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English Pale Ale 6/21

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Cecil Spivey
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Friday June 14th 2019

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

5.8%

IBU (tinseth):

42.1

SRM (morey):

9.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
28 lb	Muntons - Maris Otter28 lb Maris Otter	38	2.3	90.3%
1.50 lb	Thomas Fawcett - Amber Malt1.5 lb Amber Malt	32.2	38	4.8%
1.50 lb	United Kingdom - Crystal 60L1.5 lb Crystal 60L	34	60	4.8%
31 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Challenger 7.63 oz Challenger 7.6 Hops	Pellet	7.6	Boil	60 min	27.85	33.3%
3 oz	East Kent Goldings 7.23 oz East Kent Goldings 7.2 Hops	Pellet	7.2	Boil	15 min	13.09	33.3%
3 oz	East Kent Goldings 7.23 oz East Kent Goldings 7.2 Hops	Pellet	7.2	Boil	1 min	1.14	33.3%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Challenger 7.6 (Pellet)	27.85	33.3%
6 oz	East Kent Goldings 7.2 (Pellet)	14.23	66.6%
9 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Chalk	Water Agt	Mash	1 hr.
9.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Salt	Water Agt	Mash	1 hr.
6 g	Baking Soda	Water Agt	Mash	1 hr.
7.49 ml	Phosphoric acid	Water Agt	Mash	1 hr.
3 each	Whirlfloc	Fining	Boil	15 min.

Yeast

Imperial Yeast - A43 Loki

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Medium High
Optimum Temp:	60 - 100 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 298 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Ok, this is the setup for my second iteration of this recipe. My fermentation fridge gave up the ghost, and I haven’t brewed in over a year and a half, so something’s gotta give.
I’ve decided to try a Kveik strain because of the reports that it will ferment cleanly at up to 100°F. I’m not planning to ferment that warm, but I’ll have it in the house at about 73°. Fermentation will probably drive the beer temp up several degrees, but I’m not sure how high.
I have thawed a glycerin stock of Imperial A43 Loki yeast and pitched it to a 4-liter starter. After 24 hours it is now very active on the stir plate.
I know this beer might not be anything like an English pale ale, especially if it exhibits the tropical fruit flavors and aromas that are reported with this yeast. We’ll see!

 -Cheers

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-05-30 22:20 UTC

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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