ESB 
All Grain Recipe
Submitted By: amclea01 (Shared)
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| Brewer: Aaron | |
| Batch Size: 5.50 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 8.02 gal | Style Guide: BJCP 2008 |
| Color: 9.7 SRM | Equipment: The Hybrid 5.5 |
| Bitterness: 42.0 IBUs | Boil 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. This Recipe Has Not Been Rated
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