Common Room ESB

Batch Size: 11.00 gal	Style: Strong Bitter (11C)
Boil Size: 12.50 gal	Style Guide: BJCP 2015
Color: 10.7 SRM	Equipment: My Equipment
Bitterness: 43.7 IBUs	Boil Time: 60 min
Est OG: 1.054 (13.4° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Three Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
18 lbs 1.30 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
1 lbs 6.25 oz	Caramunich II (Weyermann) (63.0 SRM)	Grain	2
6.36 oz	Caraaroma (130.0 SRM)	Grain	3
2.75 oz	East Kent Goldings (EKG) [5.6%] - First Wort	Hops	4
1.00 oz	Fuggles [4.6%] - Boil 60 min	Hops	5
1.00 oz	East Kent Goldings (EKG) [5.6%] - Boil 20 min	Hops	6
2.20 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
1.00 oz	East Kent Goldings (EKG) [5.6%] - Boil 0 min	Hops	8
1.00 oz	Fuggles [4.6%] - Boil 0 min	Hops	9
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	10

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