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2004-06-05 Roy's ESB IV

A ProMash Brewing Session Report

Brewing Date: Saturday June 05, 2004
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's ESB IV


BJCP Style and Style Guidelines
04-B Bitter & English Pale Ale, Special or Best Bitter

Min OG: 1.039 Max OG: 1.045   
Min IBU: 20 Max IBU: 45   
Min Clr: 6 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.75      
Anticipated OG: 1.052 Plato: 12.82
Anticipated SRM: 13.6        
Anticipated IBU: 31.0      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.054 Plato: 13.33   
Actual FG: 1.016 Plato: 4.08   
Alc by Weight: 3.90 by Volume: 5.01 From Measured Gravities.
ADF: 69.4 RDF: 58.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 51.83
Actual Points From Mash: 55.34


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
82.1 8.00 lbs.  Pale Malt(2-row) America 1.036 2
10.3 1.00 lbs.  Munich Malt(light) America 1.033 18
5.1 0.50 lbs.  Flaked Soft White Wheat America 1.034 2
1.3 0.13 lbs.  Carafa Germany 1.030 400
1.3 0.13 lbs.  Chocolate Malt (Dingemanns) Belgium 1.030 340

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Styrian Goldings Pellet 5.25 12.8 60 min
0.50 oz.  Cluster Pellet 6.40 15.6 60 min
0.50 oz.  Cluster Pellet 6.40 2.6 5 min


Yeast
WYeast 1318 London Ale III


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 9.75   
Total Water Qts: 10.73 Before Additional Infusions
Total Water Gal: 2.68 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 3 30 144 150 Infuse 157 10.73 1.10
Alpha 5 30 158 158 Infuse 211 1.91 1.30
mashout 5 30 168 168 Infuse 210 3.47 1.65

Total Water Qts: 16.12 After Additional Infusions
Total Water Gal: 4.03 After Additional Infusions
Total Mash Volume Gal: 4.81 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 1100 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 76 degrees F

Original Gravity: 1.054 SG 13.33 Plato
Finishing Gravity: 1.016 SG 4.08 Plato



Bottling/Kegging Specifics
Bottling Date: Friday June 18, 2004
Desired Carbonation Level: 2.20 Volumes CO2
Fermentation Temperature: 78 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.89 Oz
Amount of Liquid Added: 0.14 Gal



Tasting Notes
Screwed up a bottling and lost some priming syrup, therefore rather flat. Otherwise OK.


Notes
toast the (old) Munich before using - about 15 min at 375 degrees




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