J-ESB

Brewer: Jamie Wika
Batch Size: 11.50 gal	Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 13.00 gal	Style Guide: BJCP 2004
Color: 13.0 SRM	Equipment: Jamie's System
Bitterness: 38.8 IBUs	Boil Time: 90 min
Est OG: 1.063 (15.5° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.014 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 6.4%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
6.00 tsp	Phosphoric Acid (Mash 3 hours)	Misc	1
3.00 tsp	Epsom Salt (MgSO4) (Mash 90 min)	Misc	2
2.00 tsp	Gypsum (Calcium Sulfate) (Mash 90 min)	Misc	3
0.25 tsp	Baking Soda (Mash 90 min)	Misc	4
0.25 tsp	Kosher Canning Salt (Mash 90 min)	Misc	5
20 lbs 4.00 oz	Pale Malt, Maris Otter (3.2 SRM)	Grain	6
3 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	7
1 lbs	Aromatic Malt (26.0 SRM)	Grain	8
2 lbs	Sugar, Light Brown Table (Sucrose) (5.0 SRM)	Sugar	9
1.50 oz	Challenger [7.0%] - Boil 60 min	Hops	10
1.00 oz	Target [10.0%] - Boil 60 min	Hops	11
2.00 tsp	Irish Moss (Boil 15 min)	Misc	12
2.00 oz	Goldings, East Kent [6.0%] - Boil 15 min	Hops	13
1.00 oz	Goldings, East Kent [6.0%] - Boil 0 min	Hops	14
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	15

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