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**1Mainebrew** · 06-10-2011, 05:19 AM

Recipe Type: All Grain
Yeast: London ESB
Yeast Starter: Yes, Per mrmalty.com
Batch Size (Gallons): 4.2
Original Gravity: 1.040
Final Gravity: 1.012
IBU: 48.03
Boiling Time (Minutes): 60
Color: 11.6
Primary Fermentation (# of Days & Temp): 28 days at 70 F
Tasting Notes: Fruity esters, light sweetness up front with long, dry bitterness.

This is my easy drinking 3.8% ABV session beer. An instant favorite in the house by friends and family. Simple beer, really.

Malts
5# Mild Malt
1# Pale Malt UK 2-row
1# Crystal 60

Hops
1 oz Northdown Hops (10.6% AA)

Yeast
London ESB by Wyeast

Mash
60 Mins at 154 in 8.75 qt (strike water 170F if MLT and grains starting at 70F)
Sparge with 17 quarts.

I'm not at home right now otherwise I would post a pic. I will post a pic over the weekend.

Just FYI, leave it in the primary for the 28 days, otherwise you will have diacetyl. This yeast is a butter factory unless you have a sufficient D-rest.

**1Mainebrew** · 06-14-2011, 07:38 PM

I have this on tap with a bit more psi than is to style, but I like it that way.

plaplant · 02-28-2012, 01:32 PM

Hey Man I am very interested in brewing a Session ESB and this one looks great! I might add a little bit of aroma hops at the end, but I am still extract brewing, do you have an recommendations to convert this into extract?

**1Mainebrew** · 03-16-2012, 10:09 AM

No clue, maybe 4-5 lb light dme, 1 lb c-60?

**1Mainebrew** · 04-14-2012, 03:37 AM

It looks like 3.25 lb light DME and 1 lb C-60 per iBrewmaster's calculations. It won't be the same because of the Mild malt, but its close enough. I found that this beer is best tasting at about 50 F. Its better cask temp than normal keg/bottle serving temp.