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Old 05-12-2010, 12:35 AM   #1
May 2010
Chicago, Illinois
Posts: 98
Liked 2 Times on 2 Posts

Here's the recipe to a great ESB that I varied the recipe of a LHBS recipe. I've always been interested in changing recipes based on my previous batches to increase my personal taste. Here's what I got. Cheers.

Recipe Type: Partial
Yeast: London ESB 1968
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.011
IBU: 60
Boiling Time (Minutes): 60
Color: 12.6
Primary Fermentation (# of Days & Temp): 7 @ 70
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 14 @ 68
Tasting Notes: see below

Recipe: ESB
Brewer: Leborts Brewhouse
Asst Brewer: Leborts
Style: Extra Special Beer
Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 6.10 gal
Estimated OG: 1.055 SG
Estimated Color: 12.6
Estimated IBU: 60 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
All Ingredients
-Dry Malt - Light 43ppg, 5L 5 pounds 64.5%
-Crystal 60L 34ppg, 60L .75 pound 12.9%
-Munich (Light) 34ppg, 10L 1.25 pound 12.9%
-Biscuit 34ppg, 40L 0.25 pounds 3.2%
-Victory 35ppg, 25L 0.25 pounds 3.2%
-Wheat 38ppg, 2L 0.25 pounds 3.2%
--Challenger hops 8%, Pellet 1.5 ounces
--Glacier hops 5%, Pellet 0.5 ounces
--Magnum hops 14%, Pellet 0.5 ounce
--Irish moss Fining 0.16 ounces
--Orange zest (Boil 15.0 min) Misc
--1 Pkgs London ESB 1968 (Wyeast)

Total Grain Weight: 7.75lbs

1. Steep grains in 2 1/2 gallons of 150F water for 30 minutes in muslin bag.
2. Remove grain bag and let water drain out of bag (do not squeeze).
3. Top off kettle to desired volume and turn up heat to bring wort to boil.
4. Add malt extract and fully dissolve. Watch for boil-overs.
5. Bring to rolling boil and follow hops/misc ingredients below.
6. Cool wort as fast as possible with wort chiller to 65-70 degrees.
7. Aerate well and add to fermenter. I like to use a bucket for my primary just so I can use a sanitized hydrometer to add water to brew to a specific original gravity (to make it easier). Should have about 5 1/4 to 5 1/2 gallons of brew in fermenter.
8. Check that temp. is around 65-70 or even cooler. Pitch yeast.
9. Primary > 7 days. Secondary> 14 days.
10.After 21 days, try not to agitate secondary fermenter and siphon into a cleaned/sanitized keg.
11.Pump about 20psi into keg (every morning- I like to make sure I don't leave my gas on) and bleed to release any oxygen in keg. Store at the coldest temperature you can (if no fridge) for a week.
12.After one week, bleed entire keg and serve with about 4-8psi.

Hop/Misc Schedule
Magnum hops 14%, Pellet 0.5 ounces 60 minutes (+0)
Challenger hops 8%, Pellet 0.5 ounces 45 minutes (+15)
Challenger hops 8%, Pellet 1 ounce 30 minutes (+30)
Glacier hops 5%, Pellet 0.5 ounces 15 minutes (+45)
Irish moss Fining 1 tsp 15 minutes (+45)
Orange zest 1 tsp 15 minutes (+45)
Wort chiller 15 minutes (+45)

(Optional) Dry hop with Glacier hops in secondary between days 16-21.

21 day fermentation was great. Kegged at 22 days and kicked up the PSI to 20 for about 4-5 days in a 49F fridge/garage. Turned out great with my friends at the weekend party. Showed vigorous fermentation. When I repeat this recipe, I might dry hop another 1/2 oz. Glacier hops in the keg (in hop bag, obv.). Love that aroma/flavor.

What are your thoughts about this recipe, any tweaks that seem obvious?

Thanks guys!

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Old 05-12-2010, 12:30 PM   #2

Kinda hard to read!
Mead Lane Brewing
The liver is evil and must be punished

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Old 05-12-2010, 08:06 PM   #3
May 2010
Chicago, Illinois
Posts: 98
Liked 2 Times on 2 Posts

How about that? Is that better to read?

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Old 11-26-2016, 05:04 AM   #4
May 2010
Chicago, Illinois
Posts: 98
Liked 2 Times on 2 Posts

I just brewed this recipe again. I'll post pics when it's done!

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