ESB - Adptado do Kit do ML Pgina 1 de 2

ESB - Adptado do Kit do ML

Strong Bitter (11 C)
Type: Tudo Gro Date: 02 Nov 2017
Batch Size: 20,00 l Brewer: Klenio Costa
Boil Size: 26,00 l Asst Brewer: Maiara, Felipe
Boil Time: 60 min Equipment: BIAB 19 L Adaptado
End of Boil Vol: 22,00 l Efficiency: 76,00 %
Final Bottling Vol: 19,00 l Est Mash Efficiency: 84,4 %
Fermentation: Ale 2 Taste Rating: 30,0
Taste Notes:
Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 28,58 l
Mash Water Acid:

Mash or Steep Grains

Ingredientes da Mostura
Qtd Nome Tipo # %/IBU
3,02 kg Malte Irish Pale Ale (7,5 EBC) Gro 1 71,6 %
0,52 kg Caramel/Crystal Malt - 65L (Bairds) (128,1 EBC) Gro 2 12,3 %
0,43 kg Pale Malt (Weyermann) (6,5 EBC) Gro 3 10,2 %
0,25 kg Caramalt Malt - 35L (Bairds) (69,0 EBC) Gro 4 5,9 %
Etapas da Mostura
Nome Descrio Temperatura Durao
Saccharification Adicionar 22,58 l de gua a 72,1 C 68,0 C 60 min
Mash Out Aquecer at 75,6 C no decurso de 7 min 75,6 C 10 min

Sparge Water Acid:

Remover gros, e preparar para a fervura do mosto
Add water to achieve boil volume of 26,00 l
Estimated pre-boil gravity is 1,043 SG

Ingredientes da Fervura
Qtd Nome Tipo # %/IBU
29,00 g Target [9,00 %] - Fervura 60,0 min Lpulo 5 31,7 IBUs
21,00 g Fuggle [5,90 %] - Fervura 30,0 min Lpulo 6 11,6 IBUs
29,00 g Fuggle [5,90 %] - Fervura 1,0 min Lpulo 7 0,9 IBUs

Estimated Post Boil Vol: 22,00 l and Est Post Boil Gravity: 1,050 SG

Cool and Transfer Wort

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 20,00 l

Pitch Yeast and Measure Gravity and Volume

Ingredientes da Fermentao
Qtd Nome Tipo # %/IBU
1,0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23,66 ml] Levedura 8 -

Measure Actual Original Gravity _______ (Target: 1,050 SG)

Measure Actual Batch Volume _______ (Target: 20,00 l)
Add water if needed to achieve final volume of 20,00 l

file:///C:/Users/Klenio/Documents/BeerSmith2/Reports/bsxtmp_21316.htm 03/12/2017
ESB - Adptado do Kit do ML Pgina 2 de 2
Fermentation
02 Nov 2017 - Fermentao Primria (7,00 dias a 15,0 C terminando em 15,0 C)
09 Nov 2017 - Fermentao Secundria (3,00 dias a 15,0 C terminando em 22,0 C)
12 Nov 2017 - Fermentao Terciria (15,00 dias a 7,0 C terminando em 0,5 C)

Dry Hop and Bottle/Keg

Measure Final Gravity: _________ (Estimate: 1,014 SG)
Date Bottled/Kegged: 27 Nov 2017 - Carbonation: Engarrafar com 90,00 g Table Sugar
Age beer for 10,00 days at 26,0 C
07 Dec 2017 - Drink and enjoy!

Notes

file:///C:/Users/Klenio/Documents/BeerSmith2/Reports/bsxtmp_21316.htm 03/12/2017