Professor Frink
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968 (London ESB)
- Yeast Starter
- 1 liter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 43 IBU
- Color
- 9.2 SRM
- Primary Fermentation (# of Days & Temp)
- 7 @ 68 deg.
- Secondary Fermentation (# of Days & Temp)
- 14 @ 68 deg.
I've made this beer twice, and both times it turned out great. It's not quite to style with 3 lbs. of Munich Malt, but it gives it a good malty backbone.
Malt Bill:
6 lb. Marris Otter
3 lb. Munich Malt
1 lb. 2-row
0.5 lb. Crystal 40L
0.5 lb. Aromatic Malt
Hops:
UK Challenger 8.0% AA 60 min.
East Kent Goldings 4.75% AA 45 min.
UK Challenger 8.0% AA 30 min.
East Kent Goldings 4.75% AA 15 min.
East Kent Goldings 4.75% AA 5 min.
Mash at 154 degrees F for 60 minutes
60 minute boil
Ferment at 68 degrees F for 7 days
Secondary optional (I usually skip it for this beer)
View attachment ESB.rec
Malt Bill:
6 lb. Marris Otter
3 lb. Munich Malt
1 lb. 2-row
0.5 lb. Crystal 40L
0.5 lb. Aromatic Malt
Hops:
UK Challenger 8.0% AA 60 min.
East Kent Goldings 4.75% AA 45 min.
UK Challenger 8.0% AA 30 min.
East Kent Goldings 4.75% AA 15 min.
East Kent Goldings 4.75% AA 5 min.
Mash at 154 degrees F for 60 minutes
60 minute boil
Ferment at 68 degrees F for 7 days
Secondary optional (I usually skip it for this beer)
View attachment ESB.rec