ESB
Extract Recipe
Submitted By: bbrodka (Shared)
Members can download and share recipes
Brewer: homebrew4less.com | |
Batch Size: 5.00 gal | Style: English Pale Ale/Strong Bitter ( 4C) |
Boil Size: 3.15 gal | Style Guide: BJCP 1999 |
Color: 10.4 SRM | Equipment: Brew Pot (4 Gallon) |
Bitterness: 35.5 IBUs | Boil Time: 60 min |
Est OG: 1.048 (12.0° P) | |
Est FG: 1.015 SG (3.7° P) | Fermentation: My Aging Profile |
ABV: 4.4% | Taste Rating: 43.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 gal |
Chicago, IL |
Water |
1 |
1 lbs |
Victory Malt (25.0 SRM) |
Grain |
2 |
2.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
6 lbs 9.60 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
4 |
1.00 oz |
Centennial [9.1%] - Boil 60 min |
Hops |
5 |
1.00 oz |
Goldings, East Kent [5.7%] - Boil 15 min |
Hops |
6 |
1.00 oz |
Goldings, East Kent [5.7%] - Steep 0 min |
Hops |
7 |
1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
8 |
Taste Notes
Excellent. Everything I hoped it would be. Use Irish Moss next time though.
Appearance = 4, Aroma = 4, Mouthfeel = 5, Taste = 8, After-taste = 9, Overall = 13... 43 total.Notes
10/7/03 - 1.017 - roused yeast, will rack to secondary tomorrow. Tastes great!
10/8/03 - 1.014 - Racked to secondary (carboy).
10/11/03 - 1.014 - Kegged.This Recipe Has Not Been Rated