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ESB - Toasted Malt 
All Grain Recipe
Submitted By: shamrock2k (Shared)Members can download and share recipes
| Brewer: Richie Mc | |
| Batch Size: 5.50 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 7.09 gal | Style Guide: BJCP 2008 |
| Color: 11.3 SRM | Equipment: My Equipment |
| Bitterness: 43.6 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.013 SG (3.4° P) | Fermentation: My Aging Profile |
| ABV: 5.9% | Taste Rating: 35.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 8 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 |
| 2 lbs | Munich Malt (9.0 SRM) | Grain | 2 |
| 1 lbs | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 3 |
| 8.00 oz | Toasted Malt (27.0 SRM) | Grain | 4 |
| 1.00 oz | Northern Brewer [10.1%] - Boil 60 min | Hops | 5 |
| 1.00 oz | Glacier [4.8%] - Boil 20 min | Hops | 6 |
| 1.10 | Whirlfloc Tablet (Boil 15 min) | Misc | 7 |
| 0.50 oz | Goldings, B.C. [4.0%] - Boil 10 min | Hops | 8 |
| 1.0 pkgs | Thames Valley Ale (Wyeast Labs #1275) | Yeast | 9 |