Williamette ESB

All Grain Recipe

Submitted By: savageo6 (Shared)
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Brewer: Alex Kalaf
Batch Size: 6.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 7.24 galStyle Guide: BJCP 2008
Color: 10.7 SRMEquipment: Alex Kalaf
Bitterness: 40.7 IBUsBoil Time: 60 min
Est OG: 1.054 (13.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.70 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
3.50 g Calcium Chloride (Mash 60 min) Misc 2
1.00 g Baking Soda (Mash 60 min) Misc 3
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
3 lbs 8.00 oz Golden Promise (Simpsons) (2.0 SRM) Grain 5
4.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
4.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9
4.00 oz Victory Malt (25.0 SRM) Grain 10
0.60 oz Hallertau Magnum [14.4%] - Boil 60 min Hops 11
1.00 oz Willamette [5.2%] - Boil 15 min Hops 12
1.00 items Whirlfloc Tablet (Boil 10 min) Misc 13
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 14
1.00 oz Willamette [5.2%] - Boil 5 min Hops 15
1.00 oz Willamette [5.2%] - Boil 0 min Hops 16
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 17
1.00 oz Willamette [5.2%] - Dry Hop 3 days Hops 18

Notes

Mash in temp 150.8 @15 ph 5.12 added 1g baking soda @30 149.4 ph5.09 mash@60 147 21.6 brix FR = 22 Brix Second Runnings = 7.6 Brix Preboil Vol 7.5gal @ 14.4 Brix Postboil Volume Pre shrinkage 6.4gals @ 12.4brix Dry hopped on 5/11

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