Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | United Kingdom - Pale 2-Row | 38 | 2.5 | 65.6% | |
1 lb | American - Caramel / Crystal 80L | 33 | 80 | 13.1% | |
10 oz | American - Caramel / Crystal 120L | 33 | 120 | 8.2% | |
2 oz | United Kingdom - Black Patent | 27 | 525 | 1.6% | |
6 oz | United Kingdom - Chocolate | 34 | 425 | 4.9% | |
0.50 lb | United Kingdom - Wheat | 37 | 2 | 6.6% | |
7.62 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | East Kent Goldings | Pellet | 5 | Boil | 45 min | 9.83 | 50% | |
0.50 oz | East Kent Goldings | Pellet | 5 | Boil | 30 min | 8.23 | 50% | |
1 oz / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
2.38 gal | Single Infusion | Infusion | -- | 152 °F | 90 min |
6.3 gal | Batch Sparge | Sparge | -- | 170 °F | 5 min |
Starting Mash Thickness:
1.25 qt/lb |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Mash | 15 min. | |
8 oz | Lactose | Flavor | Bottling | 0 min. | |
6.25 g | Chalk | Water Agt | Mash | 1 hr. | |
2.48 g | Gypsum | Water Agt | Mash | 1 hr. | |
14.42 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
9.47 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. | |
2.68 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. |
Wyeast - London ESB Ale 1968 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.0 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
98 | 3 | 33.8 | 60 | 50 | 33 |
Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Wheat: Beta-glucanase rest @ 97-113 F (20 min) Followed by Protein Rest @ 122F (10 min) Bring up to 152F and add to mash. Crystal Malts: Add after mash-out, during vorlauf. Chocolate Malt: Add after mash-out, during vorlauf. Black Patent Malt: Add after mash-out, during vorlauf. Condition at least 4 weeks. Serve between 52◦F - 54◦F. |