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ESB 
All Grain Recipe
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| Batch Size: 5.25 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 7.24 gal | Style Guide: BJCP 2008 |
| Color: 8.7 SRM | Equipment: tony phone equipment |
| Bitterness: 37.3 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 2.00 tsp | Calcium Chloride (Mash 60 min) | Misc | 1 |
| 2.00 tsp | Gypsum (Calcium Sulfate) (Mash 60 min) | Misc | 2 |
| 0.50 tsp | Lactic Acid (Mash 60 min) | Misc | 3 |
| 10 lbs 15.11 oz | Pale Malt (2 Row) UK (3.0 SRM) | Grain | 4 |
| 6.40 oz | Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) | Grain | 5 |
| 2.80 oz | TF & S Dark Crystal II (120.0 SRM) | Grain | 6 |
| 1.98 oz | Goldings, East Kent [5.0%] - Boil 60 min | Hops | 7 |
| 0.99 oz | Challenger [7.5%] - Boil 5 min | Hops | 8 |
| 1.0 pkgs | London ESB Ale (Wyeast Labs #1968) | Yeast | 9 |