ESB II
All Grain Recipe
Submitted By: ironhead55 (Shared)
Members can download and share recipes
Batch Size: 12.00 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
Boil Size: 15.50 gal | Style Guide: BJCP 2008 |
Color: 10.4 SRM | Equipment: My Equipment 12 gal |
Bitterness: 63.9 IBUs | Boil Time: 90 min |
Est OG: 1.064 (15.7° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.018 SG (4.5° P) | Fermentation: My Aging Profile |
ABV: 6.1% | Taste Rating: 45.0 |
Ingredients
Amount |
Name |
Type |
# |
22 lbs |
Maris Otter (3.0 SRM) |
Grain |
1 |
2 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
2 |
1 lbs 8.00 oz |
English Crystal (65.0 SRM) |
Grain |
3 |
3.75 oz |
Northern Brewer [8.7%] - Boil 60 min |
Hops |
4 |
1.50 oz |
Golding [5.8%] - Boil 20 min |
Hops |
5 |
2.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
6 |
1.25 oz |
Northern Brewer [8.7%] - Boil 15 min |
Hops |
7 |
0.50 oz |
Golding [5.8%] - Boil 10 min |
Hops |
8 |
2.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
9 |
Notes
Changed mash to a light body mash profile. Got 14.5 gals in kettle. 11.5 gals in kettle after boil. 10 gals in fermentor.
31 May 16 Got 16 gals in kettle. Boiled down to 14.5 and started timer. Ended with 11.25 in kettle/8.9 in fermenter. Filled 1.75 kegs.
20 Dec 16 - Added 2 oz N Brewers at 15 min to clean out inventory. Sharp/astringent taste.
30 Jun 17 - 1.022 on 2 Jul 17. 12.5 gals in kettle at flameout, 1.75 kegs at kegging.
This Recipe Has Not Been Rated