Antiviral Strong Bitter (ASB) 
All Grain Recipe
Submitted By: topoisomerase (Shared)
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| Brewer: Jason Affourtit | |
| Batch Size: 5.55 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 6.66 gal | Style Guide: BJCP 2008 |
| Color: 10.9 SRM | Equipment: Braumeister 20L |
| Bitterness: 37.7 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Temperature Mash, 3 Step, Medium Body JPA |
| Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Single Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Crystal, Medium (Simpsons) (72.0 SRM) |
Grain |
2 |
| 0.45 oz |
Challenger [8.4%] - Boil 60 min |
Hops |
3 |
| 0.44 oz |
Target [11.0%] - Boil 60 min |
Hops |
4 |
| 0.56 oz |
Goldings, East Kent [4.5%] - Boil 15 min |
Hops |
5 |
| 0.45 oz |
Challenger [8.4%] - Boil 15 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
7 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
8 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
9 |
| 1.27 oz |
Goldings, East Kent [4.5%] - Dry Hop 7 days |
Hops |
10 |
Notes
Based on Mike’s ESB, which was originally modified from http://byo.com/component/k2/item/2318-fuller%E2%80%99s-the-pride-of-london
-changed from Crisp to Fawcett Maris Otter malt and Simpsons Medium (63-72L) Crystal instead of 80L Caramel/Crystal malt
—
lactic acid: 1.8 mL to mash; 0.28 mL to sparge water
minerals: 1.77g gypsum, 1.46g CaCl2, 0.69g NaCl2
-pitched starter 1L Propper canned wort @ 6PM. targeting 16-18 hours to pitch time
-trying a 40C dough-in with short 5 min rest before ramping to sacch i.e. removing protein rest step
-using Spiedels fermentor + temp control. Oxygenated for 1 minute.
-aiming for 67F fermentation temp for 3 days, will then raise to 70F.
-bubbling well the next morning
-dry hopped on day 3 using foil tube method - goal is 7 days (original thought was day 4 but bubbling has slowed quite a bit); raised temp to 70F
-after 7d dry hop @ 70F, corr. SG = 1.013. no sign of fermentation so will keg within the next day.
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