ESB 
Extract Recipe
Submitted By: BeerSmith (Shared)
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| Brewer: Mark Zgarrick | |
| Batch Size: 5.00 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 3.15 gal | Style Guide: BJCP 2008 |
| 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: Marks 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
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