ESB 3

All Grain Recipe

Submitted By: johnmcourtne (Shared)
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Batch Size: 5.25 galStyle: Strong Bitter (11C)
Boil Size: 6.42 galStyle Guide: BJCP 2015
Color: 10.4 SRMEquipment: ROBOBREW
Bitterness: 41.0 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Robobrew Mash and Sparge Med Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Denver, Colorado Water 1
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
8.00 oz Victory Malt (25.0 SRM) Grain 3
2.00 oz Chocolate Malt (350.0 SRM) Grain 4
4.00 oz Barley, Flaked (1.7 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
1.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
1.20 g Calcium Chloride (Mash 60 min) Misc 8
1.00 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
0.80 g Calcium Chloride (Sparge 60 min) Misc 10
2.30 oz Challenger [5.3%] - Boil 60 min Hops 11
1.00 oz East Kent Goldings (EKG) [3.1%] - Boil 20 min Hops 12
0.70 oz Challenger [5.3%] - Boil 20 min Hops 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
1.00 oz East Kent Goldings (EKG) [3.1%] - Boil 5 min Hops 15
1.0 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 16

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