8ª ESB - Beer Recipe - Brewer's Friend

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8ª ESB

190 calories 22.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Flávio Peron
Calories: 190 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Wednesday November 23rd 2016
1.061
1.020
5.3%
40.2
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale Ale4.5 kg Pale Ale 37 3.5 90.9%
0.25 kg American - Caramel / Crystal 10L0.25 kg Caramel / Crystal 10L 35 10 5.1%
0.10 kg American - Chocolate0.1 kg Chocolate 29 350 2%
0.10 kg Flaked Barley0.1 kg Flaked Barley 32 2.2 2%
4.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.1 Boil 60 min 22 29.4%
25 g Fuggles25 g Fuggles Hops Pellet 3.3 Boil 60 min 14.24 29.4%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.1 Boil 10 min 1.6 5.9%
10 g Fuggles10 g Fuggles Hops Pellet 3.3 Boil 10 min 2.06 11.8%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.1 Boil 1 min 0.19 5.9%
5 g Fuggles5 g Fuggles Hops Pellet 3.3 Boil 1 min 0.12 5.9%
10 g Fuggles10 g Fuggles Hops Pellet 3.3 Dry Hop 10 days 11.8%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirfloc Other Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 68 °C 90 min
8 L Sparge -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.9 L) 24.9
Mash volume with grains (equipment estimates 30.2 L) 28.1
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.1 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 15
Volume into fermentor 15
Total: 24.9  
Equipment Profile Used: System Default
 
Notes
  • Elevar a temperatura da infusão para 72º para chegar a 68º
  • Proporção de água X malte de 3 a 6 litros por kg de grão
  • Sparge a 76º
  • 90 min de infusão
  • Desligar o mosto e aguardar 10 min para fazer WP
  • Depois do WP aguardar 20 min para colocar chiller
  • Started com 24 hrs antecedência
  • Baldes na geladeira 3 dias antes de engarrafar
  • Dry Hop com 10 dias de fermentação
  • Clarificação com gelatina um dia depois de colocar fermentador na geladeira
    http://www.homebrewtalk.com.br/showthread.php?t=403833
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  • Public: Yup, Shared
  • Last Updated: 2016-11-26 00:18 UTC