verysupple
Supremely mediocre brewer
- Joined
- 23/9/12
- Messages
- 1,057
- Reaction score
- 268
Brewer's Notes
Steeped crystal in 2L at 65C for 30 min.
Made up to 10L @ 1.040 (added 900g amber DME) for hop boil
Used Briess Caramel 60L instead of Caramunich (Briess not in dropdown list)
Fermented at 22C
Tasted absolutely great at bottling.
Vitals:
OG: 1.052
FG: 1.016
ABV: ~5.2%
Calculated IBU: 43.6
EBC: 20
Made up to 10L @ 1.040 (added 900g amber DME) for hop boil
Used Briess Caramel 60L instead of Caramunich (Briess not in dropdown list)
Fermented at 22C
Tasted absolutely great at bottling.
Vitals:
OG: 1.052
FG: 1.016
ABV: ~5.2%
Calculated IBU: 43.6
EBC: 20
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
0.35 kg | Weyermann Munich II | |
2 kg | Briess DME- Amber | |
1 kg | Briess DME- Weizen |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
40 g | Goldings, East Kent (Pellet, 5.0AA%, 30mins) | |||
40 g | Fuggles (Pellet, 4.5AA%, 5mins) | |||
20 g | Target (Pellet, 11.0AA%, 45mins) | |||
20 g | Target (Pellet, 11.0AA%, 5mins) |
Yeast
125 ml | Wyeast Labs 1968 - London ESB Ale |
22L Batch Size
Brew Details
- Original Gravity 1.052 (calc)
- Final Gravity 1.015 (calc)
- Bitterness 49.9 IBU
- Efficiency 0%
- Alcohol 4.8%
- Colour 18 EBC
- Batch Size 22L
Fermentation
- Primary 14 days
- Conditioning 6 days