JP's ESB

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2017-05-28
Batch Size: 5.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 13.0 SRMEquipment: JP's Pot and Cooler
Bitterness: 54.2 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 gal JP's London, England Water 1
3.00 ml Lactic Acid (Mash 60 min) Misc 2
1.69 g Baking Soda (Mash 60 min) Misc 3
1.44 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.00 items Campden Tablet (metabisulfite) (Mash 60 min) Misc 5
0.85 g Salt (Mash 60 min) Misc 6
0.13 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8
1 lbs Crystal, Medium (Simpsons) (90.6 SRM) Grain 9
1.50 oz Willamette [5.4%] - Boil 60 min Hops 10
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Goldings, East Kent [4.6%] - Boil 15 min Hops 12
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 13
1.00 oz Goldings, East Kent [4.6%] - Boil 5 min Hops 14
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 15

Taste Notes

Think of this as a British Bitter squared - more malt and more hops equals higher gravity, bigger body, more bitterness, and more intense flavors and aromas. A more complex beer than an “ordinary” lowgravity bitter, an ESB is a showcase for highquality hops and brewing skill, meant to be enjoyed with consideration rather than merely quaffed. Our kit pours with a rich red color and white head and pronounced aromas of hop and fruit

Notes

O.G: 1.053 READY: 6 WEEKS Suggested fermentation schedule: -- 1–2-week-primary;-2-weeks-secondary;2-weeks-bottle-conditioning

This Recipe Has Not Been Rated

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