Kasba Scratch ESB 
Partial Mash Recipe
Submitted By: cheapshot2000 (Shared)
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| Brewer: Steven Gladen | |
| Batch Size: 5.00 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 4.27 gal | Style Guide: BJCP 2008 |
| Color: 13.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash |
| Bitterness: 36.3 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
1 |
| 7 lbs |
Amber Liquid Extract (12.5 SRM) |
Extract |
2 |
| 1.40 oz |
Nugget [10.0%] - Boil 60 min |
Hops |
3 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
4 |
| 0.50 oz |
Goldings, East Kent [5.0%] - Boil 15 min |
Hops |
5 |
| 0.50 oz |
Goldings, East Kent [5.0%] - Boil 5 min |
Hops |
6 |
| 8.00 oz |
Corn Syrup [Boil for 5 min] (1.0 SRM) |
Sugar |
7 |
| 8.00 oz |
Honey [Boil for 5 min] (1.0 SRM) |
Sugar |
8 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
9 |
Notes
Mash at 64 C or 147 F. A very malty example of an English Pale Ale - almost chewy. This recipe is aimed at keeping fermenters at an ambient 16 C or 61 F. However this yeast can be fermented at lower ambients (12 C or 54 F) or slightly higher temps to yield some interesting yet pleasant changes Source: Gavin Lyle
SG = 1.068 @ 89* = Original SG of 1.072
Day 3 of primary fermentation SG = 1.028 @ 74* = SG of 1.030 and calc alcohol % of 5.5 % by volume.
Day 7 of primary fermentation SG = 1.020 @ 74* = SG of 1.022 and calc alcohol % of 6.6 % by volume.
Primed with 1 1/4 DME and 2 cups H2O.
After first week concerned about carbonation; very slow. Also, little to no lacing or head. Too much whirfloc?This Recipe Has Not Been Rated
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