Extra Special Bitter Mk 1.

[Greg2013]

Just getting back into brewing after a 9mth layoff.Decided to order some grains from HBC and knocked this up last night.I am dialing in all specs from scratch again so this batch and the next couple are going to be a bit outta whack.What i need some help with is how to dial in Brewhouse Efficiency based off the gravity and volume readings i am taking on brewday which i have included below.Any help on this matter would be greatly appreciated.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: ESB Ale Mk 1.
Brewer: Greg Power/The Bible.
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 31.54 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 23.00 l
Estimated OG: 1.061 SG
Estimated Color: 20.5 EBC
Estimated IBU: 45.7 IBUs
Brewhouse Efficiency: 88.00 %
Est Mash Efficiency: 91.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.50 kg               Lager Malt (3.9 EBC)                     Grain         1        81.8 %       
0.50 kg               Munich Malt (17.7 EBC)                   Grain         2        9.1 %         
0.25 kg               Caramel/Crystal Malt -120L (236.4 EBC)   Grain         3        4.5 %         
0.15 kg               Crystal Malt - 60L (Thomas Fawcett) (118 Grain         4        2.7 %         
0.10 kg               Wheat, Torrified (Thomas Fawcett) (3.9 E Grain         5        1.8 %         
41.00 g               Northern Brewer [8.80 %] - Boil 60.0 min Hop           6        35.1 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
54.00 g               Bramling Cross [7.30 %] - Steep/Whirlpoo Hop           8        10.6 IBUs     
2.0 pkg               Newcastle Dark Ale Yeast (Mangrove Jack' Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.50 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 14.84 l of water at 77.2 C          66.7 C        60 min       
Mash Out          Add 8.03 l of water at 96.6 C           75.6 C        10 min       

Sparge: Fly sparge with 14.90 l water at 80.0 C
Notes:
------
First Runnings Volume : 20.0lt.

First Runnings Gravity : 1061.

Batch Sparge Volume : 15.0lt.

Batch Sparge Gravity : 1023.
.....................................................

Pre Boil Volume : 35.0lt.

Pre Boil Gravity : 1044.

Post Boil Volume Into FV : 25.5lt.

Post Boil Gravity Into FV : 1052.
.............................................................

Pitched 2 x M03 @ 15.15hrs 12/06/2016

Mangrove Jacks M03 Dark Ale Yeast BB 02/2016 so pitched both packs straight onto wurt foam.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[Greg2013]

After only 24hrs bubbling away this brew seems dead as a maggot now,hardly any airlock activity.Going to leave it until end of week(if i can resist temptation) and take a gravity reading then,just hope it has not stalled.

[Leann ull]

Temp of room?
Lid fully on?
Give it a rouse by steering the bus! Not shaking it.
Sanitise a hydrometer a drop it it at least you know where you are!

[Greg2013]

Temp of room?
Lid fully on?
Give it a rouse by steering the bus! Not shaking it.
Sanitise a hydrometer a drop it it at least you know where you are!

Lid fully on,ambient temp around 15C last couple days,checked gravity with hydrometer today and it's sitting at 1020 after 48hrs.Gave it a rouse with sanitised mash paddle and stuck a heat belt on it as temp has dropped today,only going to leave heat belt on for a couple days at most to see if it will drop further and to let yeast clean up.Beersmith is giving an est FG of 1018 but i would prefer if i could get it down to around 1015,so nearly there.

[delzep]

Your mash efficiency is listed as 91.5%. Theres your problem I'd say

[Greg2013]

Your mash efficiency is listed as 91.5%. Theres your problem I'd say

Not sure i follow,however i knew the numbers were going to be out of whack on this and probably the next couple batches also.Reason being i am dialing in all my equipment from scratch again,more importantly  i am dialing in the brew process itself so will be playing around with efficiency settings for the first few batches until i can get repeatability.I have dropped the brewhouse efficiency to 80% for the next batch so hopefully that will get me nearer the mark,still it is all new to me since i never paid attention to these before.

[nigel_c]

I have dropped the brewhouse efficiency to 80% for the next batch so hopefully that will get me nearer the mark,still it is all new to me since i never paid attention to these before.

80% is still very high for a system without HERMS or RIMS. 70% would be a more realistic number and should help you hit your numbers.

