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Old 02-20-2011, 12:22 AM   #1
jemhood
Recipes 
 
Feb 2008
Ohatchee, Alabama
Posts: 15
Liked 1 Times on 1 Posts


Recipe Type: All Grain   
Yeast: S-04   
Yeast Starter: no   
Batch Size (Gallons): 6   
Original Gravity: 1.050   
Final Gravity: 1.011   
IBU: 50.5   
Boiling Time (Minutes): 75   
Color: 12.3   
Primary Fermentation (# of Days & Temp): 14 @ 60 F   
Secondary Fermentation (# of Days & Temp): no   
Tasting Notes: Very nice. Served at 48 degrees with low carbonation.   

Lots of firsts going on with this recipe. It's my first English style pale ale, I have new equipment and I've never used S-04 yeast. Even with all of those variables this turned out to be a great beer. I made another batch yesterday with only minor changes (out of Williamette!).

I fermented this batch at the lower end of S-04's capabilities, 60 degrees F. The next one I'm keeping a little warmer, 68 degrees, just to see the difference.

BTW, the new equipment is a keggle and three 1500 W heat sticks.

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Style: English Pale Ale/Strong Bitter

Recipe Specifications

Batch Size: 6.00 gal
Estimated OG: 1.050 SG
Estimated Color: 12.3 SRM
Estimated IBU: 50.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Grain
7.50 lb Pale Malt, Maris Otter (3.0 SRM)
2.50 lb Toasted Malt (27.0 SRM)
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM)

Hops
70.00 gm Williamette [4.70 %] (60 min)
40.00 gm Goldings, East Kent [5.00 %] (15 min)
40.00 gm Goldings, East Kent [5.00 %] (5 min)

Single Infusion, 154 degrees F for 60 minutes

Brewhouse Efficiency: 75.00 %

 
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