Hard To Handle ESB

All Grain Recipe

Submitted By: jschray (Shared)
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Brewer: JAS/POM/JAW
Batch Size: 17.50 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 22.67 galStyle Guide: BJCP 2008
Color: 14.1 SRMEquipment: Tripod 30
Bitterness: 55.5 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
33 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
4 lbs Victory Malt (28.0 SRM) Grain 2
1 lbs 12.80 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1 lbs 7.20 oz Chocolate - Crisp Pale (225.0 SRM) Grain 4
3.50 oz Target [11.0%] - Boil 60 min Hops 5
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
3.00 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 7
3.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.00 oz Fuggles [4.5%] - Boil 15 min Hops 9
1.50 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 10
1.50 oz Fuggles [4.5%] - Boil 0 min Hops 11
1.50 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 12
1.0 pkgs Best of Both Worlds (White Labs #WLP200) Yeast 13
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 14
1.0 pkgs London Ale (White Labs #WLP013) Yeast 15
1.50 oz Fuggles [4.5%] - Dry Hop 7 days Hops 16
1.50 oz Goldings, East Kent [5.0%] - Dry Hop 7 days Hops 17

Notes

Carboy slated for London Ale yeast broke and spilled entire contents before pitching yeast. Replacement small batch brewed at Pat's the next day (12/28/14). Mash accidentally reached +- 200 degrees accidentally for a short time. Because of the above, pitching occurred +- 12 hrs later for the London Ale than the other two yeasts. Pitching of Best of Both Worlds and Dry English Ale was 12/28 @ +- 9 am (+- 12 hrs after wort was ready in carboys because yeast starters were at JAS's house and we were starting another replacement batch at POM's that day. Melanie brought yeast starters the morning of 12/28). London Ale was pitched 12/28 @ +- 9pm after brewing.

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