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Recipe: ESB almúgans
Brewer: Sigurður Guðbrandsson
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 30.00 L
Boil Size: 35.38 L
Estimated OG: 1.054 SG
Estimated Color: 11.6 SRM
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
6.00 kg Pale Malt (Simpson) (3.0 SRM) Grain 91.06 %
0.45 kg Caramunich II (Weyermann) (63.0 SRM) Grain 6.82 %
0.14 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.12 %
66.00 gm Styrian Goldings [5.40 %] (60 min) (FirstHops 30.8 IBU
11.00 gm Styrian Goldings [5.40 %] (20 min) Hops 2.8 IBU
11.00 gm Fuggles [4.50 %] (20 min) Hops 2.4 IBU
11.00 gm Styrian Goldings [5.40 %] (0 min) Hops -
11.00 gm Fuggles [4.50 %] (0 min) Hops -
0.40 tsp Irish Moss (Boil 10.0 min) Misc
0.79 tsp Gelatin (Secondary 5.0 hours) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 6.59 kg
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Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 41.02 L of water at 70.6 C 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
Notes:
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preboil 1.052 @ 35 lit 14°c
postboil 1.058 @ 29 lit 17-18°c
Starting Water (ppm):
Ca: 4,9
Mg: 1,95
Na: 10,1
Cl: 8,5
SO4: 2,7
HCO3: 20,2
Mash / Sparge Vol (gal): 10,83 / 0
Mash / Sparge Vol (liters): 41 / 0
Dilution Rate: 0%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 6 / 0
CaSO4: 0 / 0
CaCl2: 4 / 0
MgSO4: 4 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 90 / 90
Mg: 11 / 11
Na: 10 / 10
Cl: 56 / 56
SO4: 41 / 41
CaCO3: 92 / 92
RA (mash only): 21 (7 to 12 SRM)
Cl to SO4 (total water): 1,36 (Malty)
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ESB almúgans
ESB almúgans
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