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Old 08-08-2013, 11:01 PM   #1
dyqik
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Location: Maynard, MA
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Default Dyqik's Simple ESB

Recipe Type: All Grain
Yeast: S-04
Batch Size (Gallons): 5.2
Original Gravity: 1058
Final Gravity: 1018
IBU: 32 (est)
Boiling Time (Minutes): 60
Color: 11 (est)
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Strong maltiness with some balancing bitterness, aroma typical of EKG. Heavy bodied.

This is my first attempt at building an AG ESB recipe from scratch. It's a deliberately simple recipe for this reason, but it's turned out pretty well for a first go. I'm trying a number of recipes that are slightly more complex than SMaSH beers to learn the ingredients, yeasts and techniques with my equipment and suppliers.

Recipe:
Water - Boston tap water, dechlorinated with 1/4 Campden tablet and with 15g of Burton salts added.

10 lbs Pale Malt - UK 2-row
2 lbs Crystal 40L

Mashed at 154 F, 1.25 qts/lb (3.75 gallons strike liquor) for 60 mins
Fly sparge with 4.7 gallons of water

Preboil volume and gravity 6.9 gallons at 1048

All hops are East Kent Goldings, Hopunion Leaf, 6.4% AA
60 min boil
1 oz. EK Goldings at 60 min
1 oz. EK Goldings at 20 min
1 Whirlfloc tablet at 15 min
1 oz. EK Goldings at 5 min

Cool to 65F
Collect 5.2 gallons of wort
O.G. 1058

Pitch 1 packet of S-04.
Primary at 65 F for 7 days
Secondary at 63 F for 14 days
F.G. 1018
Bottle at 2.3 vols (5 oz corn sugar)

I'm now tasting this after 2.5 weeks in bottles at 66F and 3 days in the fridge. It needs the full 3 days cold crash to balance at this condition, but hopefully that will come down with a few more weeks in the bottle.

If I did this again, I'd go with less crystal malt, but darker, and mash a little lower in temperature (I think I started at 158F and reduced to 154F rather than the specified 152) to reduce the heavy body down a little.
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