ESB - Toasted Malt

All Grain Recipe

Submitted By: shamrock2k (Shared)
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Brewer: Richie Mc
Batch Size: 5.50 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 7.09 galStyle Guide: BJCP 2008
Color: 11.3 SRMEquipment: My Equipment
Bitterness: 43.6 IBUsBoil Time: 60 min
Est OG: 1.058 (14.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: My Aging Profile
ABV: 5.9%Taste Rating: 35.0

Ingredients
Amount Name Type #
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Toasted Malt (27.0 SRM) Grain 4
1.00 oz Northern Brewer [10.1%] - Boil 60 min Hops 5
1.00 oz Glacier [4.8%] - Boil 20 min Hops 6
1.10 Whirlfloc Tablet (Boil 15 min) Misc 7
0.50 oz Goldings, B.C. [4.0%] - Boil 10 min Hops 8
1 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 9