Pale Presbyter - Beer Recipe - Brewer's Friend

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Pale Presbyter

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Fathers Brewing
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday March 23rd 2017
1.055
1.012
5.6%
39.9
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb Crisp Maris Otter26 lb Crisp Maris Otter 38 3 80%
3 lb Torrified Wheat3 lb Torrified Wheat 36 2 9.2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.1%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 1.5%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.1%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Pellet 8.5 First Wort 0 min 22.2 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.6 First Wort 0 min 6.01 16.7%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 30 min 7.76 16.7%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.6 Boil 10 min 3.96 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Gypsum Water Agt Mash --
3 tsp Irish Moss Fining Boil 15 min.
3 tsp Gelatin Finings Fining Secondary 3 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 848 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5 oz / 5 gal       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 gal Infusion -- 150 °F 50 min
11.25 gal Sparge -- 165 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.23 gal (72.9 qt). Suggest reducing initial water volume to 11.92 gal (47.67 qt) and adding 6.23 gal (24.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.55 gal (54.18 qt). Suggest reducing strike water volume to 9.48 gal (37.92 qt) and adding 1.55 gal (6.18 qt) sparge/top-off. 11.03 44.1  
Strike water volume at mash thickness of 1.4 qt/lb 11.03 44.1  
Mash volume with grains 13.55 54.2  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume (equipment estimates 11.31 g | 45.2 qt) 11.66 46.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.14 g | 72.6 qt) 18.5 74  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 16.5 66  
Going into fermentor 16.5 66  
Total: 22.69 90.8
Equipment Profile Used: System Default
 
Notes

4/9/2017 Batch: Dry, smooth, slightly spicy finish. Bready malt & yeast character. Honey & biscuit aroma.

Torrified wheat adds good depth to the body with the high and dry attenuation. This is a staple and seems to work well between 8-10% grist

With WLP007, CO2 Vent from bottom of conical after primary to rouse yeast to yield around an 80% attenuation (highly flocculent strain)

RECIPE EDIT 5/28/17 & 6/12/17
Sugar lowered (lower alcohol content, some residual sweetness)
Maris Otter reduced from 30 to 26 (lower OG)
Caramel malt increased from 2 to 2.5 lb (more toasted malt flavor)
Yeast change from WLP007 (Dry English) to WLP013 (London Ale)
WLP013 is less flocculent and allows malt and hops to come through more pronounced. Oak esters at higher fermentation temps. Keep temps low.
Increase earthy hops

OH State Fair 2017 (24.5/50)

AROMA: (6.5/12) Medium-sweet malty, little detectable hops, fruity finish, caramel to toasty malt; Initial moderate biscuity bread, malt nose gives way to noticeable, moderate alcohols, low earthy hops, no esters

APPEARANCE: (3/3) Pale amber, clear, light head; Medium amber, moderate-low white head with mix of tight and loose bubbles, has moderate low retention, good clarity overall

FLAVOR: (8/20) Medium malty with little tastiness, very low-moderate bitterness, alcohol/warmth relatively high, alcoholic aftertaste; Similar to aroma, initial moderate biscuity bready malts gives way to a low earth hops and a medium-sweet finish with medium-low bitterness. Some of sweetness could be attributed to alcohol rather than under-attenuation

MOUTHFEEL: (2.5/5) High on the warmer side. Light to medium body; medium-body, medium-light carbonation, moderate warmth, no astringency or creaminess

OVERALL IMPRESSION: (4.5/10) Good malt profile on the beer, but the alcohol reduces the bitterness and makes the beer sweet. The alcohol content needs to be reduced; Not a bad beer, nice looking, good body and carbonation but alcohols are interfering with the interplay of flavor. Keep an eye on fermentation temps and prevent them from going too high. Needs a firmer hop presence and bittering levels.

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  • Last Updated: 2017-06-18 12:08 UTC