First ESB (60L)

Brewer: Rafael
Batch Size: 15.85 gal	Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 20.26 gal	Style Guide: BJCP 2008
Color: 12.4 SRM	Equipment: Caldeirão 45 (68,3 L)
Bitterness: 36.2 IBUs	Boil Time: 90 min
Est OG: 1.055 (13.6° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.014 SG (3.5° P)	Fermentation: Ale, Single Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
72.49 g	Sulfato de Cálcio (Gypsum) (Mash 60 min)	Misc	1
43.43 g	Sulfato de Magnésio (MgSO4) (Mash 60 min)	Misc	2
17.31 g	Bicarbonato de Sódio (Mash 60 min)	Misc	3
16.76 g	Giz (Mash 60 min)	Misc	4
0.69 g	Cloreto de Cálcio (Mash 60 min)	Misc	5
21.13 gal	Burton On Trent, UK	Water	6
17 lbs 10.19 oz	Pilsen Alemão Globalmalt (3.0 SRM)	Grain	7
11 lbs 0.37 oz	Chateau Pale Ale (4.1 SRM)	Grain	8
4 lbs 6.55 oz	Cara Ruby 50 (Castle Malting) (25.4 SRM)	Grain	9
2 lbs 3.27 oz	Chateau Crystal (76.1 SRM)	Grain	10
1.23 oz	Brewer's Gold [8.5%] - First Wort	Hops	11
0.71 oz	Brewer's Gold [8.5%] - Boil 60 min	Hops	12
0.71 oz	Brewer's Gold [8.5%] - Boil 45 min	Hops	13
0.88 oz	Brewer's Gold [8.5%] - Boil 30 min	Hops	14
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	15
0.88 oz	Fuggles [4.5%] - Boil 10 min	Hops	16
0.88 oz	Fuggles [4.5%] - Boil 5 min	Hops	17
3.0 pkgs	Burton Union Yeast (Mangrove Jack's #M79)	Yeast	18

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