Commoners ESB v1.1 
All Grain Recipe
Submitted By: wbastan (Shared)
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| Brewer: Bill Bastan | |
| Batch Size: 5.50 gal | Style: Special/Best/Premium Bitter (8B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 11.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 33.5 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 9.52 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
2 |
| 7.04 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
3 |
| 0.96 oz |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
| 1.50 oz |
Goldings, East Kent [5.0%] - First Wort |
Hops |
5 |
| 0.75 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
6 |
| 0.75 oz |
Goldings, East Kent [5.0%] - Boil 5 min |
Hops |
7 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
8 |
Notes
Doughed in 168 12L Temp dropped to 154*, added 1.25 L boiling water and temp came up to 156.2*. Mash water treated w/ 2g Gypsum, 2g Calcium Chloride, 1g Epsom Salt and 1ml Lactic acid. Mashed for 47 minutes. Sparge with 18L of water at 168*, recurculated for 5 minutes. Sparge water treated in kettle with 2.9g Gypsum, 2.9g CaCl and 1.5g Epsom salt.This Recipe Has Not Been Rated
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