Fuggled up ESB

Partial Mash Recipe

Submitted By: stocktrader01 (Shared)
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Brewer: Matt Stephens
Batch Size: 5.50 galStyle: Special/Best/Premium Bitter ( 8B)
Boil Size: 6.29 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: My Equipment
Bitterness: 50.4 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: My Aging Profile
ABV: 4.8%Taste Rating: 41.0

Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4
12.00 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 5
8.00 oz Wheat, Torrified (1.7 SRM) Grain 6
0.85 oz Magnum [13.5%] - Boil 35 min Hops 7
3 lbs Light Dry Extract [Boil for 30 min] (7.0 SRM) Dry Extract 8
1.00 oz Goldings, East Kent [5.8%] - Boil 15 min Hops 9
1.00 oz Fuggles [4.8%] - Boil 0 min Hops 10
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 11

Taste Notes

Entered in Dixie Cup 2012 as 8b best bitter made it to the second round...you would know it would be the extract beer that does the best out of my entries.


This beer started out as an extract kit from DeFalcos won during a Foam Rangers meeting. Replaced two lbs of extract (DME) with MOPA. Still used 3lb of DME Added additional hops from my random freezer inventory. Lets see how it comes out. ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 6 gal H2O to sparge - 180°F - only brought to 180, no boil Mash ran cool - went from 148 all the way down to 135 towards the end Cooled wort to ~75F for the first time using pond pump - OG measured at 1048 Pitched straight from White Labs tube - very flocculant yeast Primary ferm in the keg cooler with Johnson controls set at 68 and fan near max speed, plan not to filter this beer as long as no hop leaves are floating. Transferred to keg after 2 weeks, gradual step down to 35°F for transfer - FG1013. Delicious without carbonation.

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