Oak House ESB 40L - Based on Fullers

Started 16/07/23

Fullers ESB "ish" recipe but added more malt as i had some to use up.

Recipe

Ingredients:

Recipe	Measure
Brew Length	45L
Pale Malt	10000g
Crystal Malt	1500g
Target Hops (start of boil)	30g
Challenger Hops (start of boil)	15g
Northdown Hops (start of boil)	15g
EKG (Last 15 Min)	30g
Yeast	S04 X2
Mash Liquor	26 Litres
Strike Heat	72C
Mash Temperature	66C
Mash Time	1 Hour
Sparge Temperature	77C
Mash Efficiency (estimated)	75%
Boil Time	1 Hour 30 Minutes
Fermentation Temperature	18C
IBU	32
Expected OG	1056
Actual OG	1054
Expected FG
Actual FG	1014

Water Treatment:

Recipe	Measure
CaCo3 Adjustments
Calcium Carbonate (CAC03) Anglian	140 ppm
Calcium Carbonate Required	50 ppm
Adjustment Necessary	90 ppm
CRS per Litre Required	0.5 ml/L
Chlorine Treatment
Campden Tablets (half in mash, half in sparge)	1 tablet

Water Schedule:

This brew will be batch sparged, so the water will be scheduled as follows:

• Mash = 29L using 14 ml of CRS +1/2 Campden Tab
• Top Up = 7L + Final Batch Sparge = 24L using 15 ml of CRS and 1/2 campden tab

HLT will be filled to 31L for sparge,

Mashing

• 15l of water used to warm mash tun
• 28L of water ,half a crushed campden tablet and 14 ml CRS added to mash tun.
• HLT to heat Mash water (liquor) to 78C..
• Transferred water into the Mash Tun and closed lid for 10 minutes for temperature to stabalise.
• After 10 minutes the temperature was 72C. Doughed in and added gypsum.
• Temperature settled at 64C. added kettle of boiling water and it settled at 65C.
• Refilled the HLT with 31L sparge water and switched on to ensure sparge water was ready. Temperature was set to 85C, which allows for some cooling.
• Sparge water was also treated with half a campden tablet and 15 ml of CRS.
• The Sparge water was up to temperature with about 10 minutes to spare before the end of the mash.
• Final Mash Temperature was exactly 65C so OK.

Sparging

• HLT had 31 liters
• 7L of top up added at 85C and left for 15 minutes. maybe should be 87C.
• Recirculated for 5 minutes then transferred to boiler.
• HLT allowed to drop to 83C.
• Final batch sparge with 24L for 20 minutes then pumped to boiler.

Boiling

• Timer set for 1 hour
• Bittereing Hops added
• Nearing the last 15 minutes, so I have put the Wort chiller into the boiling wort. This ensures that it is fully sterlilised.
• The second batch of hops was added for last 10 minutes together with the protofloc tablet.
• Flame out recirculation to sterilise pump and hoses.
• 25C after about 30 min
• Whirlpooled and left to stand for 20 min before pumping to Fermenter.
• OG is 1054, volume was higher at about 45L

Fermentation

• 16/07/23 - 15:45 - Yeast pitched
• 17/07/23 - 09:00 Thin Krausen has formed.
• 17/07/23 - High Krausen touching the lid of my pot. Hopefully it will not overflow.
• 18/08/23 - Krausen is now settling down a little. Temperature is stable at 18c.

Tasting Notes

TBC

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