Brewday: March 8, 2009 - ESB
Summary
| Volume to fermenter[ltr (gal)]: | 15.00 | Original Gravity[SG]: | 1.055 |
|---|---|---|---|
| Mash Efficiency [%]: | 75.00% | Bitterness[IBU]: | 32.89 |
| Colour [SRM(EBC)]: | 21.00(41.38) |
Mash
| Mash water volume [ltr (gal)]: | 13.97 (3.69) | Mash tun volume required[ltr (gal)]: | 21.29 (5.62) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 4656.47 (10.27) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Caramunich Type 2 Malt (Weyermann) | 453.44 (1.00) | |
| Crystal Malt Dark (Bairds) | 471.37 (1.04) | |
| Crystal Malt Pale (Bairds) | 185.18 (0.41) | |
| Maris Otter Malt (Bairds) | 3546.48 (7.82) | |
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 gravity @ 100% conversion [SG]: | 1.055 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 75.00 % | Max expected efficiency | 82.17 % |
|---|
| 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:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 21.00 (5.55) | @ mash out temp. | 21.50 (5.68) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.046 |
Boil
Hops:
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| East Kent Goldings | 4.75% | 10.00 | 18.40 (0.65) | 60.00 | |
| Millennium | 14.50% | 8.00 | 4.82 (0.17) | 60.00 | |
| Nelson sauvin | 12.50% | 11.27 | 7.88 (0.28) | 60.00 | |
| Tettnang | 4.50% | 3.00 | 11.75 (0.41) | 15.00 | |
| East Kent Goldings | 4.75% | 0.62 | 26.60 (0.94) | 1.00 |
Other fermentables:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Sugar, Table (Sucrose) | 170.45 (0.38) |
Postboil Values:
| Evaporation [ltr (gal)]: | 4.00 (1.06) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 18.62 (4.92) | @ boiling temp. | 19.39 (5.12) |
| Postboil target gravity [SG]: | 1.059 | mash items only | 1.055 |
| Boiler loses [ltr (gal)]: |
Yeast Pitching
| Type | Min Temp[C (F)] | Max Temp[C (F)] |
|---|---|---|
| London ESB Ale - Wyeast 1968 | 18.00 (64.40) | 22.00 (71.60) |
| 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) |