DeliriumTrigger
Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1288 (Thames Valley II)
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.060
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 13
- Primary Fermentation (# of Days & Temp)
- 21
- Additional Fermentation
- keg
- Tasting Notes
- ESB
My attempt at an old school bitter, with some new school malts. I looked at a ton of other recipes before formulating this one. Mission: quaffable but deceptively strong.
Batch Size: 5.25
Boil Size: 6.50
Estimated OG: 1.060 SG
Estimated Color: 13 SRM
Estimated IBU: 35
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Mash: Single-Step Infusion Mash, Batch Sparge, 154F for 60 mins.
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Ingredients:
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% --- Amt. --- Malt. --- °L
87% 10 0 Marris Otter (Crisp) - 4
04% 0 8 Aromatic Malt - 26
04% 0 8 Crisp Crystal Malt 45L - 45
02% 0 4 Crisp Crystal Malt 120L - 120
02% 0 4 Special Roast - 50
1.00 oz East Kent Golding Pellet (4.7%) 60 min
1.50 oz Challenger Pellet (6.7%) 10 min
0.75 oz East Kent Golding Pellet (4.7%) 10 min
0.25 oz East Kent Golding Pellet (4.7%) Flameout
1 ea Whirlfloc Tablet (10 min)
1 tbsp Burton Salts (Mash)
Batch Size: 5.25
Boil Size: 6.50
Estimated OG: 1.060 SG
Estimated Color: 13 SRM
Estimated IBU: 35
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Mash: Single-Step Infusion Mash, Batch Sparge, 154F for 60 mins.
--------
Ingredients:
--------
% --- Amt. --- Malt. --- °L
87% 10 0 Marris Otter (Crisp) - 4
04% 0 8 Aromatic Malt - 26
04% 0 8 Crisp Crystal Malt 45L - 45
02% 0 4 Crisp Crystal Malt 120L - 120
02% 0 4 Special Roast - 50
1.00 oz East Kent Golding Pellet (4.7%) 60 min
1.50 oz Challenger Pellet (6.7%) 10 min
0.75 oz East Kent Golding Pellet (4.7%) 10 min
0.25 oz East Kent Golding Pellet (4.7%) Flameout
1 ea Whirlfloc Tablet (10 min)
1 tbsp Burton Salts (Mash)