Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Ugh ESB [Extra Special/Strong Bitter (English Pale Ale)]

Extra Special/Strong Bitter (English Pale Ale) – All Grain GONE

Batch Size:

11 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

December 29, 2012

Tap Date:

January 26, 2013

Statistics

Target OG:

1.056 13.8° P

OG:

1.057 14° P

Reading 1:

1.014 3.6° P at 14 days

Reading 2:

1.012 3.1° P at 21 days

Target FG:

1.014 3.6° P

FG:

1.012 3.1° P

Real Extract:

5.1° P

Attenuation:

77.9% Apparent – 63.6% Real

Color:

9.7 SRM

IBU:

40.8 Tinseth

BU/GU:

0.72

ABV:

ABW:

4.7%

Calories:

188 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
21.00 pounds	British Maris Otter Pale Malt	92.1%
1.19 pounds	Crystal Malt 20L	5.2%
0.62 pounds	Crystal Malt 120L	2.7%
22.81 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
2	Whirlfloc	15 minutes
3 tbs	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Magnum	60 min	Bittering	Boil	Pellets	14.2%
2.00 ounces	Golding	30 min	Flavor	Boil	Pellets	4.0%
2.00 ounces	Golding	0 min	Aroma	Dry Hop	Pellets	4.0%
5.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
London ESB Ale	Wyeast	1968	3000 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Step Temperature Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

10 days @ 67° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Ugh ESB

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	90
OG:	1.057 / 14° P
Mash PH:
Boil PH:

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Log: Ugh ESB