All Grain Yeast:
Wyeast 1968, London ESB Yeast Starter:
1000 mL Batch Size (Gallons):
5.25 Original Gravity:
1.043 Final Gravity:
27.8 Boiling Time (Minutes):
11.4 Primary Fermentation (# of Days & Temp):
14 days at 68°F (20°C) Tasting Notes:
A delicious bitter with a nice complex caramel aroma and a nice crisp bitter finish.
BeerSmith 1.x FileBeerSmith 2.0 FileBeerXML File
Mash at 1.0 qt/lb and 150°F for 60 minutes
Mashout at 168°F for 10 minutes
Other brewers may very well need to scale this recipe since I get 86%-92% brewhouse efficiency.