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033 - English Date Strong Ale (ESB)

Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Benoit D
Calories: 193 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)

Created: Monday March 18th 2019

Original Gravity:

1.062

Final Gravity:

1.019

ABV (standard):

5.5%

IBU (tinseth):

52.4

SRM (morey):

13.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	United Kingdom - Maris Otter Pale6 kg Maris Otter Pale	38	3.75	72.7%
500 g	American - Caramel / Crystal 60L500 g Caramel / Crystal 60L	34	60	6.1%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	12.1%
50 g	American - Chocolate50 g Chocolate	29	350	0.6%
500 g	Date (dried)500 g Date (dried)	28.9	0	6.1%
208 g	German - Acidulated Malt208 g Acidulated Malt	27	3.4	2.5%
8,258 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
75 g	Glacier75 g Glacier Hops	Pellet	5.5	Boil	60 min	46.79	75%
25 g	Glacier25 g Glacier Hops	Pellet	5.5	Boil	10 min	5.65	25%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Glacier (Pellet) 100 g Glacier (Pellet) Hops		52.44	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 L		Infusion	--	65 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	beet		Other	Mash	0 min.

Yeast

Danstar - London ESB Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	66%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

18 Mars:

ESB avec 1kg d'avoine avec si possible un couleur rouge et riche.

Ajout de 1cu. à table de bettraves déshidratées dans l'eau du mash (poudre).
Ajouté l'avoine à 30'C en augmentant pour le mash (gélatinisation).
Eau du mash est rose pâle.

Mash 65.5'C
L'avoine a peut-être été dénaturé avec 76'C de l'eau du mash.
Manque d'eau... recirculation dans le brew basket. Le brew basket est stuck et le niveau est monté au top.
Tout a jammé durant le transfert en fermenteur
efficacité de 58%
lavoine semble ne même pas avoir fourni de sucres.

24 L en fermenteur

64'C.
Mash = grosse marde...
62'C en moyenne...
Beaucoup de trouble... odeur de brulé, ouff !
PH Mash: 5.8 ... :(

RAHAHB

Refracto 30L @ 1.068

OG: 1.062
FG: 1.019 (5.5% abv)

Notes personelles:
Wow !!!
La couleur est identique aux dates. Un brun riche. Les aromes de la datte et la douceur de l'avoire en font une excellente bière. La preuve que RAHAHB ça fonctionne en tabarnak !
Cheerz !

Last Updated and Sharing

381

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Brews

Public: Yup, Shared
Last Updated: 2019-04-09 02:32 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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