TPC ESB
All Grain Recipe
Submitted By: Epaoliello (Shared)
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Brewer: Eduardo - Matheus - Junior | |
Batch Size: 13.21 gal | Style: Strong Bitter (11C) |
Boil Size: 17.25 gal | Style Guide: BJCP 2015 |
Color: 17.2 SRM | Equipment: Cigarra Elétrica |
Bitterness: 40.0 IBUs | Boil Time: 60 min |
Est OG: 1.057 (14.0° P) | Mash Profile: Temperature Mash, 2 Step, Full Body |
Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
22 lbs 0.74 oz |
Pale Malt - Maris Otter - Muntons (2.6 SRM) |
Grain |
1 |
4 lbs 7.31 oz |
Carahell (Weyermann) (13.0 SRM) |
Grain |
2 |
4 lbs 7.16 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
3 |
10.58 oz |
Caraaroma (Weyermann) (178.0 SRM) |
Grain |
4 |
8.82 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
5 |
3.53 oz |
Target [7.6%] - Boil 60 min |
Hops |
6 |
1.94 oz |
Fuggle [2.5%] - Boil 20 min |
Hops |
7 |
2.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
1.06 oz |
Fuggle [2.5%] - Steep 10 min |
Hops |
9 |
2.0 pkgs |
Burton Union Yeast (Mangrove Jack's #M79) |
Yeast |
10 |
Notes
Colocamos 15L antes da mostura. Desligamos o fogo a 51º. Temperatura chegou a 55º e, depois de 30 min. chegou a 51º na fase de protein rest. Ligamos o fogo e desligamos quando atingiu 61º.
Densidade 1,074, 1:00 a 64º.
Colocamos 12L antes da fervura. Densidade 1,044 antes da fervura. 22L antes da fervura.
Colocar 4g de açúcar no primming
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