Battle of Britain ESB - Extract

Battle of Britain ESB - Extract
English Pale Ale/Strong Bitter
Type: Extract Date: 5/22/2004
Batch Size (fermenter): 11.00 gal Brewer: CCHBS
Boil Size: 12.50 gal Asst Brewer:
Boil Time: 60 min Equipment: CCHBS partial boil instructions
End of Boil Volume 10.63 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 0.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

 

Ingredients
Amt Name Type # %/IBU
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 0 85.7 %
8.0 oz British Crystal 55L (55.0 SRM) Grain 0 7.1 %
8.0 oz British Crystal 77L (77.0 SRM) Grain 0 7.1 %
1.00 oz Goldings, East Kent [7.00 %] - Aroma Steep 0.0 min Hop 0 0.0 IBUs
1.00 oz Target [10.00 %] - Boil 60.0 min Hop 0 22.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.00 ml] Yeast 0 -
1.0 pkg British Ale (Wyeast Labs #1098) [125.00 ml] Yeast 0 -

Beer Profile

Est Original Gravity: 1.024 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 2.2 % Actual Alcohol by Vol: 0.6 %
Bitterness: 22.0 IBUs Calories: 32.0 kcal/12oz
Est Color: 7.4 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 7 lbs
Sparge Water: 12.62 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 8.31 oz Carbonation Used: Bottle with 8.31 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

 
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