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    Ingredients: Extra Special/Strong Bitter (English Pale Ale)

    Uploaded by

    Heitor Azuma Kagueiama
    This document provides the recipe and process for an English Special/Strong Bitter (ESB) ale. The recipe uses Pilsen, Pale Ale and Munich malts along with East Kent Goldings hops added at various times during the boil. It has an original gravity of 1.054, final gravity of 1.012, and is estimated to have an alcohol content of 5.6%. The mashing process involves a single step mash at 65.5C held for 90 minutes. Carbonation is done by bottle conditioning with corn sugar for 28 days at 11.1C.

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    Ingredients: Extra Special/Strong Bitter (English Pale Ale)

    Uploaded by

    Heitor Azuma Kagueiama
    21 views2 pages
    This document provides the recipe and process for an English Special/Strong Bitter (ESB) ale. The recipe uses Pilsen, Pale Ale and Munich malts along with East Kent Goldings hops added at various times during the boil. It has an original gravity of 1.054, final gravity of 1.012, and is estimated to have an alcohol content of 5.6%. The mashing process involves a single step mash at 65.5C held for 90 minutes. Carbonation is done by bottle conditioning with corn sugar for 28 days at 11.1C.

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    Original Title

    ESB_-_Leva_1.pdf

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    This document provides the recipe and process for an English Special/Strong Bitter (ESB) ale. The recipe uses Pilsen, Pale Ale and Munich malts along with East Kent Goldings hops added at various times during the boil. It has an original gravity of 1.054, final gravity of 1.012, and is estimated to have an alcohol content of 5.6%. The mashing process involves a single step mash at 65.5C held for 90 minutes. Carbonation is done by bottle conditioning with corn sugar for 28 days at 11.1C.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    21 views2 pages

    Ingredients: Extra Special/Strong Bitter (English Pale Ale)

    Uploaded by

    Heitor Azuma Kagueiama
    This document provides the recipe and process for an English Special/Strong Bitter (ESB) ale. The recipe uses Pilsen, Pale Ale and Munich malts along with East Kent Goldings hops added at various times during the boil. It has an original gravity of 1.054, final gravity of 1.012, and is estimated to have an alcohol content of 5.6%. The mashing process involves a single step mash at 65.5C held for 90 minutes. Carbonation is done by bottle conditioning with corn sugar for 28 days at 11.1C.

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    of 2

    ESB

    Page 1 of 2

    ESB
    Extra Special/Strong Bitter (English Pale Ale)
    Type: All Grain
    Date: 09/11/2012
    Batch Size (fermenter): 20,00 l
    Brewer: rafael
    Boil Size: 23,89 l
    Asst Brewer:
    Boil Time: 90 min
    Equipment: My Equipment
    End of Boil Volume 20,80 l
    Brewhouse Efficiency: 80,00 %
    Final Bottling Volume: 20,00 l
    Est Mash Efficiency 80,0 %
    Fermentation: My Aging Profile
    Taste Rating(out of 50): 35,0
    Taste Notes:

    Ingredients
    Ingredients
    Amt
    2,250 kg
    1,250 kg
    0,800 kg
    0,090 kg
    18,0 g
    8,0 g
    1,00 tsp
    10,0 g
    14,0 g
    28,0 g
    1,0 pkg

    Name
    WE Pilsen (1,8 SRM)
    WE Pale Ale (4,1 SRM)
    WE Munich 15 (7,7 SRM)
    WE Chocolate (456,9 SRM)
    Magnum [14,00 %] - Boil 90,0 min
    Goldings, East Kent [5,00 %] - Boil 90,0 min
    Irish Moss (Boil 15,0 mins)
    Goldings, East Kent [5,00 %] - Boil 15,0 min
    Goldings, East Kent [5,00 %] - Boil 10,0 min
    Goldings, East Kent [5,00 %] - Boil 1,0 min
    SafAle English Ale (DCL Yeast #S-04) [25,00
    ml]

    Type
    Grain
    Grain
    Grain
    Grain
    Hop
    Hop
    Fining
    Hop
    Hop
    Hop

    #
    1
    2
    3
    4
    5
    6
    7
    8
    9
    10

    %/IBU
    51,3 %
    28,5 %
    18,2 %
    2,1 %
    35,5 IBUs
    5,6 IBUs
    3,3 IBUs
    3,3 IBUs
    0,8 IBUs

    Yeast

    11 -

    Beer Profile
    Est Original Gravity: 1,054 SG
    Est Final Gravity: 1,012 SG
    Estimated Alcohol by Vol: 5,6 %
    Bitterness: 48,5 IBUs
    Est Color: 13,0 SRM

    Measured Original Gravity: 1,054 SG


    Measured Final Gravity: 1,014 SG
    Actual Alcohol by Vol: 5,3 %
    Calories: 509,5 kcal/l

    Mash Profile
    Mash Name: Temperature Mash, 1
    Step, Full Body
    Sparge Water: 13,29 l
    Sparge Temperature: 75,6 C
    Adjust Temp for Equipment: FALSE
    Name

    Total Grain Weight: 4,390 kg


    Grain Temperature: 22,2 C
    Tun Temperature: 22,2 C
    Mash PH: 5,20
    Mash Steps

    Description

    Step
    Step
    TemperatureTime

    Add 15,00 l of water and heat to 65,5 C over 15


    65,5 C
    90 min
    min
    Mash Out
    Heat to 75,6 C over 10 min
    75,6 C
    10 min
    Sparge Step: Fly sparge with 13,29 l water at 75,6 C
    Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such
    as the stove. Use heat to maintain desired temperature during the mash.
    Saccharification

    Carbonation and Storage

    file:///C:/Users/Heitor/Documents/BeerSmith2/Reports/bsxtmp_13608.htm

    24/11/2012

    ESB

    Carbonation Type: Bottle


    Pressure/Weight: 113,31 g
    Keg/Bottling Temperature: 15,6 C
    Fermentation: My Aging Profile

    Page 2 of 2

    Volumes of CO2: 2,4


    Carbonation Used: Bottle with 113,31 g Corn Sugar
    Age for: 28,00 days
    Storage Temperature: 11,1 C

    Notes
    Created with BeerSmith

    file:///C:/Users/Heitor/Documents/BeerSmith2/Reports/bsxtmp_13608.htm

    24/11/2012

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