Brew Date: 06-14-2018
Malts:
1.8 lb. Maris Otter Malt
0.2 lb. Caramel 60L
PPG
38 / 45.6
34 / 5.1
DP
140
0
Deg L
4
60
Bill%
90.0
10.0
Adjuncts: None
Calc OG: 1.056 BE: 75% DP: 126 SRM: 11 IBUs: 32 TGW: 2.0 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Magnum, boil for 50 min. Add 4g Fuggle and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.055
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 3 weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.009 ABV = (1.055 - 1.009) x 131.25 = 6.0%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious beer, classic ESB, ease up IBUs 10-15%.