Eric's ESB

All Grain Recipe

Submitted By: EricSutton (Shared)
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Brewer: Eric Sutton
Batch Size: 6.00 galStyle: Strong Bitter (11C)
Boil Size: 9.28 galStyle Guide: BJCP 2015
Color: 10.1 SRMEquipment: SS Kettle and Mash Tun (15/15Gal)
Bitterness: 41.5 IBUsBoil 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 keg

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