ESB (2.0)

All Grain Recipe

Submitted By: vtwin (Shared)
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Brewer: B.Kerby
Batch Size: 12.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 15.33 galStyle Guide: BJCP 2008
Color: 12.6 SRMEquipment: 12G/90min Plan "B" Electric Brewery
Bitterness: 46.8 IBUsBoil Time: 90 min
Est OG: 1.064 (15.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
23 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
8.00 oz Acid Malt (3.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
2.00 oz Target [10.8%] - Boil 60 min Hops 5
2.00 oz Goldings, East Kent [4.5%] - Boil 15 min Hops 6
1.00 Whirlfloc Tablet (Boil 10 min) Misc 7
2.00 oz Challenger [9.6%] - Steep 10 min Hops 8
2.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 9

Notes

2016-09-16 Brew Day Made a 2L starter, 2 FastPitch and 3 Wyeast packets (2 days prior to brew day), Treated 20 gallons of RO with 14grams CaCL Mash PH = 5.16 Sparged 12 gallons until it hit 3.0 brix then topped off with tap water Preboil gravity = 1.044SG Postboil gravity = 1.059SG Forgot to start chiller pump so steeping Challenger for 15mins 09-30 FG = 1.012 FG (beer looks very clear and semi-dry finish) (measured brix 7.5)

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