dwarven_stout
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1275 (THames Valley)
- Yeast Starter
- 1 qt
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.053
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 34
- Color
- 12.3
- Primary Fermentation (# of Days & Temp)
- 7 days @ 64
- Secondary Fermentation (# of Days & Temp)
- 14 days at 70
- Additional Fermentation
- Bottle-conditioned
- Tasting Notes
- Hints of pear and plum with a crisp bready body.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: ESB
Brewer: Gordon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.58 gal
Estimated OG: 1.053 SG
Estimated Color: 12.9 SRM
Estimated IBU: 34.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 81.82 %
1 lbs Biscuit Malt (23.0 SRM) Grain 9.09 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.55 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 32.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (2 min) Hops 1.3 IBU
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
40 min Step Add 13.75 qt of water at 171.0 F 152.0 F
10 min Sparge Add 15.95 qt of water at 184.9 F 168.0 F
Notes:
------
Drained first runnings after vorleuf into bucket with bittering hops while heating sparge water.
Fermented at 64. Vigorous fermentation for 3 days, dropping off to almost nothing after, taking roughly a week to finish out to 1.011. Bottled with 2 oz dextrose for 1.8 volumes of CO2.
-------------------------------------------------------------------------------------
Recipe: ESB
Brewer: Gordon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.58 gal
Estimated OG: 1.053 SG
Estimated Color: 12.9 SRM
Estimated IBU: 34.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 81.82 %
1 lbs Biscuit Malt (23.0 SRM) Grain 9.09 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.55 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 32.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (2 min) Hops 1.3 IBU
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
40 min Step Add 13.75 qt of water at 171.0 F 152.0 F
10 min Sparge Add 15.95 qt of water at 184.9 F 168.0 F
Notes:
------
Drained first runnings after vorleuf into bucket with bittering hops while heating sparge water.
Fermented at 64. Vigorous fermentation for 3 days, dropping off to almost nothing after, taking roughly a week to finish out to 1.011. Bottled with 2 oz dextrose for 1.8 volumes of CO2.
-------------------------------------------------------------------------------------