1869 Simonds SB - English Pale - Beer Recipe

1869 Simonds SB - English Pale

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 11.0 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Dr. Sherlock / Ron Pattinson
Calories: 170 calories (Per )
Carbs: 17.9 g (Per )

Created Friday May 8th 2015

Original Gravity:

12.7 °P

Final Gravity:

3.4 °P

ABV (standard):

5.0%

IBU (tinseth):

53.2

SRM (mosher):

6.6

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 lb	American - Pale 2-Row12.5 lb Pale 2-Row	37	1.8	97.3%
0.50 oz	German - De-Husked Caraf III0.5 oz De-Husked Caraf III	32	470	0.2%
5 oz	American - Vienna5 oz Vienna	35	4	2.4%
205.50 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	cluster2 oz cluster Hops	Pellet	4.5	Boil	60 min	30.07	50%
2 oz	Goldings2 oz Goldings Hops	Pellet	4.5	Boil	30 min	23.11	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	cluster (Pellet)	30.07	50%
2 oz	Goldings (Pellet)	23.11	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		--	--	150 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Burton Ale Yeast WLP023

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 289 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

from "The Homebrewers Guide to Vintage Beer"

page 83

Modifications:
Added CarafaIII malt for coloring and Vienna for body. Neither of these were included in the original recipe.

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Brew Count: 0
Last Updated: 2015-09-29 15:20 UTC

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