Common Room ESB v2 ekg 
All Grain Recipe
Submitted By: fredhead (Shared)
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| Batch Size: 12.00 gal | Style: Strong Bitter (11C) |
| Boil Size: 13.50 gal | Style Guide: BJCP 2015 |
| Color: 10.7 SRM | Equipment: My Equipment |
| Bitterness: 34.9 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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