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Old 11-15-2013, 12:20 PM   #1
comrock12's Avatar
Nov 2012
Posts: 34
Liked 8 Times on 4 Posts

Recipe Type: All Grain   
Yeast: Wyeast London III   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.055   
Final Gravity: 1.015   
IBU: 38   
Boiling Time (Minutes): 75   
Color: 12.9 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 65   
Secondary Fermentation (# of Days & Temp): 7 days @ 69   
Tasting Notes: A nice a clean ESB with a noticeable malt profile and breast English yeast.   

I was thinking of our honeymoon in the UK when I designed this recipe. Like manu others, I grew really fond of bitters durning our trip, and wanted to vreate a nice sessionable brew that would invoke memories of our travels. Will be brewing this again in a few weeks, but definitely going for a larger batch. These bottles went quick!

Mash @ 152 for 60 minutes:
9 lb Marris Otter Pale Malt
.75 lb Caramel Malt 60L (UK)
.25 lb Dark Caramel Malt ~130L (UK)

Additions (75 minutes total boil):
1.5 oz East Kent Goldings – 60 min
1 oz Tettnang – 30 min
Irish Moss Tablet – 15 min
.5 oz East Kent Goldings – 1 min

Primary Fermentation:
Wyeast London III

Secondary Fermentation:
Dryhop with 0.5 oz Wiliamette – 7 days

Bottle condition to 1.5-1.7 volumes CO2 for and authentic pub experience, or cask condition and serve at 50F
Amory's Tomb Brewing
Primary:Nelson IPA, ECY20 Rye, Sour Table Beer
Secondary:Bourbon Barrel English Barleywine
Keg/Bottle:Lemon Pepper Thyme Saison, New American Stout

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