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Old 01-02-2014, 03:34 AM   #1
Dec 2013
Durham, North Carolina
Posts: 154
Liked 8 Times on 6 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1968   
Batch Size (Gallons): 3.0   
Original Gravity: 1.065   
Final Gravity: 1.013-1.018   
Boiling Time (Minutes): 60   
Color: Deep Brown   
Primary Fermentation (# of Days & Temp): 10 days @68   
Tasting Notes: TBD   

3 gallons of water.
1 tsp gypsum
2 lbs of English 2 row 3L
2 lbs of Munich 9L
2 lbs of Abbey 17.5L
1 lb of Honey Malt 25L
.5 lb of Crystal 40L
.5 lb of Crystal 60L
.25 lb of Dextrin
1 oz of Fuggles 5.3, Alpha
Wyeast 1968 ESB Ale

30 minutes at 120-125
5 minites to bring temp up
30 minutes at 150-155
2 gallons of sparge water.

Boil 60 minutes
Added 1 oz of hops with 50 minutes left to boil
Cooled in sink to 70 degrees in 30 minutes with ice bath (Next thing to get is a wort chiller)

Final volume 2.9 gallons, I have a 2.5 gallon corny

Any thought on this recipe? I'll post how it comes out in a few weeks.

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Old 07-14-2015, 02:21 AM   #2
Dec 2013
Durham, North Carolina
Posts: 154
Liked 8 Times on 6 Posts

Well that few weeks turned into years but I can say this is the favorite recipe of most of my friends.

This beer is like a maltier New Castle with less bitterness. It has a nice creamy brown head and is very heavy. I have tweeked it a few times and its gotten better most of the time. I'll repost at some point when I am done messing with it.

nuhvadah Likes This 
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