Recipe Type: All Grain
Yeast: Wyeast British Ale 1098
Yeast Starter: 1000mL
Batch Size (Gallons): 5.25
Original Gravity: 1.052
Final Gravity: 1.013
IBU: 29.2
Boiling Time (Minutes): 60
Color: 14.73
Primary Fermentation (# of Days & Temp): 14 @ 68F
Tasting Notes: Excellent malty flavor. One of my favorite. Smooth flavor w/ subtle hop bitterness

Haus E.S.B
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: Suthrncomfrt1884

Size: 5.25 gal
Efficiency: 73.16%
Attenuation: 75.6%
Calories: 172.33 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.048 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.016)
Color: 14.73 (6.0 - 18.0)
Alcohol: 5.14% (4.6% - 6.2%)
Bitterness: 29.2 (30.0 - 50.0)

Ingredients:
9.0 lb 2-Row Brewers Malt
1.0 lb Munich Malt
0.5 lb Caramel Malt 40L
0.2 lb Chocolate Malt
1.7 oz East Kent Goldings (4.5%) - added during boil, boiled 60.0 min
0.3 oz East Kent Goldings (4.5%) - added during boil, boiled 10.0 min
1.0 ea WYeast 1098 British Ale - 1000ml Starter

Schedule:
Ambient Air: 65.0 °F
Source Water: 60.0 °F
Elevation: 247.0 m


Notes
Single Infusion, Batch Sparge. Strike with 3.5 gallons @178F to achieve mash temp of 148F. Rest for 75 min. Add 5.25 gallons of sparge water @186F to sparge at 169F. Run-off, collect around 6.5 gallons and boil for 60 min. Cool and pitch yeast at 75F. Ferment at 68F for two weeks. Rack to keg and condition for another 45 days. Cool to 40F and serve at 2.5 volumes.

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