Eric's ESB 
All Grain Recipe
Submitted By: EricSutton (Shared)
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| Brewer: Eric Sutton | |
| Batch Size: 6.00 gal | Style: Strong Bitter (11C) |
| Boil Size: 9.28 gal | Style Guide: BJCP 2015 |
| Color: 10.1 SRM | Equipment: SS Kettle and Mash Tun (15/15Gal) |
| Bitterness: 41.5 IBUs | Boil Time: 90 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Single Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 12.00 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 8.00 oz |
Brown Malt (Crisp) (68.5 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 3.00 oz |
Fuggle [3.8%] - First Wort |
Hops |
4 |
| 0.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 1.00 oz |
East Kent Goldings (EKG) [4.7%] - Steep 20 min |
Hops |
6 |
| 2.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
7 |
Notes
10.65 Gallons of strike water
Add base grains mash
Take PH measurement
Add acid if needed (1/4 tsp per 5 gallons) aim for 5.2-5.4 PH
Prepare 1 gallon of water separately at 165 degrees.
Steep Crystal 60, Crystal 120 and Black malt separately at 165 degrees for 5 minutes.
Add wort from dark grains to mash at vorlauf
Lauter and collect 8.5 gallons of wort as a preboil volume
Add FWH (First Wort Hops)
Add 60 minute hop addition
Add yeast nutrient at 10 minutes
Add 10 minute hop addition
Add Irish moss at 5 minutes
6.5 gallons post volume
Add 0 minute leaf hop addition
Whirlpool chill
Collect 6 gallons in fermentor
Aerate wort
Pitch Yeast
2 weeks fermentation
3 weeks conditioning in kegThis Recipe Has Not Been Rated
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