All-Grain - Full Owl ESB

**niquejim** · 02-17-2008, 05:04 PM

Recipe Type: All Grain
Yeast: WLP002
Yeast Starter: 1gal
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.014
IBU: 51
Boiling Time (Minutes): 60
Color: 10
Primary Fermentation (# of Days & Temp): 10@62
Secondary Fermentation (# of Days & Temp): 14@55

Not quite Fullers but close
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale

OG 1.057
FG 1.014
IBU 51
ABV 5.5 %
SRM 10

Specifics
Boil Volume 6.5 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.046 1.057 1.065
FG 1.011 1.014 1.020
IBU 30 51 65
SRM 6 10 14
ABV 4.4 5.5 6.2

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
90.8 % 9.12 British Two-row Pale 52.0 4.6
5.0 % 0.50 Flaked Corn 3.0 0.1
3.5 % 0.35 British Crystal 50-60L 1.8 3.9
0.7 % 0.07 Black Patent 0.3 7.0
10.04 57.1

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
37.5 % 0.75 Chinook Pellet 12.0 9.0 60 0.268 36.1( Use Target if you have it)
25.0 % 0.50 Challenger Pellet 7.5 3.8 30 0.206 11.6
12.5 % 0.25 East Kent Goldings Pellet 5.5 1.4 20 0.162 3.3
12.5 % 0.25 East Kent Goldings Pellet 5.5 1.4 0 0.000 0.0
12.5 % 0.25 East Kent Goldings Pellet 5.5 1.4 DH 0.000 0.0
2.00 51.1

Mash @ 153 60minutes

Black Patent is for color only 1oz for 5 gal

**niquejim** · 04-09-2008, 01:18 AM

I made one small change to this recipe. I replaced the 1 oz of black patent with 8 oz of homemade caramel. ( 8oz of sugar in a foil pan into a 350f oven until it melts)
I bottled this today and I drank 2 bottles while I was filling the rest. Even flat and 60f it was the best I've made.

KingBrianI · 02-09-2009, 12:51 PM

I'm contemplating making this one but have a question. 51 IBU?? Is that right? That seems way too high.

**niquejim** · 02-09-2009, 08:49 PM

Fullers is more like 35, but I like a bit more bitter

If you do it DO NOT overcook the caramel. If it goes beyond reddish-brown into the brownish-black color range it will impart a burnt taste to the beer

Netflyer · 04-07-2010, 10:45 PM

I made this with the brewers carmel instead of the black patent and I mashed thickish at 1qt/lb and at 151F for 60 and man... it came out so nice, an incredible mellow finish, like silk... beautiful color - the carmelizing was not easy... I decided 'The Joy Of Cooking' method was the way to go and it was not! I'm guessing that baking it would be better... I still got a nice product of carmelized sugar but it was very hard to do it like I did, stove top.

I will be making this again and again... thanks for the recipe and ideas!

MilwaukeeBrewGuy · 06-11-2010, 04:04 PM

is there a product you can buy for the carmelized sugar? Like a candi syrup?

Are you boiling the sugar for 60 minutes?

**Randar** · 07-05-2010, 10:16 PM

OK folks. I am brewing something with hints from this recipe and decided to caramelize my own sugar as suggested. Thought I would add some tips

- If you think you're going to do this at 350 degrees in the oven, get out a good book, cause you'll be there all day. 425-450 degrees minimum.
- don't pre-heat the oven, the edges of your sugar may burn quickly
- level out the sugar as much as possible. I put a pound of sugar in a foil "boat" on a thick cookie sheet with silpat layer, on a pizza stone, in a high end convection oven...
- Rotate the pan a couple of times to evenly heat
- stir with a temp tolerant spatula (silicone)
- once it cures, you can cut off (or break off) and burnt edges outside of your color range preference.

I started with 16 ounces, ended up with 14.4 ounces. Good enough for me, but if you are worried about hitting your recipe dead on, I would use more sugar than you need and then you can back-adjust after you have caramelized accordingly.