Fullers ESB 40L
Started 28/05/22
Fullers ESB.
Recipe
Ingredients:
| Recipe | Measure |
|---|---|
| Brew Length | 40L |
| Pale Malt | 8800g |
| Crystal Malt | 800g |
| Target Hops (start of boil) | 30g |
| Challenger Hops (start of boil) | 15g |
| Northdown Hops (start of boil) | 15g |
| EKG (Last 15 Min) | 20g |
| Yeast | S04 |
| Mash Liquor | 24 Litres |
| Strike Heat | 72C |
| Mash Temperature | 66C |
| Mash Time | 1 Hour 30 Minutes |
| Sparge Temperature | 77C |
| Mash Efficiency (estimated) | 75% |
| Boil Time | 1 Hour 30 Minutes |
| Fermentation Temperature | 18C |
| IBU | 35 |
| Expected OG | 1053 |
| Actual OG | 1046 |
| Expected FG | 1012 |
| Actual FG | 1010 |
Water Treatment:
| Recipe | Measure |
|---|---|
| CaCo3 Adjustments | |
| Calcium Carbonate (CAC03) Anglian | 154 ppm |
| Calcium Carbonate Required | 50 ppm |
| Adjustment Necessary | 104 ppm |
| CRS per Litre Required | 0.55 ml/L |
| Total CRS to add to Mash (24L) | 13 ml |
| Total CRS to add to Sparge | 19.25 ml |
| Chlorine Treatment | |
| Campden Tablets (half in mash, half in sparge) |
1 tablet |
| Calcium Adjustment (using brupaks calculation) | |
| Calcium in Water | 110 ppm |
| Calcium Required | 165 ppm |
| Adjustment | 55 ppm |
| Gypsum | 1tsp |
Water Schedule:
This brew will be batch sparged, so the water will be scheduled as follows:
- Mash = 24L using 13 ml of CRS +1/2 Campden Tab
- Top Up = 10L using 5.5 ml of CRS
- Final Batch Sparge = 25L using 13.75 ml of CRS and 1/2 campden tab
HLT will be filled to 25l for sparge, so 13.75ml of CLS will be added and after top up of 10 is drawn off, so a further 5.5l CLS will be added here.
Mashing
- 15l of water used to warm mash tun
- 24L of water ,half a crushed campden tablet and 13 ml CRS added to mash tun.
- HLT to heat Mash water (liquor) to 78C.
- Filled Mash tun with warm water to heat it ready for Mash Liquor.
- Weighed out grain in a separate bucket.
- 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 66.8C.
- Refilled the HLT with 25L sparge water and switched on to ensure sparge water was ready. Temperature was set to 87C, which allows for some cooling.
- Sparge water was also treated with half a campden tablet and 13.75 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 66C so OK.
Sparging
- 10L of top up added at 87C and left for 15 minutes.
- Recirculated for 5 minutes then transferred to boiler.
- HLT topped up to 25L and 5.5Ml of CRS added and temperature set for 85C.
- Final batch sparge with 25L for 20 minutes then pumped to boiler.
Boiling
- Timer set for 1 hour 30 minutes.
- 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 1046, which is a bit short. Not sure why but we can live with this.
Fermentation
- 28/05/22 - 15:45 - Yeast pitched
- 29/05/22 - A thick krausen has formed so fermentation is going strong.
- 01/06/22 - Fermentation is slowing and Brix is now 7, SG 1017, so almost finished
- 05/06/22 - Brix=5.8 SG 1010 - Cold Crash started.
- 07/06/22 - Kegged and bottled. Beer looks nice and clear already.
Tasting Notes
TBC
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