Recipe Type: All Grain
Yeast: Wyeast 1968, London ESB
Yeast Starter: 1000 mL
Batch Size (Gallons): 5.25
Original Gravity: 1.043
Final Gravity: 1.013
IBU: 27.8
Boiling Time (Minutes): 60
Color: 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 File
BeerSmith 2.0 File
BeerXML 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.