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Old 03-11-2008, 05:51 AM   #1
Deofol
 
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Nov 2007
Posts: 93
Liked 3 Times on 3 Posts


Recipe Type: Extract   
Yeast: Wyeast London ESB   
Yeast Starter: If you wana   
Batch Size (Gallons): 5.25   
Original Gravity: 1.061   
Final Gravity: 1.017   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   

Fullers Extra ESB - Taste like Fullers, only fresher + More Riot
First Brewed 1/21/2008

Grains
.125lbs Victory Malt
.75lbs Crystal 60L
.125lbs Aromatic Malt

Hops
1.25oz Target @ 60 Minutes
.50oz Northern Brewer @ 15 Minutes
.50oz Northdown @ 5 Minutes
.50oz Progress @ 5 minutes
.50oz Progress @ Dry Hop 1 week past secondary.

Sugars
8lbs Extra Pale LME
14oz Brewers Boost (AKA Corn Sugar if that is all you have, Optional.)

Other
1tsp Irish Moss @ 15 Minutes before flame out
Yeast Nutrient @ 15 Minutes before flame out

Details
Steap grains for 30 minutes @ 155-157degrees
Add extract and bring to boil.
Once stabalized, begin hop regiment.

Estimated Gravities
OG: 1.061
FG: 1.016
ABV: 6.0%


 
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