All Grain Strong Bitter homebrew recipe. This homebrew recipe uses the following ingredients: ESB Malt - CA, Belgian Dark Candi Sugar - BE, Aromatic Malt - UK
, Special W, Brown Malt - UK, Pale Chocolate - UK, Special Roast - US, Franco-Belges Kiln Coffee, Magnum Hops, Bramling Cross Hops, Centennial Hops, Willamette Hops, Danstar ESB Homebrew Yeast.
Fermentables
80% - ESB Malt - CA
10
36
3
Mash
8% - Belgian Dark Candi Sugar - BE
1
36
275
Late
2% - Aromatic Malt - UK
0.25
35
20
Mash
2% - Special W
0.25
30
112
Mash
2% - Brown Malt - UK
0.25
33
65
Mash
2% - Pale Chocolate - UK
0.25
32
200
Mash
2% - Special Roast - US
0.25
33
50
Mash
2% - Franco-Belges Kiln Coffee
0.25
32
180
Mash
Hops
Magnum
0.5
Pellet
Boil
50 min(s)
13
18.4
Bramling Cross
1
Pellet
Boil
15 min(s)
7.3
10.8
Bramling Cross
1
Pellet
Boil
5 min(s)
7.3
4.3
Centennial
1
Pellet
FlameOut
0 min(s)
11.2
0.0
Bramling Cross
1
Pellet
FlameOut
0 min(s)
7.3
0.0
Magnum
0.5
Pellet
FlameOut
0 min(s)
13
0.0
Willamette
1
Pellet
DryHop
5 day(s)
5
0.0
Yeast
Danstar ESB
68%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Strike with 4.35 gallons at 160F. Sparge with 5 gallons.
2.Mash at 150F for 30 minutes.
3.Placed 15min addition in bags for less trub.
4.Added 1g gypsum to start of boil.
5.Added D-90 Candi Sugar at 3.5 minutes left in the boil.
6.Added FO hops at 190F, cooled to 175F for 5 minute rest.
7.Feb 19/17 2:30PM Into FC set to 18C.
8.Feb 20/17 8:00am Lots of activity, FC down to 17C.
9.Feb 21/17 7:00pm Activity dying down, FC up to 20C.
10.Feb 22/17 8:00am DH with 1oz Willamette, FC up to 21C.
11.Feb 23/17 8:00am 1.018 at 20C =68% attenuation.
12.Feb 27/17 Bottled 19L/5G at 20C/72F with 4.17oz Dextrose for 2.35 Volumes
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