GGG ESB PARTIAL

Partial Mash Recipe

Submitted By: godek (Shared)
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Brewer: Ed
Batch Size: 5.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 11.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 37.9 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: BIAB, Medium Body
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 3
3 lbs Amber Liquid Extract (12.5 SRM) Extract 4
2.00 oz Williamette [5.5%] - Boil 60 min Hops 5
1.00 oz Goldings, B.C. [5.0%] - Boil 15 min Hops 6
1.00 oz Goldings, B.C. [5.0%] - Boil 5 min Hops 7
1 pkgs English Ale (White Labs #WLP002) Yeast 8