Tweaked my ESB recipe and looking for anything you might suggest.
thanks in advance
Recipe: Heisenberg ESB TYPE: All Grain
Style: English Extra Special Strong Bitter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.6 SRM SRM RANGE: 6.0-18.0 SRM
IBU: 44.6 IBUs IBU RANGE: 30.0-50.0 IBUs
OG: 1.055 SG OG RANGE: 1.050-1.060 SG
FG: 1.013 SG FG RANGE: 1.011-1.015 SG
BU:GU: 0.806 Calories: 197.2 kcal/12oz Est ABV: 5.4 %
EE%: 77.00 % Batch: 5.75 gal Boil: 7.73 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 11 lbs Total Hops: 4.75 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.4 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type %
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 90.9 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.5 %
4.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 2.3 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.3 %
1 WLP007 Yeast
Name Description Step Temperat Step Time
Mash In Add 21.30 qt of water at 164.2 F 154.0 F 75 min
---
Batch sparge with 2 steps (Drain mash tun , 3.83gal) of 185.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.045 SG Est OG: 1.055 SG
Amt Name Type %/IBU
1.75 oz Challenger [7.50 %] - Boil 60.0 min Hop 40.8 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %]5 min - Boil Hop 3.1 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] 1 min - Boil Hop 0.7 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Dry Hop 5 days