 |
Extra Special/Strong Bitter (ESB) |
22 L |
6.19% |
41.95 |
1.06 |
1.013 |
9.31°L |
All Grain |
25 |
Beer
0 |
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Title: Brew25 - Taipari4 - 20/1/20 |
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| Boil Size: 28 L |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 3.14 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 01/19/2020 08:18 PM |
Notes: Monday 20th Jan 2020.
Start mash at 0915 using 5kg Maris Otter and 200gms Gladfield Dark crystal. Start temp 68 and finish 65.
Start Sparge at 1045 collect 28L
Startup heat 1110 with 25 litres add another 3L.
Boiling at 1143 ( add 20gms Pacific Gem in spider at1140 ).
Cooling Coil in at 1240. Flame out at 1320. Start cooling 1322.
Add 25gms Citra and 25gms Mosiac at 1325.
Start runoff to fermenter at 1455. Temp 26C. OG1060 = 1061.
Collect 22Litres.
Cool boiled water at 1600 and into fridge 14C to cool for yeast saturation. Pour yeast into water at 23C at 1748. Pitch yeast at 1940. Go well Taipari 4.
Tues 21st very slow bubbling at 0900. Bubbling every 10-12 secs at 1400, every 7-8secs at 1600, every 3-4secs at 1930. Go T4.
Wed 22nd bubbling every 2 secs.
Sat25th bubbling slowed down so set temp to 22C for D Rest.
Tue 28th. Gravity 1010-12. Remove approx 1 litre yeast from dump tap. Add 2 tbsp sugar to hopefully get some CO2 activity and expel oxygen. Still tasting good.
Wed 29th drop temp to 6C to clear.
Thu 30/1 still tasting very good could do with another day to clear.
Fri 31/1 Bottle - 24x750ml and 2x500ml = 19Litres. Tastes very good still a little murky. Go well in the bottle Brew 4. |
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