Hooked ESB - All Grain 
All Grain Recipe
Submitted By: FermentDrinkRepeat (Shared)
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| Brewer: Ferment.Drink.Repeat | |
| Batch Size: 5.00 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2008 |
| Color: 11.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 42.3 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.2° P) | Mash Profile: Single Infusion, 150F |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Basic Single Stage, Ale |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
| 1 lbs |
Crystal - 60L (Crisp) (60.0 SRM) |
Grain |
2 |
| 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
3 |
| 8.00 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
4 |
| 0.67 oz |
Hallertau Magnum [13.4%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
East Kent Goldings (EKG) [4.5%] - Boil 20 min |
Hops |
6 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 oz |
East Kent Goldings (EKG) [4.5%] - Steep 10 min |
Hops |
8 |
| 1.0 pkgs |
British Ale Yeast One (Giga Yeast #GY011) |
Yeast |
9 |
Notes
BREWING LEVEL: INTERMEDIATE (All Grain)
Water adjustments should only be made if base water profile is known.
Water Profile (Amber Bitter on Bru'n Water):
Ca - 55ppm
Mg - 15ppm
Na - 10ppm
SO4 - 110ppm
Cl - 50ppm
BiCarb - 45ppm
SO4/Cl Ratio = 2.2
Ferment in Primary at 65-68F for 10 days or until all noticieable airlock activity has stopped. Leave in Primary for an additional 2-4 days at 65-68F to complete Diacetyl Rest. After 14 days total in Primary Fermentor, bottle or keg - if using Priming Sugar, store at room temperature for 14 days to allow for proper carbonation, then enjoy your beer!
Dry Yeast Substitute - Safale S-04
To make "Belgian Hooked ESB", substitute yeast with GigaYeast GY014 or Safbrew Abbey (Dry) or T-58 (Dry)
This Recipe Has Not Been Rated
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