So any suggestions on a the Ca, Sulfide and CL amounts for a ESB. I am wanting to bring out the "maltiness" and also have the bitterness. So i am thinking 140 CA, 135 CL and 100 Sulfide. Ph will be 5.4
BeerSmith 2 Recipe Printout -
http://www.beersmith.comRecipe: Old Speckled Hen
Brewer: Quattlebaum
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 8.60 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 7.8 SRM
Estimated IBU: 45.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 106.2 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
7 lbs 15.1 oz Pale Malt, Maris Otter (Floor malted) (3 Grain 1 80.3 %
15.7 oz Crystal Malt - 55L (Bairds) (60.0 SRM) Grain 2 9.9 %
13.2 oz Lyle's Golden Syrup (0.0 SRM) Extract 3 8.3 %
2.4 oz Dememera Sugar (2.0 SRM) Sugar 4 1.5 %
1.90 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 5 40.0 IBUs
0.54 oz Goldings, East Kent [5.70 %] - Boil 15.0 Hop 6 4.0 IBUs
0.34 oz Goldings, East Kent [5.70 %] - Boil 5.0 Hop 7 1.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 8 -
Mash Schedule: (208) Single Infusion, Full Body, No Mash Out, Fly
Total Grain Weight: 9 lbs 14.3 oz
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Name Description Step Temperat Step Time
Mash In Add 4.09 gal of water at 164.6 F 154.0 F 60 min
Sparge: Fly sparge with 5.77 gal water at 168.0 F
Notes:
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