Attenuation
84.8% apparent
69.6% real
Fermentables
Pale Malt, Maris Otter
23.00 lbs|83.3%
Brown Malt (Simpsons)
1.50 lbs|5.4%
Crystal, Dark (Simpsons)
1.00 lbs|3.6%
Crystal, Medium (Simpsons)
1.00 lbs|3.6%
Chocolate, Pale
0.62 lbs|2.2%
Special B Malt
0.50 lbs|1.8%
Hops
1.00 oz
Magnum 12.0%
60 min Boil
0.50 oz
East Kent Goldings (EKG) 5.0%
20 min Boil
0.50 oz
East Kent Goldings (EKG) 5.0%
Non-Fermentables
4 oz
Peanut Butter Extract Other
Yeasts
1 pkg
London ESB Ale1968
Wyeast
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile London, England
Special Procedures
Simulate London water profile
- Mash water additions: 2g CaCl, 2g Epsom salt, .4g salt, 4.5g baking soda.
- Sparge water additions: 1.5g CaCl, 1.5g Epsom salt, .4g salt
Add PB2 to secondary. Add PB Extract at packaging.