|Batch Size||5.032 gal||Boil Size||5.756 gal|
|Boil Time||60.000 min||Efficiency||72%|
|ABV||6.2%||Bitterness||56.9 IBU (Tinseth)|
|Color||7.5 srm (Morey)||Calories (per 12 oz.)||222|
|Caramel/Crystal Malt - 20L||Grain||4.000 oz||Yes||No||75%||20.0 srm|
|Biscuit Malt||Grain||8.000 oz||Yes||No||79%||23.0 srm|
|Pale Malt (2 Row) US||Grain||8.125 lb||Yes||No||79%||2.0 srm|
|Light Dry Extract||Dry Extract||2.000 lb||No||Yes||95%||8.0 srm|
|Pale Malt (2 Row) UK||Grain||6.000 oz||Yes||No||78%||3.0 srm|
|Munich Malt||Grain||6.000 oz||Yes||No||80%||9.0 srm|
|Fuggles||4.5%||0.400 oz||Boil||20.000 min||Pellet||3.8|
|Nugget||13%||1.000 oz||Boil||60.000 min||Pellet||45.4|
|Kent Goldings||4.8%||0.500 oz||Boil||15.000 min||Pellet||4.2|
|Kent Goldings||5.5%||0.660 oz||Boil||0.000 s||Pellet||0.0|
|Willamette||4.7%||0.220 oz||Boil||20.000 min||Pellet||2.2|
|Kent Goldings||5%||0.130 oz||Boil||20.000 min||Pellet||1.4|
|Northern Brewer||10.5%||0.320 oz||Boil||0.000 s||Pellet||0.0|
|Name||Type||Use||Amount||Time||Yeast Nutrient||Other||Boil||1.000 tsp||15.000 min||Irish Moss||Fining||Boil||1.000 tbsp||15.000 min||pH 5.2 Stabilizer||Water Agent||Mash||1.000 tbsp||0.000 s||Water Crystals||Water Agent||Boil||0.282 oz||60.000 min||Calcium Chloride||Water Agent||Boil||0.088 oz||60.000 min||Epsom Salt||Water Agent||Boil||0.035 oz||60.000 min||Kosher Salt||Water Agent||Boil||0.035 oz||60.000 min|
|Wyeast - London ESB Ale||Ale||Liquid||1.000 cup||Primary|
|mashy||Infusion||3.008 gal||163.454 F||151.000 F||60.000 min|
|top-up||Infusion||4.000 qt||212.000 F||170.000 F||10.000 min|
|Final Batch Sparge||Infusion||3.250 gal||178.273 F||165.200 F||10.000 min|
Using leftover grains, hops, and even pitching onto steve's extra special bitter yeast cake... total immediate cost for this brew is $0. FREEGAN BEER.
Intended efficiency was 80%, got ~72%. Stepped up DME to compensate. If ever brewing again (who knows...) use scale recipe to ... from the 80% version. Wiki listed 8oz Munich and so tried that, but in reality only 6oz remained. Steve subbed 2oz American 2-row (whatever).
Water is God knows what. Used City of Cary mineral profile + 8g of Water Crystals and then a few more salts to get a higher Ca/Mg/SO_4/Cl (= 103, 10, 219/103 ppm... mebbe). Problem: I live in South Raleigh now but the Raleigh water report is useless for determing the mineral profile (ye get sulfate and CaCO_3 and pH... great, can't really do anything with that). The sulfate levels were similar to Cary so screw it I says... sulfate:chloride level is 'highly bitter' (a hair over 2:1) as long as Raleigh secretly doesn't have double-plus-minerally water (nope).
Undershot mash temp slightly, added ~36oz of boiling water and got it up to ~151F from ~148F. Used pH 5.2 stabilizer just because ... pH still seemed a bit low (FEH), but maybe we just suck at reading pH strips.
DME was added "late". Unfortunately beerxml assumes late is flameout, when it was really added @T-15 min. This adjusts the theoreticaly IBU levels down a few points (probably closer to 50...).
Leftover hop weights were a bit less than I expected. Intended was just Nugget/Fuggle/Kent Goldings, but ended up having to sub bits of the Fuggle and final Kent Goldings with Willamette and Northern Brewer. Someone had to use them...
Collected ~5.8 gal wort (1.046 @ 74F). Slightly low efficiency. Boiled -> ~5 gal (1.068 @ 70F). Target fermentation temp is 68F (we have a fridge controller now so ... we can play with the upper end of ale yeast temps without inviting Disaster).
Crashed to 48⁰F on the 9th. Target is 2.1 vol CO₂, assuming residual CO₂ for 64⁰F (since it was stored mostly at that temperature) = 90g corn sugar for five gallons of beer.
FG = 1.013. Bottled 42 x 12oz (lots of trub, lower volume.