Brewday: August 17, 2010 - ESB
Summary
| Volume to fermenter[ltr (gal)]: | 23.00 | Original Gravity[SG]: | 1.055 |
|---|---|---|---|
| Mash Efficiency [%]: | 75.00% | Bitterness[IBU]: | 33.05 |
| Colour [SRM(EBC)]: | 17.10(33.68) |
Mash
| Mash water volume [ltr (gal)]: | 18.50 (4.89) | Mash tun volume required[ltr (gal)]: | 28.37 (7.49) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 6165.92 (13.59) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Crystal Malt Dark (Bairds) | 676.56 (1.49) | |
| Crystal Malt Pale (Bairds) | 265.79 (0.59) | |
| Maris Otter Malt (Bairds) | 5223.57 (11.52) | |
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]: | 1.048 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 75.00 % | Max expected efficiency | 83.85 % |
|---|
| Sparge No | Water addition [l] | Expected recovered volume [l] | Required gravity | Max expected gravity |
|---|---|---|---|---|
| 1 | 5.74 | 14.50 | 63.87 | 75.66 |
| 2 | 14.50 | 14.50 | 25.67 | 30.40 |
| Combined | 20.24 | 29.00 | 44.77 | 53.03 |
Assumed constants:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 29.00 (7.66) | @ mash out temp. | 29.69 (7.84) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.045 |
Boil
Hops:
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| East Kent Goldings | 4.75% | 10.00 | 25.51 (0.90) | 60.00 | |
| Millennium | 14.50% | 8.00 | 6.69 (0.24) | 60.00 | |
| Nelson sauvin | 12.50% | 11.27 | 10.92 (0.39) | 60.00 | |
| Tettnang | 4.50% | 3.00 | 16.28 (0.57) | 15.00 | |
| East Kent Goldings | 4.75% | 0.79 | 46.48 (1.64) | 1.00 |
Other fermentables:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Sugar, Table (Sucrose) | 244.65 (0.54) |
Postboil Values:
| Evaporation [ltr (gal)]: | 4.00 (1.06) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 26.72 (7.06) | @ boiling temp. | 27.84 (7.35) |
| Postboil target gravity [SG]: | 1.055 | mash items only | 1.051 |
| Boiler loses [ltr (gal)]: | 2.00 (0.53) |
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): | 237.19 |
| Dried yeast (gm): | 12.62 | |
| No of liquid yeast(Wyeast/Whitelabs) packs: | 2.52 | (Assumes 94% viability) |
| Approximate amount of solid slurry (ml): | ||
| One hour settling | 336.44 | (Assumes 25% trub and 94% viability) |
| One day settling | 168.22 | (Assumes 25% trub and 94% viability) |
| Longer than 1 week settling | 87.85 | (Assumes 25% trub and 80% viability) |