ESB II

All Grain Recipe

Submitted By: ironhead55 (Shared)
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Batch Size: 12.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 15.50 galStyle Guide: BJCP 2008
Color: 10.4 SRMEquipment: My Equipment 12 gal
Bitterness: 63.9 IBUsBoil 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.

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