Fuggled up ESB 
Partial Mash Recipe
Submitted By: stocktrader01 (Shared)
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| Brewer: Matt Stephens | |
| Batch Size: 5.50 gal | Style: Special/Best/Premium Bitter ( 8B) |
| Boil Size: 6.29 gal | Style Guide: BJCP 2008 |
| Color: 8.0 SRM | Equipment: My Equipment |
| Bitterness: 50.4 IBUs | Boil 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 |
Ingredients
| 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.Notes
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.
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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.
This Recipe Has Not Been Rated
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