Kasba Scratch ESB

Partial Mash Recipe

Submitted By: cheapshot2000 (Shared)
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Brewer: Steven Gladen
Batch Size: 5.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 13.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 36.3 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1
7 lbs Amber Liquid Extract (12.5 SRM) Extract 2
1.40 oz Nugget [10.0%] - Boil 60 min Hops 3
0.50 Whirlfloc Tablet (Boil 15 min) Misc 4
0.50 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 5
0.50 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 6
8.00 oz Corn Syrup [Boil for 5 min] (1.0 SRM) Sugar 7
8.00 oz Honey [Boil for 5 min] (1.0 SRM) Sugar 8
1 pkgs English Ale (White Labs #WLP002) Yeast 9

Notes

Mash at 64 C or 147 F. A very malty example of an English Pale Ale - almost chewy. This recipe is aimed at keeping fermenters at an ambient 16 C or 61 F. However this yeast can be fermented at lower ambients (12 C or 54 F) or slightly higher temps to yield some interesting yet pleasant changes Source: Gavin Lyle SG = 1.068 @ 89* = Original SG of 1.072 Day 3 of primary fermentation SG = 1.028 @ 74* = SG of 1.030 and calc alcohol % of 5.5 % by volume. Day 7 of primary fermentation SG = 1.020 @ 74* = SG of 1.022 and calc alcohol % of 6.6 % by volume. Primed with 1 1/4 DME and 2 cups H2O. After first week concerned about carbonation; very slow. Also, little to no lacing or head. Too much whirfloc?