Bottom Bracket ESB

All Grain Recipe

Submitted By: TenSpeed (Shared)
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Brewer: Brent
Batch Size: 11.50 galStyle: Best Bitter (11B)
Boil Size: 14.24 galStyle Guide: BJCP 2015
Color: 11.7 SRMEquipment: Ten Speed BrewEasy
Bitterness: 32.4 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: BIAB, Medium Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 45.0

Ingredients
Amount Name Type #
16.50 gal Saskatoon Water 1
8.00 g Chalk (Mash 60 min) Misc 2
8.00 ml Lactic Acid (Mash 60 min) Misc 3
4.00 g Calcium Chloride (Mash 60 min) Misc 4
0.50 g Potassium Metabisulphite (Mash 0 min) Misc 5
14 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 6
2 lbs 3.20 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 8
1 lbs Wheat, Flaked (1.6 SRM) Grain 9
1.75 oz Challenger [6.5%] - Boil 60 min Hops 10
1.25 oz Amarillo [7.1%] - Boil 30 min Hops 11
2.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1.25 oz Challenger [6.5%] - Boil 1 min Hops 13
1.0 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 14

Taste Notes

Tastes great

Notes

ph before lactic acid at mash flow regulator washer 1.25 during mash flow regulator washer .75 for mash drain Reduced power at foaming boil to 65 percent to get hot break

This Recipe Has Not Been Rated

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