Commoners ESB v1.1

All Grain Recipe

Submitted By: wbastan (Shared)
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Brewer: Bill Bastan
Batch Size: 5.50 galStyle: Special/Best/Premium Bitter (8B)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 11.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 33.5 IBUsBoil 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.

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