ChemE
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968, London ESB
- Yeast Starter
- 1000 mL
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.043
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 27.8
- Color
- 11.4
- Primary Fermentation (# of Days & Temp)
- 14 days at 68°F (20°C)
- Tasting Notes
- A delicious bitter with a nice complex caramel aroma and a nice crisp bitter finish.
BeerSmith 1.x File
BeerSmith 2.0 File
BeerXML File
Mash at 1.0 qt/lb and 150°F for 60 minutes
Mashout at 168°F for 10 minutes
Other brewers may very well need to scale this recipe since I get 86%-92% brewhouse efficiency.
BeerSmith 2.0 File
BeerXML File
Mash at 1.0 qt/lb and 150°F for 60 minutes
Mashout at 168°F for 10 minutes
Other brewers may very well need to scale this recipe since I get 86%-92% brewhouse efficiency.
