Ankle Biter ESB

Brewer: Jason Durso
Batch Size: 10.50 gal	Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 12.93 gal	Style Guide: BJCP 2008
Color: 13.8 SRM	Equipment: My keg and cooler
Bitterness: 32.1 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.2° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Single Stage
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.93 gal	Distilled Water	Water	1
7.40 gal	Amber Bitter	Water	2
4.30 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
2.60 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
2.10 g	Calcium Chloride (Mash 60 min)	Misc	5
0.70 ml	Lactic Acid (Mash 60 min)	Misc	6
0.70 g	Pickling Lime (Mash 0 min)	Misc	7
0.70 g	Salt (Mash 60 min)	Misc	8
0.10 g	Baking Soda (Mash 60 min)	Misc	9
18 lbs 7.97 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	10
2 lbs 12.83 oz	Hugh Baird British Crystal Malt 70/80L (75.0 SRM)	Grain	11
1 lbs 9.96 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	12
2.00 oz	Fuggles [4.5%] - Boil 60 min	Hops	13
1.00 oz	Challenger [7.5%] - Boil 60 min	Hops	14
4.90 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	15
3.00 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	16
2.40 g	Calcium Chloride (Boil 60 min)	Misc	17
0.80 g	canning salt (Boil 60 min)	Misc	18
0.10 ml	Lactic Acid (Boil 60 min)	Misc	19
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	20
1.00 oz	Goldings, East Kent [5.0%] - Boil 15 min	Hops	21
2.00 oz	Cascade [5.5%] - Boil 0 min	Hops	22
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	23
2.00 oz	Citra [12.0%] - Dry Hop 7 days	Hops	24

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