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My Brown Ale V5 (ESB) No Sparge

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Me
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created Tuesday August 2nd 2016
1.050
1.008
5.58%
25.75
18.42
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb American - Pale 2-Row8.75 lb Pale 2-Row 37 1.8 77.3%
1.75 lb American - Caramel / Crystal 40L1.75 lb Caramel / Crystal 40L 34 40 15.5%
0.50 lb American - Victory0.5 lb Victory 34 28 4.4%
3 oz American - Chocolate3 oz Chocolate 29 350 1.7%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 1.1%
11.31 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 6 Boil 60 min 7.31 26.3%
10 g Magnum10 g Magnum Hops Pellet 13.2 Boil 28 min 11.91 26.3%
18 g East Kent Goldings18 g East Kent Goldings Hops Pellet 6 Boil 15 min 6.53 47.4%
38 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.8 gal No Sparge Infusion 152 °F 60 min
Starting Mash Thickness: 3.21 qt/lb
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
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
.115 Water Loss (.14 usually). -.28 gallon (36 ounces) difference.
Removing 36oz of water.
Mash Chemistry and Brewing Water Calculator
 
Notes

09/09/16: Brewed successfully overall, except for the fact that I started with the wrong hop addition, but made changes to still equal 25 calculated IBUs.
74% efficiency (calculated for 75) - 13 Brix @1.0505
Intial mash reading was 153.9 after vigorous stirring - at 30 mins it was 152.2 which was on target.
The .115 water loss worked well and there was less left over wort once the bag was lifted - I may try .11 sometime in the future.
Pitched 4.5 oz of yeast slurry.
09/27/16: checked GF again, and it's still sitting at 5.4 brix (1.008 @5.4%) - over-attenuated, but not infected. Initially calculated for 75% attenuation - changed to 83%. Sampled the slurry in the fridge once settled, and it tasted pretty good. Placed inside keezer for conditioning + gas.
10/11/16: sampled a bit and it was overly-carbonated (lowered gas).
The beer is incredibly dry and has like no malt presence - this would have been due to the malt - but it was in no-way pleasant.

Will not re-pitch WLP002 anymore.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2016-10-12 03:09 UTC
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