------------------------------------------------------------------------------- English Style ESB Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.00 35 70 British 2-Row 0.50 33 16.5 30-37 Crystal 0.25 36 9 Aromatic Malt 0.25 30 7.5 Barley Flakes ----------- --- ------ ------ 3.00 NA 103.0 Totals Mini Mash Extract Potential 1: 103.0 GU * 50% / 4 gal = 12.875 GU/Gal Mini Mash Extract Potential 2: 103.0 GU * 50% / 5 gal = 10.3 GU/Gal Adjusted Mini Mash Extract Potential 1: 12.875 * 3.1 / 3 = 13.30 GU/Gal Adjusted Mini Mash Extract Potential 2: 10.3 * 3.1 / 3 = 10.64 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 4.95 35 173.25 Scotts Pale Malt Extract ----------- --- ------ ------ 4.95 NA 173.25 Totals Malt Extract Potential: 173.25 GU * 100% / 5 gal = 34.65 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.05 oz 60 MBEOB 24 6.9 Challenger 0.49 oz 30 MBEOB 19 5.4 Kent Goldings 0.49 oz 15 MBEOB 12 5.4 Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp ABS Gypsum (water conditioner) 1 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: Burton Ale Yeast WLP023 (35 ml, liquid) Priming: 4.5 oz dextrose Estimates: Initial GU: 44.95 (Grains EP + Malt EP) Initial SG: 1.045 Final SG: 1.016 ABV: 3.80 Aging: 14 days, 2 week(s), 0.5 month(s) Brewing Dates: Brew / 1st F: 01/29/2006 (07 / 07), yeast pitch at 9:02 pm 2nd F: 02/05/2006 (11 / 18) Keg: 02/16/2006 (01 / 19) Tap 02/17/2006 (34 / 53) Fin: 03/23/2006 Aged: 1 day Measurements: Starting Mash Water: 4 Gal Boiled Wort Volume: 3.475 Gal Evaporated Water: 0.525 Gal Average Wort Volume: 3.7375 Gal 1st F Wort Volume: 5 Gal (added 1.525 Gal) Grains weight: 3.106 lb Mini Mash Start Temp: 90 F Mini Mash Rest Temp: 158 F -> 144 F Mini Mash Rest Time: 45 min Mini Mash Temp to Boil: 140 F -> Boiling Mini Mash Time to Boil: 34 min, 6:13 -> 6:47 Full Malt Bucket/Lid: 89.30 oz Empty Malt Bucket/Lid: 10.10 oz Malt Weight: 79.2 oz, 4.95 lb Wort Boil Time: 60 min, 7:07 -> 8:10 Wort Cooling Time: 35 min, 8:14 -> 8:49 Boiled Wort Pitch Temp: 79.8 F Additional Water Temp: 73.0 F Wort Yeast Pitch Temp: 77.1 F Wort Aeration Time: 57 min, 9:02 -> 9:59 Adjusted Mini-Mash GU: 13.30 Adjusted Initial GU: 45.29 (Adj Mini-Mash EP + Malt EP) Mini Mash SG: 1.021 (estimate low by 7.7 GU) Boiled Wort SG: 1.077 1st F SG (OG): 1.050 (estimate low by 5 GU) 2nd F SG: 1.009 Keg SG: 1.009 Tap SG (FG): 1.009 (estimate high by 7 GU) Mash Water pH: 8.30 Treated Mash Water pH: 8.18 Mini Mash pH: 5.83 Boiled Wort pH: 5.50 1st F pH: 5.57 2nd F pH: 4.49 Keg pH: 4.59 Tap pH: 4.59 Calculations: ABV: 5.37% (1.050 - 1.009) * 131 Apparent attenuation: 82% (1.050 - 1.009) / (1.050 - 1) * 100 Mini Mash GU/Gal: 16.8 (estimate low by 3.5 GU, 2) 21 GU * 4 Gal / 5 Gal Malt GU/Gal: 33.2 (estimate high by 1.4 GU) 50 GU - 16.8 GU Wort SG (Wg): 66.89 50 GU * 5 Gal / 3.7375 Gal Cg: 1.085 1 + ((1.067 - 1.050) / 0.2) IBU: 35.33 7,489 / (5 Gal * 1.085) * ( (1.05 oz * 0.069 AA * 0.24) + (0.49 oz * 0.054 AA * 0.19) + (0.49 oz * 0.054 AA * 0.12)) BU:GU Ratio: 0.71 35.33 IBU / 50 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary Fermentation Notes: Notes: -------------------------------------------------------------------------------