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ultimate ESB

This is the ultimate esb I have yet created...

Brewer: Stephen Kopil Email: bobcatstephen@hotmail.com
Beer: ultimate ESB Style: English Best (Special) Bitter
Type: All grain Size: 20 liters
Color:
21 HCU (~12 SRM)
Bitterness: 57 IBU
OG: 1.063 FG: 1.012
Alcohol: 6.6% v/v (5.2% w/w)
Water: I used Labrador spring Water from Quebec, Canada plus I added 7 grams of gypsum.
The final estimated mineral values of mash water are: HCO3 140 ppm; Ca 124 ppm; SO4 239 ppm; cl 6 ppm; Mg 9 ppm; NO3 1 ppm; K 1.5 ppm
Grain: 6.36kg British pale
0.5kg American Munich
0.5kg American crystal 60L
Mash: 55% efficiency
Single infusion at 68 degrees celcius for 1.5 hours.
Boil: 15 minutes SG 1.053 24 liters
1 teaspoon irish moss
Hops: 56g Cluster (6.5% AA, 60 min.)
14g Mt. Hood (4.2% AA, 60 min.)
20g Fuggles (4.75% AA, 10 min.)
14g Mt. Hood (aroma)
56g Willamette (aroma)
Yeast: Wyeast 1968 smack pack
Log: August 21 2010
Fermented at ambient temperature 18 to 21 degrees celcius.
Dry hopped with 28 grams Williamette and 14 grams Mt. Hood for 3 weeks in secondary. Added peel from 2 organic tangerines for three weeks in secondary.
Carbonation: 1.1 volumes Cane Sugar: 17.3g for 19 liters @ 20°C

Recipe posted 09/11/10.