[Leann ull]

As Nigel says, and better to be over than under you can always cut it.

[Greg2013]

Down to 1016 today,i reckon it won't drop much further if at all. Smells great so far but going to leave it in primary for another few days as i am bottling the majority of this and i have to order Coopers bottle caps and a few other bits.

Ye are right about the efficiency settings guys i know but please bear in mind this is a work in progress,i do know my mash efficiency was around 80% before my sabatical however i am scrapping all old specs with a view to using this and the next few brews to getting all my parameters dialed in as close as possible.

I suppose it's no harm dropping the brewhouse efficiency to 70% for my next brew as it will be a simple cream ale and even if its a little out i doubt it will make much difference in a beer like that,thanks for the tips guys. Like i said even though i have been brewing a couple years now this is the first time i have delved into dialing things in properly in BS so i am bound to make a few boo boos eh.

[Leann ull]

If you haven't used the bicycle for a year ride it round the block a few times before riding in the Tour De France.
I follow the advice of a home brewer turn pro from Galway who always advocates adding in a few extra grams of malt instead of trying to force it, failing and being disappointed.

[Greg2013]

If you haven't used the bicycle for a year ride it round the block a few times before riding in the Tour De France.
I follow the advice of a home brewer turn pro from Galway who always advocates adding in a few extra grams of malt instead of trying to force it, failing and being disappointed.

Sage advice for sure,that's why my next two brews will be a cream ale and a mild,nice and simple.

[Leann ull]

let us know how you get on

[Greg2013]

47x500ml + 1x1000ml= 24.5lt,120gr/25.5lt batch primed. I futting hate bottling 

1052-1008/ 5.8%abv. ESB 

[Greg2013]

 It turned out so good it's half gone already so i decided to double up and christen the new fv. 



BeerSmith 2 Recipe Printout - www.beersmith.com
Recipe: ESB Mk 2.
Brewer: Greg Power.
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 49.16 l
Post Boil Volume: 43.16 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 38.00 l
Estimated OG: 1.050 SG
Estimated Color: 34.2 EBC
Estimated IBU: 35.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 77.8 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
7.00 kg Lager Malt (Muntons) (5.9 EBC) Grain 1 79.5 %
0.80 kg Munich Malt (17.7 EBC) Grain 2 9.1 %
0.40 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 4.6 %
0.25 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 4 2.8 %
0.20 kg Chocolate Malt (Muntons) (837.3 EBC) Grain 5 2.3 %
0.15 kg Wheat, Torrified (Thomas Fawcett) (3.9 E Grain 6 1.7 %
30.00 g Northern Brewer [8.80 %] - First Wort 60 Hop 7 18.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
30.00 g Challenger [7.00 %] - Boil 10.0 min Hop 9 5.0 IBUs
30.00 g First Gold [9.00 %] - Boil 10.0 min Hop 10 6.4 IBUs
30.00 g First Gold [9.00 %] - Steep/Whirlpool 2 Hop 11 5.3 IBUs
2.0 pkg Newcastle Dark Ale Yeast (Mangrove Jack' Yeast 12 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.81 kg
Name Description Step Temperat Step Time
Mash In Add 23.47 l of water at 76.8 C 66.7 C 60 min
Mash Out Add 12.86 l of water at 95.8 C 75.6 C 10 min

Sparge: Fly sparge with 22.52 l water at 90.0 C
Notes:
First Runnings Volume : 29.0lt.

First Runnings Gravity : 1067.

Second Runnings Volume : 21.0lt.

Second Runnings Gravity : 1024.
...
Pre Boil Volume : 50.0lt.

Pre Boil Gravity : 1050.

Post Boil Volume(FV) : 40.0lt.

Post Boil Gravity(FV) : 1055.
...
Pitched reclaimed Mangrove Jacks Dark Ale Yeast M03 @ 25C at 00.30hrs 16/07/2016.

M03 was reclaimed from previous Mk 1 ESB and stored in sterilised jar in fridge since that batch was bottled.Took it from fridge and gave it a gentle shake,released cap loosely,placed in warm water bath in kitchen sink to help prevent thermal shock when pitching.

Fermentation started 45mins post pitching.
...



Created with BeerSmith 2 - www.beersmith.com

[nigel_c]

Pitch at 25 😮

Patience. Chill it properly. Well worth the effort.