vance71975
02-13-2010, 07:39 PM
Hop Bursted Oat ESB
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
9 lbs Oats, Malted (1.0 SRM) Grain 92.31 %
8.0 oz Honey Malt (25.0 SRM) Grain 5.13 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 2.56 %
3.00 oz Fuggles [4.50 %] (30 min) Hops 30.1 IBU
2.00 oz Fuggles [4.50 %] (15 min) Hops 12.9 IBU
2.00 oz Fuggles [4.50 %] (5 min) Hops 5.2 IBU
1.00 tsp Amylase Enzyme (Mash 0.0 days) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.91 %
Bitterness: 48.2 IBU
Est Color: 14.2
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 9.75 lb
Sparge Water: 2.45 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun-temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 2 Step, Full Body Step Time Name Description Step Temp
45 min Protein Rest Add 12.19 qt of water at 129.3 F 122.0 F
60 min Saccharification Heat to 158.0 F over 15 min 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
OR
Oat Cream Ale
Cream Ale
Type: All Grain
Batch Size: 5.00 gal
Ingredients
Amount Item Type % or IBU
5 lbs Rice Hulls (0.0 SRM) Adjunct 33.33 %
8 lbs Oats, Malted (1.0 SRM) Grain 53.33 %
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 13.33 %
1.00 oz Cluster [7.00 %] (50 min) Hops 19.1 IBU
2.00 tsp Amylase Enzyme (Mash 0.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.40 %
Bitterness: 19.1 IBU
Est Color: 4.9 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 15.00 lb
Sparge Water: 1.44 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun-temperature: 72.0 F
Temperature Mash, 2 Step, Full Body Step Time Name Description Step Temp
45 min Protein Rest Add 18.75 qt of water at 129.3 F 122.0 F
60 min Saccharification Heat to 158.0 F over 15 min 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
9 lbs Oats, Malted (1.0 SRM) Grain 92.31 %
8.0 oz Honey Malt (25.0 SRM) Grain 5.13 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 2.56 %
3.00 oz Fuggles [4.50 %] (30 min) Hops 30.1 IBU
2.00 oz Fuggles [4.50 %] (15 min) Hops 12.9 IBU
2.00 oz Fuggles [4.50 %] (5 min) Hops 5.2 IBU
1.00 tsp Amylase Enzyme (Mash 0.0 days) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.91 %
Bitterness: 48.2 IBU
Est Color: 14.2
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 9.75 lb
Sparge Water: 2.45 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun-temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 2 Step, Full Body Step Time Name Description Step Temp
45 min Protein Rest Add 12.19 qt of water at 129.3 F 122.0 F
60 min Saccharification Heat to 158.0 F over 15 min 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
OR
Oat Cream Ale
Cream Ale
Type: All Grain
Batch Size: 5.00 gal
Ingredients
Amount Item Type % or IBU
5 lbs Rice Hulls (0.0 SRM) Adjunct 33.33 %
8 lbs Oats, Malted (1.0 SRM) Grain 53.33 %
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 13.33 %
1.00 oz Cluster [7.00 %] (50 min) Hops 19.1 IBU
2.00 tsp Amylase Enzyme (Mash 0.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.40 %
Bitterness: 19.1 IBU
Est Color: 4.9 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 15.00 lb
Sparge Water: 1.44 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun-temperature: 72.0 F
Temperature Mash, 2 Step, Full Body Step Time Name Description Step Temp
45 min Protein Rest Add 18.75 qt of water at 129.3 F 122.0 F
60 min Saccharification Heat to 158.0 F over 15 min 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.