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ultimate ESB
This is the ultimate esb I have yet created...
| Brewer: | Stephen Kopil | Email: | bobcatstephen@hotmail.com | |||||
| Beer: | ultimate ESB | Style: | English Best (Special) Bitter | |||||
| Type: | All grain | Size: | 20 liters | |||||
| Color: |
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Bitterness: | 57 IBU | |||||
| OG: | 1.063 | FG: | 1.012 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Water: | I used Labrador spring Water from Quebec, Canada plus I added 7 grams of gypsum. The final estimated mineral values of mash water are: HCO3 140 ppm; Ca 124 ppm; SO4 239 ppm; cl 6 ppm; Mg 9 ppm; NO3 1 ppm; K 1.5 ppm |
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| Grain: | 6.36kg British pale 0.5kg American Munich 0.5kg American crystal 60L |
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| Mash: | 55% efficiency | |||||||
| Single infusion at 68 degrees celcius for 1.5 hours. | ||||||||
| Boil: | 15 minutes | SG 1.053 | 24 liters | |||||
| 1 teaspoon irish moss | ||||||||
| Hops: | 56g Cluster (6.5% AA, 60 min.) 14g Mt. Hood (4.2% AA, 60 min.) 20g Fuggles (4.75% AA, 10 min.) 14g Mt. Hood (aroma) 56g Willamette (aroma) |
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| Yeast: | Wyeast 1968 smack pack | |||||||
| Log: | August 21 2010 Fermented at ambient temperature 18 to 21 degrees celcius. Dry hopped with 28 grams Williamette and 14 grams Mt. Hood for 3 weeks in secondary. Added peel from 2 organic tangerines for three weeks in secondary. |
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| Carbonation: | 1.1 volumes | Cane Sugar: 17.3g for 19 liters @ 20°C | ||||||
Recipe posted 09/11/10.
