007 EKG, Fuggle and Bramling Cross ESB

All Grain Recipe

Submitted By: Moonpile (Shared)
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Brewer: Justin
Batch Size: 11.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 13.40 galStyle Guide: BJCP 2008
Color: 12.5 SRMEquipment: 3 Keggles
Bitterness: 39.8 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: 3k_Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
8.00 oz Special Roast Malt, Briess (50.0 SRM) Grain 4
0.50 oz Bramling Cross [6.0%] - First Wort Hops 5
0.50 oz Fuggle [4.2%] - First Wort Hops 6
0.50 oz Goldings, East Kent [5.8%] - First Wort Hops 7
1.00 oz Goldings, East Kent [5.8%] - Boil 60 min Hops 8
1.00 oz Goldings, East Kent [5.8%] - Boil 30 min Hops 9
2.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.50 oz Bramling Cross [6.0%] - Boil 5 min Hops 11
1.50 oz Fuggle [4.2%] - Boil 5 min Hops 12
1.50 oz Goldings, East Kent [5.8%] - Boil 5 min Hops 13
0.50 tsp Wyeast Wine Nutrient Blend (Boil 0 min) Misc 14
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 15

Notes

Starter: 2l water, 1/2 Wyeast Wine Nutrient (noted in ingredients at Boil, for lack of better choice), 1 cup Light DME. Wyeast 1968 had been smacked for maybe two hours and was well inflated. 1 min of O2 right before pitching. Periodic O2 and shaking until pitch time. Starter started at 2PM on 6/12, the day before brewing. This is the first brew with the 2x4 single burner stand, and also the first brew for the RV filter, which makes filling on the stand easier.