- Recipe Type
- All Grain
- Yeast
- London ESB Ale (Wyeast Labs #1968)
- Yeast Starter
- yes
- Batch Size (Gallons)
- 2.5
- Original Gravity
- 1.037
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 26
- Color
- 8.3
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Great session brew, light on the hops and alcohol, big malty goodness.
Recipe: Broken Arrow Bitters-2.5 gal
Brewer: Lee Nagel
Asst Brewer: Asgard Brewery
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 2.50 gal
Boil Size: 3.14 gal
Estimated OG: 1.037 SG
Estimated Color: 8.3 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 85.71 %
0.25 lb Crystal Malt - 60L (Thomas Fawcett) (60.0 Grain 7.14 %
0.25 lb Honey Malt (25.0 SRM) Grain 7.14 %
0.50 oz Fuggles [4.50 %] (60 min) Hops 18.2 IBU
0.25 oz Goldings, East Kent [5.00 %] (20 min) Hops 6.1 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.0 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Standard mash.
60 min Mash In Add 4.38 qt of water at 165.9 F 154.0 F
Notes:
------
Bottle after secondary and bottle condition for 2 weeks. Should be good after
that.
Brewer: Lee Nagel
Asst Brewer: Asgard Brewery
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 2.50 gal
Boil Size: 3.14 gal
Estimated OG: 1.037 SG
Estimated Color: 8.3 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 85.71 %
0.25 lb Crystal Malt - 60L (Thomas Fawcett) (60.0 Grain 7.14 %
0.25 lb Honey Malt (25.0 SRM) Grain 7.14 %
0.50 oz Fuggles [4.50 %] (60 min) Hops 18.2 IBU
0.25 oz Goldings, East Kent [5.00 %] (20 min) Hops 6.1 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.0 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Standard mash.
60 min Mash In Add 4.38 qt of water at 165.9 F 154.0 F
Notes:
------
Bottle after secondary and bottle condition for 2 weeks. Should be good after
that.
