Jason/Catherine ESB

All Grain Recipe

Submitted By: hukdizzle (Shared)
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Brewer: Curtis
Batch Size: 11.00 galStyle: Strong Bitter (11C)
Boil Size: 13.48 galStyle Guide: BJCP 2015
Color: 10.9 SRMEquipment: CrunkWorx PNW
Bitterness: 40.1 IBUsBoil Time: 90 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs Pale Malt, Halcyon (Thomas Fawcett) (3.0 SRM) Grain 1
2 lbs Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 2
1.25 oz Target [12.5%] - First Wort Hops 3
2.00 Whirlfloc Tablet (Boil 10 min) Misc 4
1.00 oz Challenger [8.1%] - Boil 10 min Hops 5
1.00 oz East Kent Goldings (EKG) [6.1%] - Boil 10 min Hops 6
4.40 g Yeast Nutrient (Boil 10 min) Misc 7
1.00 oz Challenger [8.1%] - Steep 20 min Hops 8
1.00 oz East Kent Goldings (EKG) [6.1%] - Steep 20 min Hops 9
2.0 pkgs Pub (Imperial Yeast #A09) Yeast 10

Notes

Ferment the Imperial Pub at 66'F for 3 days and ramp 1 degree a day from there. Remove from ferm chamber and allow to sit at room temperature for 1 week for a diacetyl rest. Water Profile Ca - 72ppm Mg - 0ppm Na - 0ppm SO4 - 103ppm Cl - 51ppm CaCO3 - 0ppm SO4/CL Ratio = 2 with a 5.3 mash pH. No acids needed to bring the mash pH into the proper range.

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