3 Perdidos ESB

3 Perdidos ESB 2
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain Date: 29/06/2011
Batch Size (fermenter): 18,93 l Brewer: Nicholas Bittencourt
Boil Size: 21,58 l Asst Brewer:
Boil Time: 60 min Equipment: Caldeirão n. 32
Final Bottling Volume: 16,93 l Brewhouse Efficiency: 65,00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30,0
Taste Notes:

Ingredients
Ingredients

Amt Name Type # %/IBU
4,00 kg Pale Malt (2 Row) UK (5,9 EBC) Grain 1 72,7 %
0,50 kg Caramunich Malt (110,3 EBC) Grain 3 9,1 %
1,00 kg Vienna Malt (6,9 EBC) Grain 2 18,2 %
1,0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23,66 ml] Yeast 7 -
15,00 g Warrior [15,00 %] – Boil 60,0 min Hop 4 30,3 IBUs
10,00 g Warrior [15,00 %] – Boil 30,0 min Hop 5 15,5 IBUs
2,00 g Whirlfloc (Boil 15,0 mins) Other 6 -

Beer Profile
Est Original Gravity: 1,056 SG Measured Original Gravity: 1,055 SG
Est Final Gravity: 1,014 SG Measured Final Gravity: 1,013 SG
Estimated Alcohol by Vol: 5,6 % Actual Alcohol by Vol: 5,5 %
Bitterness: 45,8 IBUs Calories: 517,9 kCal/12 oz
Est Color: 22,3 EBC

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 5,50 kg
Sparge Water: -10,06 l Grain Temperature: 22,0 C
Sparge Temperature: 75,6 C Tun Temperature: 22,0 C
Adjust Temp for Equipment: TRUE Mash PH: 5,20
Mash Steps

Name Description Step Temperature Step Time
Saccharification Add 14,34 l of water at 74,9 C 66,7 C 60 min
Mash Out Add 0,00 l of water and heat to 75,6 C over 10 min 75,6 C 10 min
Mash Notes: 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.

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2,3
Pressure/Weight: 99,58 g Carbonation Used: Bottle with 99,58 g Corn Sugar
Keg/Bottling Temperature: 21,1 C Age for: 30,00 days
Fermentation: Ale, Single Stage Storage Temperature: 5,0 C

Notes

Created with BeerSmith
Nicholas Bittencourt

Analista de sistemas, estudante de Direito, fotógrafo, cervejeiro e blogueiro. Quando sobra tempo, também faço pipoca.

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