BrewBlog: Procumbent ESB
Specifics
Reference
Style:
Brewer: Stephen Gilbert
Brew Date: October 16, 2011
Yield: 5.7 gallons
Reference
Color (SRM/EBC):
8.6/16.9
Bitterness (Calc): 42 IBU (Daniels)
BU/GU: 0.7
Calories: 198 (12 ounces)
Conditioning: Keg
ABV: 6.1%
ABW: 4.8%
Batch No: 1
OG: 1.060
OG (Plato): 14.74° P
FG: 1.014
FG (Plato): 3.57° P
Real Extract: 5.59° P
App. Atten.: 75.8%
Real Atten.: 62.1%
General Information
Method: All Grain
Comments

Finished a little sweet, and doesn't quite have the esters I'd like to see. Next time, I'll use WLP013 instead of WLP002.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
2.00 ounces
Goldings, East Kent
5.40% @ 60 minutes
Type: Aroma
Use: Boil
10.8 AAUs
1.00 ounces
Goldings, East Kent
5.40% @ 0 minutes
Type: Aroma
Use: Boil
5.4 AAUs
3.00 ounces Total Hop Weight 16.2 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: English Ale
Manufacturer: White Labs
Product ID: WLP002
Type: Ale
Flocculation: Very High
Attenuation: 66%
Temperature Range: 65–68°F
Amount: 1000 ml
Equipment Profile

Gigapants Brewing

Batch Size: 6 gallons Boil Volume: 10 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 73% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Procedure

Mash at 152.

Fermentation
Primary: 14 days @ 68° F
Secondary: 0 days @ 68° F
Tertiary: 0 days @ ° F
Age: 14 days @ 52° F
Tasting Reviews
2 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Procumbent ESB
Competition: Palmetto State Brewer’s Open
Date: Dec 3, 2011
Style: Extra Special/Strong Bitter (English Pale Ale)
Place: Entry Only
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