comrock12
Active Member
- Joined
- Nov 8, 2012
- Messages
- 32
- Reaction score
- 8
- Recipe Type
- All Grain
- Yeast
- Wyeast London III
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 75
- IBU
- 38
- Color
- 12.9 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 65
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 69
- Tasting Notes
- A nice a clean ESB with a noticeable malt profile and breast English yeast.
I was thinking of our honeymoon in the UK when I designed this recipe. Like manu others, I grew really fond of bitters durning our trip, and wanted to vreate a nice sessionable brew that would invoke memories of our travels. Will be brewing this again in a few weeks, but definitely going for a larger batch. These bottles went quick!
Mash @ 152 for 60 minutes:
9 lb Marris Otter Pale Malt
.75 lb Caramel Malt 60L (UK)
.25 lb Dark Caramel Malt ~130L (UK)
Additions (75 minutes total boil):
1.5 oz East Kent Goldings 60 min
1 oz Tettnang 30 min
Irish Moss Tablet 15 min
.5 oz East Kent Goldings 1 min
Primary Fermentation:
Wyeast London III
Secondary Fermentation:
Dryhop with 0.5 oz Wiliamette 7 days
Bottle condition to 1.5-1.7 volumes CO2 for and authentic pub experience, or cask condition and serve at 50F
Mash @ 152 for 60 minutes:
9 lb Marris Otter Pale Malt
.75 lb Caramel Malt 60L (UK)
.25 lb Dark Caramel Malt ~130L (UK)
Additions (75 minutes total boil):
1.5 oz East Kent Goldings 60 min
1 oz Tettnang 30 min
Irish Moss Tablet 15 min
.5 oz East Kent Goldings 1 min
Primary Fermentation:
Wyeast London III
Secondary Fermentation:
Dryhop with 0.5 oz Wiliamette 7 days
Bottle condition to 1.5-1.7 volumes CO2 for and authentic pub experience, or cask condition and serve at 50F
