Crispy ESB

All Grain Recipe

Submitted By: chrispday (Shared)
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Batch Size: 3.96 galStyle: Extra Special/Strong Bitter (English Pale Ale) (8C)
Boil Size: 5.02 galStyle Guide: BJCP 2008
Color: 12.7 SRMEquipment: Pot 19L - BIAB to 15L
Bitterness: 40.1 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 g Calcium Chloride (Mash 60 min) Misc 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7 lbs 4.20 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
6.46 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
6.46 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
0.64 oz Magnum [11.0%] - Boil 60 min Hops 6
0.72 oz Fuggles [4.5%] - Boil 10 min Hops 7
0.65 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 8
0.32 tsp Irish Moss (Boil 10 min) Misc 9
1.0 pkgs English Ale (White Labs #WLP002) Yeast 10
0.53 oz Goldings, East Kent [5.0%] - Dry Hop 5 days Hops 11

Notes

Brewersfriend mash 645CN1C $37.60 from Barleyman (no hops reqd) 21/10 Brewed, SG 1.056 26/10 @ 17c 1.020 29/10 @ 19c 1.018 31/10 1.017 3/11 @ 20.5c 1.016 5/11 @ 20.5c 1.016 dry hopped 15g EKG 9/11 @ 11c 1.016 1tsp gelatine 10/11 bottled 80g table sugar

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