Beals ESB
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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08-C English Pale Ale, Extra Special/Strong Bitter
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Min OG:
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1.048
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Max OG:
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1.072
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|
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Min IBU:
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30
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Max IBU:
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60
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Min Clr:
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6
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Max Clr:
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18
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Extract (Lbs):
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8.60
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Anticipated OG:
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1.064
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Plato:
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15.77
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Anticipated SRM:
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7.7
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|
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Anticipated IBU:
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52.4
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Wort Boil Time:
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75
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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6.15
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Gal
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Pre-Boil Gravity:
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1.052
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SG
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12.94 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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76.7
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6.60 lbs.
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Coopers LME - Light
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Australia
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1.038
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3
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11.6
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1.00 lbs.
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Brown Sugar
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Generic
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1.046
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4
|
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5.8
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0.50 lbs.
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Crystal 55L
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Great Britian
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1.034
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55
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5.8
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0.50 lbs.
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Cara-Pils Dextrine Malt
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|
1.033
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.75 oz.
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Fuggle
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Pellet
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4.10
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2.8
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10 min
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0.50 oz.
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Fuggle
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Pellet
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4.10
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4.8
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30 min
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0.50 oz.
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Fuggle
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Pellet
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4.10
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8.4
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45 min
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0.50 oz.
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Fuggle
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Pellet
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4.10
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9.4
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60 min
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1.00 oz.
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Goldings - E.K.
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Pellet
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5.50
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26.9
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75 min
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White Labs WLP013 London Ale
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Profile:
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Burton On Trent
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Profile known for:
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Strong Pale Ales
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Calcium(Ca):
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268.0 ppm
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Magnesium(Mg):
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62.0 ppm
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Sodium(Na):
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30.0 ppm
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Sulfate(SO4):
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638.0 ppm
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Chloride(Cl):
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36.0 ppm
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biCarbonate(HCO3):
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141.0 ppm
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pH:
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8.33
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Style Notes (according to Ray Daniels):
- Use "Burtonized" water - i.e.,, high in gypsum content
- Include 5 to 8 percent crystal malt of aabout 40L
- Up to 5 percent of the grist may includee Munich, Vienna,
aromatic, Victory, or toasted malt to increase the malt
complexity.
- For bitters, some sugar or flaked maize may be added with
each accounting for no more than 10 percent of the grist.
- Five to 15 percent wheat, or 1 to 4 perccent flaked barley
may be added to any bitter or pale ale recipe.
- Conduct a thick mash (0.9 to 1 quart perr pound of grist)
with temperatures in the range from 149 to 154 F.
- Select English or American hops accordinng to the style
you are trying to produce. Goldings, Fuggle and Challenger
are the most often used English varieties. Cascade, Centenniel,
and Chinook are the most common American types.
- Add bittering hops to achieve a BU:GU raation of 0.70 to 0.90
- For bitters and English pale ales, you mmay elect to add flavor
hops with the average addition 0.5 to 0.7 ounces in 5 gallons.
India and American pale ales should definitely have a flavor
hop addition of 0.75 or more.
- Most recipes will benefit from the addittion of aroma hops and/or
dry hops.
- For English pale ales, select a British--style yeast. The American
ale yeast continues to be the favorite for the production of
India and American pale ales.
- Give English styles less carbonation thaan you would other beers
and where possible, serve bitters through a hand-pumped English
beer engine.
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Generated with ProMash Brewing Software |