Overbrook Lymie Style ESB

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C  English Pale Ale, Extra Special/Strong Bitter

Min OG:  1.048   Max OG:  1.072
Min IBU:    30   Max IBU:    60
Min Clr:     6   Max Clr:    18  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       10.50
Anticipated OG:          1.051    Plato:             12.56
Anticipated SRM:          11.4
Anticipated IBU:          47.9
Brewhouse Efficiency:       68 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    5.88    Gal
Pre-Boil Gravity:      1.043    SG          10.74  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
  4.8     0.50 lbs. Flaked Barley                 America        1.032      2
 85.7     9.00 lbs. Pale Malt(2-row)              America        1.036      2
  9.5     1.00 lbs. Crystal 80L                                  1.033     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Northern Brewer                   Whole    9.00  40.1  60 min.
  1.00 oz.    Goldings - E.K.                   Whole    4.75   4.2  10 min.
  1.00 oz.    Goldings - E.K.                   Whole    4.75   3.5  2 min.


Yeast
-----

WYeast 1028 London Ale


Water Profile
-------------

Profile:           Dublin
Profile known for: Dk Lager, Dry Stout

Calcium(Ca):         118.0 ppm
Magnesium(Mg):         4.0 ppm
Sodium(Na):           12.0 ppm
Sulfate(SO4):         54.0 ppm
Chloride(Cl):         19.0 ppm
biCarbonate(HCO3):   319.0 ppm

pH: 8.33


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   10.50
Water Qts:   10.00 - Before Additional Infusions
Water Gal:    2.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.95 - Before Additional Infusions

Saccharification Rest Temp : 156  Time:  60
Mash-out Rest Temp :         170  Time:   5
Sparge Temp :                170  Time:   0


Total Mash Volume Gal: 3.34 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.