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ESB
A ProMash Recipe Report
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AHA Style and Style Guidelines
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07-C English Bitter, English Extra Special Bitter
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Min OG:
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1.046
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Max OG:
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1.060
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Min IBU:
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30
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Max IBU:
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55
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Min Clr:
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12
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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16.13
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Anticipated OG:
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1.048
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Plato:
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11.83
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Anticipated SRM:
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15.4
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Anticipated IBU:
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32.9
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Brewhouse Efficiency:
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91
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%
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.94
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Gal
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Pre-Boil Gravity:
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1.041
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SG
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10.11 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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93.0
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15.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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4
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2.3
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0.38 lbs.
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Roasted Barley
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Belgium
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1.030
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575
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4.7
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0.75 lbs.
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CaraMunich Malt
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Belgium
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1.033
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70
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.60 oz.
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Northdown
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Pellet
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8.00
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28.7
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60 min
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1.00 oz.
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Fuggle
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Pellet
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4.30
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2.6
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15 min
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1.00 oz.
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Goldings - E.K.
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Pellet
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4.50
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1.7
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5 min
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Amount
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Name
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Type
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Time
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1.00 Unit(s)
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Whirlfloc
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Fining
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5 Min.(boil)
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WYeast 1968 London Extra Special Bitter
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Mash Type:
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Single Step
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Grain Lbs:
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16.13
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Water Qts:
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24.19
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Before Additional Infusions
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Water Gal:
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6.05
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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151
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 7.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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