Recipe Type: All Grain
Yeast: Wyeast 1275 (THames Valley)
Yeast Starter: 1 qt
Batch Size (Gallons): 6
Original Gravity: 1.053
Final Gravity: 1.011
IBU: 34
Boiling Time (Minutes): 60
Color: 12.3
Primary Fermentation (# of Days & Temp): 7 days @ 64
Additional Fermentation: Bottle-conditioned
Secondary Fermentation (# of Days & Temp): 14 days at 70
Tasting Notes: Hints of pear and plum with a crisp bready body.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: ESB
Brewer: Gordon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 6.00 gal
Boil Size: 7.58 gal
Estimated OG: 1.053 SG
Estimated Color: 12.9 SRM
Estimated IBU: 34.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 81.82 %
1 lbs Biscuit Malt (23.0 SRM) Grain 9.09 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.55 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 32.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (2 min) Hops 1.3 IBU
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11.00 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
40 min Step Add 13.75 qt of water at 171.0 F 152.0 F
10 min Sparge Add 15.95 qt of water at 184.9 F 168.0 F


Notes:
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Drained first runnings after vorleuf into bucket with bittering hops while heating sparge water.

Fermented at 64. Vigorous fermentation for 3 days, dropping off to almost nothing after, taking roughly a week to finish out to 1.011. Bottled with 2 oz dextrose for 1.8 volumes of CO2.

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