justinrcasey
Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968 London ESB
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.058
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 49.2
- Color
- 16
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Very bitter but not harsh, on the upper range for all values
Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: ESB
Brewer: Jusitn Casey
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size (fermenter): 5.00 gal
Boil Size: 6.43 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 16.0 SRM
Estimated IBU: 49.2 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 3 81.8 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 9.1 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 5 4.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.5 %
"1.00 oz Goldings, East Kent [5.20 %] - First Wor Hop 7 17.9 IBUs "
"1.00 oz Goldings, East Kent [5.20 %] - Boil 60.0 Hop 8 16.2 IBUs "
"0.75 oz Goldings, East Kent [5.20 %] - Boil 20.0 Hop 11 7.4 IBUs "
1.00 oz Fuggles [4.10 %] - Boil 20.0 min Hop 10 7.8 IBUs
0.25 tsp Irish Moss (Boil 20.0 mins) Fining 9 -
0.50 oz Burton Water Salts (Mash 60.0 mins) Water Agent 2 -
0.50 tsp Gelatin (Secondary 5.0 days) Fining 14 -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.00 tsp Yeast Nutrient (Boil 20.0 mins) Other 12 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [125. Yeast 13 -
"Mash Schedule: Single Infusion, Light Body, Batch Sparge"
Total Grain Weight: 11 lbs
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Name Description Step Temperat Step Time
Mash In Add 3.44 gal of water at 159.1 F 148.0 F 75 min
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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