ESB

All Grain Recipe

Submitted By: amclea01 (Shared)
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Brewer: Aaron
Batch Size: 5.50 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 8.02 galStyle Guide: BJCP 2008
Color: 9.7 SRMEquipment: The Hybrid 5.5
Bitterness: 42.0 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
11.20 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1.60 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
0.60 oz Target [11.0%] - Boil 60 min Hops 5
0.50 oz Goldings, East Kent [7.2%] - Boil 15 min Hops 6
0.50 oz Northern Brewer [6.0%] - Boil 15 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
2.00 oz East Kent Goldings (EKG) [7.2%] - Steep 20 min Hops 9
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 10
2.50 oz Goldings, East Kent [7.2%] - Dry Hop 10 days Hops 11
0.40 oz Target [11.0%] - Dry Hop 10 days Hops 12

Notes

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, S04=92 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:S04 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness). 1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F. 60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle. Boil for 60 minutes. Lid on at flameout, start chilling immediately. Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days. This yeast drops brilliantly clear without need of any clarifiers. See above for recommendations on carbonation/packaging. Correct. My city water's close to RO. Looking at one of the times I brewed this, I had my starting water at: Ca=9.9, Mg=2.4, Na=17.4, Cl=6.5, SO4=28.1 The target from the recipe is: Ca=110, Mg=18, Na=17, Cl=49, S04=92 So I added: 2.4g Calc Chloride to the mash 3.1g Calc Chloride to the boil 4.5g Epsom salt to the mash 5.8g Calc Chloride to the boil 5.2g chalk to the mash 6.7g chalk to the boil This got me to: Ca=110, Mg=18, Na=17, Cl=49, S04=92 I use EZWaterCalculator for this.

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