- Recipe Type
- Extract
- Yeast
- Wyeast Labs 1968 London ESB Ale
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 33.8
- Color
- 30.4
- Primary Fermentation (# of Days & Temp)
- 13 (~66 deg)
- Secondary Fermentation (# of Days & Temp)
- 14 (~66 deg)
- Additional Fermentation
- ~2 weeks aging in keg
6 lbs Dark DME
Steeped 45 min:
1 lb 60L Crystal
1 lb UK pale malt
.50 lb roasted barley
.25 lb chocolate malt
.25 flaked oats
1 oz Norther Brewer (60 min)
.5 oz Tettnang (60 min)
1 oz Fuggles (20 min)
8 oz lactose (15 min)
1 tsp Irish moss (10 min)
.75 cup special dark cocoa (5 min)
I added my cold brewed coffee to secondary (28 oz) see cold brewing instructions below:
Coffee--Cold Extraction
This is a way of getting a very smooth coffee flavor to add to your beer. Add 1 lb ground coffee to 28 ounces of cold filtered water in a sanitized container. Allow this to sit in the refrigerator for 24 hours, then run the mixture through a coffee filter. All or part of this extract may be added to your beer -- I used Starbucks Dark Italian roast.
Steeped 45 min:
1 lb 60L Crystal
1 lb UK pale malt
.50 lb roasted barley
.25 lb chocolate malt
.25 flaked oats
1 oz Norther Brewer (60 min)
.5 oz Tettnang (60 min)
1 oz Fuggles (20 min)
8 oz lactose (15 min)
1 tsp Irish moss (10 min)
.75 cup special dark cocoa (5 min)
I added my cold brewed coffee to secondary (28 oz) see cold brewing instructions below:
Coffee--Cold Extraction
This is a way of getting a very smooth coffee flavor to add to your beer. Add 1 lb ground coffee to 28 ounces of cold filtered water in a sanitized container. Allow this to sit in the refrigerator for 24 hours, then run the mixture through a coffee filter. All or part of this extract may be added to your beer -- I used Starbucks Dark Italian roast.