My Recipe Thread by Back Yard Brewer

I am always open to brewing info feedback no matter how daft some of it is. I will use this thread for all my posts regarding my recipes. Keeps things in order, if you know what I mean :thumb: The following is an ESB I will be brewing this week-end and since most you lot are poms whom better to go to

Recipe Specifications
--------------------------
Batch Size: 60.00 L
Boil Size: 80.11 L
Estimated OG: 1.056 SG
Estimated Color: 17.2 EBC
Estimated IBU: 34.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14.38 kg Pale Malt, Maris Otter (5.9 EBC) Grain 94.00 %
0.60 kg Bairds Pale Crystal (90.0 EBC) Grain 3.92 %
0.32 kg Bairds Medium Crystal (150.0 EBC) Grain 2.07 %
179.00 gm Goldings, East Kent 08 Crop [4.80 %] (60 Hops 34.0 IBU
74.01 gm Goldings, East Kent 08 Crop [4.80 %] (0 mHops -
3 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 15.30 kg
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 39.89 L of water at 77.0 C 70.0 C
10 min Mash Out Add 15.96 L of water at 91.5 C 75.6 C


As you can see it is almost a SMASH. It is simple and hopefully tasty. I have made a number of ESB's but am always brewing it a different way. Thats the beauty of AG.

Cheers
Back Yard Brewer

That looks like a nice strong bitter. A lot of times people really pile on the specialty malts/crystal malt on a strong bitter, but I think you'll have a nice moderate malty profile. Good luck!

Well it seems my 1968 starter has turned to ****. Have now had to put that on hold till the following week. Because of my batch size I always propagate a smack pack in a conical and build it up to a healthy 3ltrs. The yeast pack I used was 8mths old and normally this is not to much of an issue but for some reason this lot was just not viable. The conical sat for near on three days with no activity. Smelt it tonight and it had a real funky smell. Done it this way a number of times so who knows Have now smacked a pacman wich is only a couple months old. Looking at making an American Brown but am also keen on a smack in the face hop driven American Imperial. Will post recipe once I have decided :|

Back Yard Brewer

Well I have settled on the following. Took me a while to realise that the American Amber now comes under the
American Pale Ale BJCP 7.1

Recipe Specifications
--------------------------
Batch Size: 60.00 L
Boil Size: 80.11 L
Estimated OG: 1.053 SG
Estimated Color: 22.9 EBC
Estimated IBU: 32.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.10 kg Joe White Ale (5.9 EBC) Grain 77.06 %
1.19 kg Munich I (Weyermann) (14.0 EBC) Grain 8.26 %
0.90 kg Bairds Pale Crystal (90.0 EBC) Grain 6.24 %
0.61 kg Bairds Amber Malt (Victory) (45.3 EBC) Grain 4.22 %
0.61 kg Bairds Medium Crystal (150.0 EBC) Grain 4.22 %
61.42 gm Galena [11.00 %] (60 min) Hops 27.5 IBU
27.92 gm Cascade 2009 Crop [5.40 %] (10 min) Hops 2.2 IBU
25.13 gm Centennial 7/11/09 [8.70 %] (10 min) Hops 3.2 IBU
18.50 gm Cascade 2009 Crop [5.40 %] (0 min) Hops -
18.50 gm Centennial 7/11/09 [8.70 %] (0 min) Hops -
5.29 items Whirlfloc Tablet (Boil 15.0 min) Misc
3 Pkgs PC Rogue Pacman (Wyeast labs #1764) Yeast-Ale


Also my Pacman starter is traveling along a lot better than that the 1968 ESB did.