Jason/Catherine ESB 
All Grain Recipe
Submitted By: hukdizzle (Shared)
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| Brewer: Curtis | |
| Batch Size: 11.00 gal | Style: Strong Bitter (11C) |
| Boil Size: 13.48 gal | Style Guide: BJCP 2015 |
| Color: 10.9 SRM | Equipment: CrunkWorx PNW |
| Bitterness: 40.1 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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