- Recipe Type
- All Grain
- Yeast
- Wyeast 1968 London ESB
- Yeast Starter
- N/A
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.040
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 30.5
- Color
- 9 SRM
- Primary Fermentation (# of Days & Temp)
- 21 Days at 66
- Tasting Notes
- Moderate English-yeast fruitiness, balanced bitterness, and slight hop flavor.
Disregard the above, changed the recipe a bit and it won't let me change it.
Single infusion mash at 156 for 60 mins.
4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 69.6 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 2 8.7 %
8.0 oz Crystal Light 45L (Crisp) - 60L (60.0 SRM) Grain 3 8.7 %
8.0 oz Special Roast (Briess) (45.0 SRM) Grain 4 8.7 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 5 4.3 %
1.00 oz Goldings, East Kent [5.20 %] - Boil 60.0 min Hop 6 24.0 IBUs
0.50 oz Goldings, East Kent [5.20 %] - Boil 20.0 min Hop 7 7.3 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 8 -
Beer Profile
Est Original Gravity: 1.034 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 2.9 %
Bitterness: 31.3 IBUs
Est Color: 9.6 SRM
Fermented 3 weeks at 67F.
Target water profile: Ca 53, Mg 11, Na 31, Cl 51, SO4 117, HCO3 42.
Single infusion mash at 156 for 60 mins.
4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 69.6 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 2 8.7 %
8.0 oz Crystal Light 45L (Crisp) - 60L (60.0 SRM) Grain 3 8.7 %
8.0 oz Special Roast (Briess) (45.0 SRM) Grain 4 8.7 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 5 4.3 %
1.00 oz Goldings, East Kent [5.20 %] - Boil 60.0 min Hop 6 24.0 IBUs
0.50 oz Goldings, East Kent [5.20 %] - Boil 20.0 min Hop 7 7.3 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 8 -
Beer Profile
Est Original Gravity: 1.034 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 2.9 %
Bitterness: 31.3 IBUs
Est Color: 9.6 SRM
Fermented 3 weeks at 67F.
Target water profile: Ca 53, Mg 11, Na 31, Cl 51, SO4 117, HCO3 42.