Mash grains at 153 degrees in 48 quarts (12 gallons) of water.
Mash for 60 minutes.
Collect 14.5 gallons of wort.
Boil for 60 minutes, adding hops at the times indicated.
Cool, aerate, and pitch yeast.
Ferment at 70 degrees.
Rack to secondary when fermentation is complete, dry hop.
Keg or Bottle when beer falls clear.
Water Profile:
2.5 tsp Gypsum added to mash - 10 grams
7.9 tsp Chalk added to mash - 30 grams
0.8 tsp Baking Soda added to mash - 4 grams
0.9 tsp Calcium Chloride added to mash - 4 grams
2.2 tsp Epsom Salt added to mash - 10 grams
0.6 tsp Table Salt added to mash - 4 grams
Fuller's Yeast Schedule
Yeast is pitched at 62.8 Degrees F.
Wort is allowed to rise to 68 Degrees F (this takes 8-10 hours)
68F is maintained until half gravity (~30 hours)
Chilled to 62.6F Degrees, until 1/4 gravity (~10 days)
Matured at 52F for 2 weeks
chilled at 32F degrees, for 1 week to chill proof.
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Last Updated: 2018-12-09 16:58 UTC
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NEW Water Requirements:
001 - Thumper Tail - ESB
Equipment Profile Used
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Water Requirements:
001 - Thumper Tail - ESB
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Recipe Cost
$ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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