Asst Brewer: |
| Boil Time: 80 min | Equipment: 48-Quart MLT and Keggle (5.0 gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 7.00 lb | Pale Malt (2 Row) UK (2.0 SRM) | Grain | 77.78 % | | 1.00 lb | Munich Malt (9.0 SRM) | Grain | 11.11 % | | 0.50 lb | Carastan (35.0 SRM) | Grain | 5.56 % | | 0.50 lb | Wheat Malt, UK (2.0 SRM) | Grain | 5.56 % | | 1.00 oz | Goldings, East Kent [5.90 %] (60 min) | Hops | 20.7 IBU | | 1.00 oz | Fuggles [3.10 %] (80 min) (First Wort Hop) | Hops | 12.6 IBU | | 0.25 oz | Goldings, East Kent [5.90 %] (10 min) | Hops | 1.9 IBU | | 0.25 oz | Goldings, East Kent [5.90 %] (5 min) (Aroma Hop-Steep) | Hops | - | | 1.00 items | Whirlfloc Tablet (Boil 15.0 min) | Misc | | | 1 Pkgs | Edinburgh Ale (White Labs #WLP028) [Starter 828 ml] [Cultured] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.049 SG | Measured Original Gravity: 1.010 SG |
| Est Final Gravity: 1.013 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 4.65 % | Actual Alcohol by Vol: 0.65 % |
| Bitterness: 35.2 IBU | Calories: 43 cal/pint |
| Est Color: 6.4 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Light Body, No Mash Out (150 F) | Total Grain Weight: 9.00 lb |
| Sparge Water: 5.58 gal | Grain Temperature: 60.0 F |
| Sparge Temperature: 185.0 F | TunTemperature: 60.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Single Infusion, Light Body, No Mash Out (150 F)| Step Time | Name | Description | Step Temp |
|---|
| 75 min | Mash In | Add 11.25 qt of water at 167.3 F | 150.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 11.2 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 40.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
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