Ten Downing ESB

All Grain Recipe

Submitted By: eyedoctodd (Shared)
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Brewer: Todd Bainbridge
Batch Size: 10.50 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 12.68 galStyle Guide: BJCP 2008
Color: 10.9 SRMEquipment: Blichmann Top Tier 10 Gallon Batches 5/5/2012
Bitterness: 41.9 IBUsBoil Time: 75 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.50 gal 113 Water Water 1
20 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
12.0 oz Aromatic Malt (26.0 SRM) Grain 3
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
8.0 oz Caraaroma (Weyermann) (178.0 SRM) Grain 5
6.0 oz Special Roast (50.0 SRM) Grain 6
2.5 oz Fuggles [5.7%] - Boil 60 min Hops 7
1.0 oz Fuggles [5.7%] - Boil 20 min Hops 8
2.00 Whirlfloc Tablet (Boil 15 min) Misc 9
2.5 oz Fuggles [5.7%] - Boil 1 min Hops 10
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11

Notes

50F 12 gal water in HLT 60F grain night before Before mash-in: 160F strike heated to 174 - took about 8 mins. 67F Tun 64F grain After mash-in complete at 7:30, temp = 140. FUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Boiled 1 gallon water to raise it, might have gone to 148. Was going to decoct and boil, but saw that conversion was complete at 30 mins. All this fucking around meant I did not have sparge water heating. Ran off first runnings and began to heat while sparge still heating. Boil started 9:20 AM. Boil onward went fine. Gave each 5 gal bucket about a minute of pure O2 though not sure of flow strength. Pitched at 11:30am at 9pm on 1/8/13, SG = 1.024 (tastes great but sweet). Roused the yeast with sanitized stainless spoon and upped temp to 71. 11:58 pm on 1/10 SG = 1.021 a little less sweet.