Back Bay Bitter ESB (6.0) 
All Grain Recipe
Submitted By: mmurray (Shared)
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| Brewer: Mark Murray | |
| Batch Size: 6.00 gal | Style: Extra Special/Strong Bitter (English Pale Ale) (8C) |
| Boil Size: 8.28 gal | Style Guide: BJCP 2008 |
| Color: 9.5 SRM | Equipment: Big Man Brewing (10 Gal) - All Grain |
| Bitterness: 41.0 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: 5 - Fly Sparge - Full Body (154) |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
| ABV: 5.4% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 3 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
3 |
| 12.00 oz |
Crystal, Medium (Simpsons) (55.0 SRM) |
Grain |
4 |
| 1.00 oz |
Goldings, East Kent [6.5%] - Boil 60 min |
Hops |
5 |
| 3.50 oz |
Goldings, East Kent [6.5%] - Boil 10 min |
Hops |
6 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
7 |
Notes
Pretty routine brew day. Mashed with 4 gallons of water, fly sparged with 6 gallons. Started with 7.5 gallons in BK and ended with 6.5 gallons. 5.5 gallons into fermentor at 85F. Ran out of Oxygen so I used the Shake methond to oxygenate the Wort. Placed carboy in fermentation chamber for 3 hours and then direct pitched the Nottingham yeastThis Recipe Has Not Been Rated
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