020 ESB

Extract Recipe

Submitted By: tatersgontate (Shared)
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Brewer: Tate
Batch Size: 5.25 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 4.00 galStyle Guide: BJCP 2008
Color: 16.6 SRMEquipment: Tate's equipment
Bitterness: 39.1 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
12.00 oz Victory Malt (25.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
1 lbs 12.00 oz Amber Dry Extract (12.5 SRM) Dry Extract 6
2 lbs 12.80 oz Amber Liquid Extract (12.5 SRM) Extract 7
2 lbs 12.80 oz Pale Liquid Extract (8.0 SRM) Extract 8
1.00 oz Phoenix [8.0%] - Boil 60 min Hops 9
0.50 oz Challenger [7.5%] - Boil 30 min Hops 10
1.05 items Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Bramling Cross [6.0%] - Boil 10 min Hops 12
0.50 oz Challenger [7.5%] - Boil 5 min Hops 13
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 14

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