Common Room ESB v2 ekg

All Grain Recipe

Submitted By: fredhead (Shared)
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Batch Size: 12.00 galStyle: Strong Bitter (11C)
Boil Size: 13.50 galStyle Guide: BJCP 2015
Color: 10.7 SRMEquipment: My Equipment
Bitterness: 34.9 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Three Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs 14.29 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 8.48 oz Caramunich II (Weyermann) (63.0 SRM) Grain 2
7.00 oz Caraaroma (130.0 SRM) Grain 3
3.00 oz East Kent Goldings (EKG) [5.6%] - First Wort Hops 4
1.00 oz East Kent Goldings (EKG) [5.6%] - Boil 20 min Hops 5
2.20 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz East Kent Goldings (EKG) [5.6%] - Boil 0 min Hops 7
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 8

Notes

Brewday 6/21/16 7.4 ml phos, (+3) dough in 166.8 (+1) hit 157.4 (+3.4) but as i stirred i found huge huge clups which brought the temp down to 153.3 (-.7) i Left it. lid closed 7:56. Ph at 15 min was 5.68 adddd 5ml of acid went down to 5.04, too low, left it. begab to sparge after 1 hour, pretty stuck. the sparged worke itself out (maybe mash out temps, maybe longer pauses between bacth infusion and vorlauf (3-4 min). boil begins 10:05. preboil pH showed up as 5.36 seemed fishy, calibrated ph now it is 4.99 oops. Did TDS tests, RO 18, tap 254, filtered 233.

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