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Old 05-25-2010, 08:18 PM   #1
Apr 2010
Zionsville, IN
Posts: 234
Liked 102 Times on 54 Posts

Recipe Type: All Grain   
Yeast: Nottingham Ale Dry   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 2.5   
Original Gravity: 1.052   
Final Gravity: 1.013   
IBU: 47.0   
Boiling Time (Minutes): 60   
Color: 7 SRM   
Primary Fermentation (# of Days & Temp): 10 days @ 68 deg.   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: See Below   

This is my take on an ESB, but using American hops and primarily 2-Row instead of Maris Otter. This was my first BIAB, and I am very happy with the results even though it has only been in the bottle for 14 days. It is light caramel in color, a nice off-white head and the hops, although somewhat prevalent, do not overpower the malt.

Grain Bill

4.0 lbs American 2-Row
.25 lbs Crystal - 60L
.25 lbs Munich Malt
.25 lbs Cara-Pils


0.75 oz. Willamette [4.8%] (60 min)
0..25 oz. Willamette [4.8%] (20 min)
1.00 Irish Moss (15 min)
0.50 oz. Northern Brewer [8.5%] (10 min)


Mash at 152F for 60 min. Sparge at 168F to desired preboil volume.
Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

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