My recipes are based on 78% efficiency which I typically get on my system. You should adjust for your efficiency/system.
I brewed this beer first in 2011 year and it was very well received. I myself would have liked the beer a bit drier, and slightly less in ABV. With that in mind, I adjusted the recipe for 2012 in attempt to get the beer to dry out a bit and to lower the ABV. I was very happy with the changes and will stick closer to the 2012 version (which I am editing into this brew blog) going forward, although I may still look to further attenuate and dry the beer out in future batches.
|Enter desired final yield (volume):|
|16.24 pounds||73.8% of grist|
|3.57 pounds||16.2% of grist|
|1.10 pounds||5% of grist|
|1.10 pounds||5% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|8.80 pounds||Pumpkin, Roasted, Fresh|
|1.00 pounds||Rice Hulls|
|2||Whirlfloc @ 15 minutes|
|1 tsp.||Yeast Nutrient @ 10 minutes|
Magnum14% Pellets @ 60 minutes
|0.83 ounces||Total Hop Weight||11.6 AAUs|
|Total Boil Time:||60 minutes|
|Name:||London ESB Ale|
Sabco Brew-Magic: Ken Megal
|Batch Size:||10.5 gallons||Boil Volume:||14.1 gallons|
|Evaporation Rate:||15% per hour||Mash Tun Dead Space:||.25 gallons|
|Efficiency:||70%||Mash Tun Weight:||30 pounds|
|Hop Utilization:||100%||Mash Tun Volume:||15 gallons|
|Loss:||.5 gallons||Mash Tun Specific Heat:|
Single Infusion Mash, Medium Bodied Beer
|Grain Temperature:||72°F||Tun Temperature:||72°F|
Mash profile for most well-modified malts.
|1||Mash In||Infusion||60 min.||154°F||
Add 70% of mash water at 166° F / 74° C
|2||Mash Out||Infusion||10 min.||168°F||
Add 30% of mash water at 197° F / 92° C
Famous for Pilsners and Lagers.
I'm using pie pumpkins that I picked up at Woodman's for .99 cents each. The pumpkins are split in half, gutted and then baked cut side down at 350F until soft. Then cooled, the flesh is scooped out into a pyrex dish and then baked again at 350F until they get bubbly and start to carmelize a little on the edges/surface. The pumpkin is then added right into the mash. The quantity added to the mash was targeted at 8.8Lbs.
I make a spice tincture using 1 - 1.5 oz of vodka which is then added to the keg before transferring the beer on top of it. The tincture is made up of the following:
Cinnamon 1 tsp.
Ginger .5 tsp.
All spice .25 tsp.
Nutmeg .25 tsp.
I let the spice soak in the vodka for 2 weeks before straining out. I pick up the spices fresh at the Spice House on Old World Third street and the spices I use are all coarse chunks, not ground spices (powder). This makes it much easier to just extract the flavor from the spices and leave the spice matter behind and only pitch the tincture into the beer.
|Primary:||7 days @ 65° F|
|Secondary:||14 days @ 72° F|