Antiviral Strong Bitter (ASB)

All Grain Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.55 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 6.66 galStyle Guide: BJCP 2008
Color: 10.9 SRMEquipment: Braumeister 20L
Bitterness: 37.7 IBUsBoil 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 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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