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Extra Special Bitter

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: SS
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Friday April 20th 2018

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.3%

IBU (tinseth):

40.9

SRM (morey):

15.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14.40 oz	United Kingdom - Crystal 45L14.4 oz Crystal 45L	34	45	8.1%
2.60 oz	United Kingdom - Extra Dark Crystal 120L2.6 oz Extra Dark Crystal 120L	33	120	1.5%
1.60 oz	United Kingdom - Roasted Barley1.6 oz Roasted Barley	29	550	0.9%
10 lb	Warminster Floor Malted Maris Otter	38	4.5	89.6%
178.60 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	UK East Kent Goldings1.5 oz UK East Kent Goldings Hops	Pellet	6.1	Boil	60 min	33.17	50%
0.50 oz	UK East Kent Goldings0.5 oz UK East Kent Goldings Hops	Pellet	6.1	Boil	25 min	7.69	16.7%
1 oz	BSG - UK Target1 oz UK Target Hops	Pellet	7.3	Boil	0 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	UK East Kent Goldings (Pellet)	40.86	66.7%
1 oz	BSG - UK Target (Pellet)		33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Single infustion	Infusion	--	152 °F	75 min
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tbsp	Irish Moss		Fining	Boil	15 min.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

City of Chicago (North) - Q4 2017

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
36	12	8	14	25	127
Adding 3 grams of gypsum, 3 grams of calcium chloride, 2 ml of lactic acid to the mash to achieve the following: Ca2 - 82, Mg - 12, Na - 8, CI - 57.9, SO4 - 75.8, HCO - 80.904 Expected mash PH = 5.38. Initially mash PH was reading close to 5.5. Had to add an extra 1ml of lactic acid. Then actual PH reading came out to 5.37. 1ml of lactic acid in 6-7 gallons of sparge water only dropped PH down to 7.5-7.75 from 8
Mash Chemistry and Brewing Water Calculator

Notes

Hit 153F mash temp vs. 152F target
Hit 1.046 for pre boil gravity vs. 1.039 expected
Hit 1.061 vs. 1056 expected original gravity (so 80% vs. 70% expected brewhouse efficiency)
Also ended with 5.5 gallons in fermentor vs. 5.25 expected
Used 1 smack pack of wyeast and started fermentation at 65F
Final gravity was 1.012 measured at 68F, this converts to 1.013 so 78% attenuation vs. 72% expected

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-05-26 23:07 UTC

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.

Cost for

Gallons

Cost by

Final Yield

	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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