michael.berta
Well-Known Member
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- May 6, 2007
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I'm looking for some help on a ESB recipe that I am working on. I am just looking for a basic critique of the recipe.
I do all-grain 10 gallon batches with a protein rest at 125 degrees and a decoction to bring up to sac rest at 153 degrees. I mash out & sparge around 170-175. This tends to give me about 80% efficiency batch sparging. I'm a big fan of this mash schedule and tend to use it for lots of brews. It makes for a long brew day but I've always been happy with the results.
Anyway here is the recipe for 10 gallons of all grain ESB:
Malts:
17# Marris Otter
.75# Crystal 40
.75# Crystal 120
.75# Belgian Biscuit Malt
.5# Aromatic Malt
Hops:
1.25 oz Columbus 60 mins
2.00 oz East Kent Goldings 20 mins
2.00 oz East Kent Goldings 5 mins
1.057 OG
45 IBU Tinseth
11 degrees SRM
Yeast: Nottingham
Personally I like my ESB's to be "Americanized" with higher IBUs and a lower finishing gravity which is why I bitter with Columbus & use Nottingham yeast which ferments out really well.
I do all-grain 10 gallon batches with a protein rest at 125 degrees and a decoction to bring up to sac rest at 153 degrees. I mash out & sparge around 170-175. This tends to give me about 80% efficiency batch sparging. I'm a big fan of this mash schedule and tend to use it for lots of brews. It makes for a long brew day but I've always been happy with the results.
Anyway here is the recipe for 10 gallons of all grain ESB:
Malts:
17# Marris Otter
.75# Crystal 40
.75# Crystal 120
.75# Belgian Biscuit Malt
.5# Aromatic Malt
Hops:
1.25 oz Columbus 60 mins
2.00 oz East Kent Goldings 20 mins
2.00 oz East Kent Goldings 5 mins
1.057 OG
45 IBU Tinseth
11 degrees SRM
Yeast: Nottingham
Personally I like my ESB's to be "Americanized" with higher IBUs and a lower finishing gravity which is why I bitter with Columbus & use Nottingham yeast which ferments out really well.