Brews 18, 19, and 20

Got behind on this blog thing... Mainly because it's more for my own records than other people's amusement. It's not like I have a whole lot to teach others on here. The past month I brewed an American Imperial Stout, a Black Forest (chocolate and cherry) stout, and today, an ESB with some guys from my brewing club. I took my recipe and brewed it on Joe, a guy from my club's, system. It was a lot of fun, and we definitely had a hell of a time working out the kinks in his new equipment, but by some miracle, we hit all our numbers.

20 ESB
Extra Special/Strong Bitter (English Pale Ale)


Type: All Grain
Date: 2/6/2010
Batch Size: 12.00 gal
Brewer: Evan
Asst Brewer: Joe and Keith
Boil Size: 14.61 gal
Boil Time: 60 min
Brewhouse Efficiency: 65.00


Ingredients

Grain
Amount Item Type % or IBU
26.00 lb Pale Malt (2 Row) UK (3.0 SRM) 94.73 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) 3.64 %
0.45 lb Caramel/Crystal Malt -120L (120.0 SRM) 1.62 %

Hops
145.00 gm U.S. Goldings [4.50 %] (60 min) Hops 34.4 IBU



Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 5.13 %
Bitterness: 34.4 IBU
Est Color: 8.5 SRM


Mash Profile

Mash Name: My Mash Total Grain Weight: 27.45 lb
Sparge Water: 9.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
40 min Step Add 34.31 qt of water at 163.7 F 152.0 F


Millin the grains on Keith's grain crusher


The calm before the storm


BDawg Steve and I mashing in


Gettin my stir on


Joe, the guy who let me brew on his setup


Totally boiling


Took us a while to figure it out... but we figured out a way to hook the kettle up to the chiller