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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: 32.6 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: BIAB, Medium Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 0.0

Ingredients
Amount Name Type #
15.90 gal Saskatoon 2015 Water 1
7.00 g Chalk (Mash 60 min) Misc 2
5.00 g Calcium Chloride (Mash 60 min) Misc 3
0.50 g Potassium Metabisulphite (Mash 90 min) Misc 4
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
2 lbs 3.20 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 7
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8
1.75 oz Challenger [6.5%] - Boil 60 min Hops 9
1.25 oz Amarillo [7.1%] - Boil 30 min Hops 10
2.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.25 oz Challenger [6.5%] - Boil 1 min Hops 12
0.75 oz Amarillo [7.1%] - Boil 1 min Hops 13
1.0 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 14

Notes

Yeast Starter 2.3 l @ 1.040 (416 billion cells - Brewers Friend) - March 1/18 on stir plate @ 69*F (9:25 pm) Yeast Starter off stir plate @ 6:30 pm March 2/18 (temp 73*F Strike temp @ 158*F was perfect for grain temp of 61*F No lactic acid added due to mash pH @ 5.1 ph at 72F 5.8 Wort chilled to 67*F 10.7 gallons into fermentor Pitched yeast slurry @ 66*F

This Recipe Has Not Been Rated

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