Biscuits and Honey Beer Recipe | All Grain Extra Special/Strong Bitter (ESB) by Jimbo64 | Brewer's Friend
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Biscuits and Honey

193 calories 21 g 12 oz
Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 70% (brew house)
Source: jimsbrews.blogspot.com
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
URL: http://jimsbrews.blogspot.com/
Created: Saturday February 25th 2012
1.058
1.016
5.5%
54.1
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 80%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.9%
0.75 lb Belgian - Biscuit0.75 lb Biscuit 35 23 6.7%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.4%
11.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13.9 Boil 60 min 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 9.3 Boil 15 min 18.2%
1 oz Amarillo1 oz Amarillo Hops Pellet 9.3 Aroma 1 min 18.2%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7.5 Boil 15 min 9.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7.5 Aroma 1 min 9.1%
1 oz Cascade1 oz Cascade Hops Pellet 7.5 Dry Hop 7 days 18.2%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Dry Hop 7 days 18.2%
5.50 oz / 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 tsp gypsum in filtered water
Mash Chemistry and Brewing Water Calculator
 
Notes


The biscuit and Honey malts come through well. Interesting pale ale. Had to choose English style to get the style match to turn green? Id call it a straight up pale with an interesting twist.

Cheers, Jim
http://jimsbrews.blogspot.com/

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  • Public: Yup, Shared
  • Last Updated: 2012-06-01 18:59 UTC
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LucioF 05/22/2012 at 08:00pm
Hello Jim,could you please clarify about the slot times for the mash and the temperatures?thanks!


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Jimbo64 05/29/2012 at 02:22pm
Hi Lucio,  I do a simple 60 min mash at 155 or so.  Actually, Im lazy, since most all my brews are 11-12 pounds of grain I just use a fixed 14 quarts at 170 degrees for the mash. (I have a dipstick marked at 14 qts to make it easy)  It always falls in the 153-157 range.  If I do a heavier beer I'll add about a quart per pound. After a while you just run on autopilot and it becomes very much like how grandma cooks in the kitchen. :)   I then do  8 more qts boiling for the mashout after 60 min mash above, this brings the mash to 170.  Batch sparge method.   Just dump it in, stir, recycle a couple quarts to settle the bed and clarify and drain into the brewpot.  Then I do a second batch sparge with 8 more qts at 170.  Stir again, recycle a quart or 2 again to settle the bed, drain and start the boil and hop schedule. Batch sparging is easy and works great.  I get 70-75% efficiency. Summary;<br>14 qts mash at 155 deg for 60 minutes (170 deg water)<br>8 qts boiling for mashout<br>8 qts at 170 for second batch sparge.


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