ESB

Extract Recipe

Submitted By: BeerSmith (Shared)
Members can download and share recipes

Brewer: Mark Zgarrick
Batch Size: 5.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 3.15 galStyle Guide: BJCP 2008
Color: 10.4 SRMEquipment: Brew Pot (4 Gallon)
Bitterness: 35.5 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)
Est FG: 1.015 SG (3.7° P)Fermentation: Marks Aging Profile
ABV: 4.4%Taste Rating: 43.0

Ingredients
Amount Name Type #
5.00 gal Chicago, IL Water 1
1 lbs Victory Malt (25.0 SRM) Grain 2
2.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
6 lbs 9.60 oz Pale Liquid Extract (8.0 SRM) Extract 4
1.00 oz Centennial [9.1%] - Boil 60 min Hops 5
1.00 oz Goldings, East Kent [5.7%] - Boil 15 min Hops 6
1.00 oz Goldings, East Kent [5.7%] - Steep 0 min Hops 7
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 8

Taste Notes

Excellent. Everything I hoped it would be. Use Irish Moss next time though. Appearance = 4, Aroma = 4, Mouthfeel = 5, Taste = 8, After-taste = 9, Overall = 13... 43 total.

Notes

10/7/03 - 1.017 - roused yeast, will rack to secondary tomorrow. Tastes great! 10/8/03 - 1.014 - Racked to secondary (carboy). 10/11/03 - 1.014 - Kegged.