Brew Day: ESB-March 8, 2009

Brewday: ESB - March 8, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	15.00	Total volume[ltr (gal)]:	18.62	Losses [ltr (gal)]:	3.62
Original Gravity[SG]:	1.055	Colour [SRM(EBC)]:	21.00(41.38)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	32.89

Preboil Values:

Mash water volume [ltr (gal)]:	13.97 (3.69)	Mash tun volume [ltr (gal)]:	21.29 (5.62)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	21.00 (5.55)	@ mash out temp.	21.50 (5.68)	Preboil gravity [SG]:	1.046

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	18.62 (4.92)	@ boiling temp.	19.39 (5.12)	Boiler lose [ltr (gal)]:
Postboil target gravity [SG]:	1.059	mash items only	1.055

Style: 8C. Extra Special/Strong Bitter (English Pale Ale)

Description:

Straight from Jamil's and John's brewing classic styles

Made a few adjustments after tasting Fuller's ESB last night

Estimated Original Gravity[SG]: 1.059	Estimated Final Gravity[SG]: 1.017	Alcohol By Volume[%]: 5.58
Bitterness [IBU]: 32.89	Colour [SRM(EBC)]: 21.00 (41.38)
Balance: 1.064	BU:GU ratio: 0.559

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Caramunich Type 2 Malt (Weyermann)	1.005	8.49%	453.44 (1.00)	9.39%
Crystal Malt Dark (Bairds)	1.005	8.83%	471.37 (1.04)	9.77%
Crystal Malt Pale (Bairds)	1.002	3.71%	185.18 (0.41)	3.84%
Maris Otter Malt (Bairds)	1.043	72.97%	3546.48 (7.82)	73.47%
Sugar, Table (Sucrose)	1.004	6.00%	170.45 (0.38)	3.53%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
East Kent Goldings	4.75%	10.00	30.40%	18.40 (0.65)	60.00
Millennium	14.50%	8.00	24.32%	4.82 (0.17)	60.00
Nelson sauvin	12.50%	11.27	34.26%	7.88 (0.28)	60.00
Tettnang	4.50%	3.00	9.12%	11.75 (0.41)	15.00
East Kent Goldings	4.75%	0.62	1.89%	26.60 (0.94)	1.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
London ESB Ale - Wyeast 1968	very high	69.00%	18.00 (64.40)	22.00 (71.60)	10% ABV

Estimated required yeast cells (billion):

154.69

Dried yeast (gm):	8.23

No of liquid yeast(Wyeast/Whitelabs) packs:	1.65	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	219.41	(Assumes 25% trub and 94% viability)
One day settling	109.71	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	57.29	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	13.97 (3.69)	Mash tun volume required [ltr (gal)]:	21.29 (5.62)
Grain Weight [gms (lbs)]:	4656.47 (10.27)	Mash gravity @ 100% conversion [SG]:	1.055

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	82.17 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.20	10.50	64.07	75.61
2	10.50	10.50	27.05	31.92
Combined	14.70	21.00	45.56	53.76

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67