- Joined
- Jan 28, 2013
- Messages
- 3,886
- Reaction score
- 2,928
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968 London ESB Ale
- Yeast Starter
- Yes-1L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.058
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 42.8
- Color
- 8.4
- Primary Fermentation (# of Days & Temp)
- 10
- Tasting Notes
- Malt Forward with just the right amount of bitterness to make a very balanced beer!
Here is my first ESB recipe that I created with a little help from my friends at HBT. This beer came out great and I've gotten nothing but compliments on it. My ABV came out a little high because the yeast decided to have a field day and the FG finished at 1.009 instead of 1.011. I hope you all enjoy.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Extra Special Bitter
Brewer: Sammy
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.02 gal
Post Boil Volume: 5.5 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.058 SG
Estimated Color: 8.4 SRM
Estimated IBU: 42.8 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 93.0 %
12.0 oz Crystal Light - 55L (Crisp) (55.0 SRM) Grain 2 7.0 %
1.00 oz Goldings, East Kent [5.90 %] - Boil 60.0 Hop 3 19.2 IBUs
1.00 oz Goldings, East Kent [5.90 %] - Boil 30.0 Hop 4 14.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
1.00 oz Willamette [4.80 %] - Boil 10.0 min Hop 6 5.7 IBUs
1.00 oz Willamette [4.80 %] - Boil 5.0 min Hop 7 3.1 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 12.0 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 13.44 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 1.5 gal of water at 168.0 F water
10 min
Sparge: Batch sparge with 4 gal of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Extra Special Bitter
Brewer: Sammy
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.02 gal
Post Boil Volume: 5.5 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.058 SG
Estimated Color: 8.4 SRM
Estimated IBU: 42.8 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 93.0 %
12.0 oz Crystal Light - 55L (Crisp) (55.0 SRM) Grain 2 7.0 %
1.00 oz Goldings, East Kent [5.90 %] - Boil 60.0 Hop 3 19.2 IBUs
1.00 oz Goldings, East Kent [5.90 %] - Boil 30.0 Hop 4 14.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
1.00 oz Willamette [4.80 %] - Boil 10.0 min Hop 6 5.7 IBUs
1.00 oz Willamette [4.80 %] - Boil 5.0 min Hop 7 3.1 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 12.0 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 13.44 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 1.5 gal of water at 168.0 F water
10 min
Sparge: Batch sparge with 4 gal of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
