Recipe Type: All Grain
Yeast: WYeast 1968 London ESB Ale
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.014
IBU: 38.0
Boiling Time (Minutes): 60 min
Color: 12.2 SRM
Primary Fermentation (# of Days & Temp): 7 @68deg F
Secondary Fermentation (# of Days & Temp): 14 @68deg F
Tasting Notes: WONDERFUL!

Extra Special Bitter
8-C Extra Special/Strong Bitter (English Pale Ale)



Size: 5.5 gal
Efficiency: 77.49%
Attenuation: 75.0%
Calories: 186.49 per 12.0 fl oz

Original Gravity: 1.056 (1.048 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 12.2 (6.0 - 18.0)
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Alcohol: 5.51% (4.6% - 6.2%)
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Bitterness: 37.97 (30.0 - 50.0)
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Ingredients:
10.75 lbs Pale Ale Malt
.5 lbs Caramel Malt 20L
.25 lbs Caramel Malt 120L
1.7 oz East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
1.166 oz Fuggle (4.8%) - added during boil, boiled 15.0 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea WYeast 1968 London ESB Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Mash In - Liquor: 3.5 gal; Strike: 164.9 °F; Target: 152.0 °F
Saccharification Rest - Rest: 60.0 min; Final: 152.0 °F
Mash Out - Heat: 8.1 min; Target: 168.0 °F
Sparge - Sparge: 3.57 gal sparge @ 170.0 °F, 5.72 gal collected, 45.0 min; Total Runoff: 5.86 gal

Notes:

Results generated by BeerTools Pro 1.0.29