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ESPA
first time using Briess extra special roast malt
| Brewer: | Petey | Email: | - | |||||
| Beer: | ESPA | Style: | American Pale Ale | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 50 IBU | |||||
| OG: | 1.056 | FG: | 1.010 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | whirfloc @ 15 min. left in boil | |||||||
| Grain: | 20 lb. British pale 1 lb. Breiss extra special 1 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 75% efficiency | |||||||
| 1 step 150° | ||||||||
| Boil: | 90 minutes | SG 1.041 | 15 gallons | |||||
| whirfloc | ||||||||
| Hops: | 1 oz. Zeus (14% AA, 75 min.) 1 oz. Zeus (14% AA, 45 min.) 1 oz. Hallertauer (4.25% AA, 15 min.) 2 oz. Hallertauer (aroma) |
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| Yeast: | S-05 rehydrated with 1/2 pint wort pulled from kettle after 15 minutes into boil. | |||||||
Recipe posted 01/29/12.
