TPC ESB

All Grain Recipe

Submitted By: Epaoliello (Shared)
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Brewer: Eduardo - Matheus - Junior
Batch Size: 13.21 galStyle: Strong Bitter (11C)
Boil Size: 17.25 galStyle Guide: BJCP 2015
Color: 17.2 SRMEquipment: Cigarra Elétrica
Bitterness: 40.0 IBUsBoil 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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