- Recipe Type
- Extract
- Yeast
- Weast 1968
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.051
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 34.4
- Color
- 12.8
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- The kind of beer songs are written about...
This is my favorite extract beer and very easy to make. Pubs could be designed around this beer it is so clean and refreshing and easy to drink. For an ESB it is on the lighter side. The Victory Malt steeped gives a nice biscuit flavor. Go with the lower carbonation and the Wyeast 1968 and be patient (who am I kidding I start sampling this out of the primary) wait the 21 days - you will be glad you did.
The Beer Smith Brewsheet... for a 5 gallon brewpot.
Teagues Pt. ESB #1
Taste Rating (50 possible points):
35.0
Brew Type:
Extract Brew Type:
Style:
Extra Special/Strong Bitter (English Pale Ale) Brewer: NetflyerBatch Size: 5.00 gal
Boil Volume: 3.77 gal Boil Time: 60 min
Brewing Steps
Check Time Step
Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Measure ingredients, crush grains.
--
Prepare Water (5.87 gal total)
Amount Item Type
5.00 gal Teagues Pt. Well Water 650ft Water
--
Steep Specialty Grains
Amount Item Type
1.00 lb Victory Malt (25.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
Prepare Water (5.87 gal total)
Amount Item Type
5.00 gal Teagues Pt. Well Water 650ft Water
--
Steep Specialty Grains
Amount Item Type
1.00 lb Victory Malt (25.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
Note: I steep at 155-165. Usually I add my grain to 168F water and after striking it settles
where it should at 155. I cover for 30 min, remove the grain bag and proceed...
-- Add water to achieve boil volume of 3.77 gal
-- Estimated Pre-boil Gravity is: 1.073 SG with all grains/extracts
added
Boil for 60 min
Boil Ingredients
Boil Amount Item Type
60 min 7.50 lb Pale Liquid Extract (8.0 SRM) Extract
60 min 0.80 oz Brewer's Gold [9.70 %] (60 min) Hops
14 min 1.00 oz First Gold [7.50 %] (14 min) Hops
15 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
5 min 1.00 oz Goldings, East Kent [5.00 %] (5
min) Hops
-- Cool wort to fermentation temperature
-- Add 2.10 gal water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
--
Add Ingredients to Fermenter
Amount Item Type
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Measure Original Gravity: ________ (Estimate: 1.053 SG)
Measure Batch Volume: ________ (Estimate: 5.00 gal)
21 days Ferment in primary for 21 days at 70.0 F
Measure Final Gravity: ________ (Estimate: 1.016 SG)
-- Bottle beer at 72.0 F with 2.9 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 70.0 F
added
Boil for 60 min
Boil Ingredients
Boil Amount Item Type
60 min 7.50 lb Pale Liquid Extract (8.0 SRM) Extract
60 min 0.80 oz Brewer's Gold [9.70 %] (60 min) Hops
14 min 1.00 oz First Gold [7.50 %] (14 min) Hops
15 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
5 min 1.00 oz Goldings, East Kent [5.00 %] (5
min) Hops
-- Cool wort to fermentation temperature
-- Add 2.10 gal water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
--
Add Ingredients to Fermenter
Amount Item Type
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Measure Original Gravity: ________ (Estimate: 1.053 SG)
Measure Batch Volume: ________ (Estimate: 5.00 gal)
21 days Ferment in primary for 21 days at 70.0 F
Measure Final Gravity: ________ (Estimate: 1.016 SG)
-- Bottle beer at 72.0 F with 2.9 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 70.0 F