trying to start formulating my own recipes and craving an ESB so thought now would be a good time to start. Heres my current recipe:
Amt Name Type # %/IBU
4 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) | Grain | 69.7 %
1 lbs 7.9 oz Biscuit Malt (23.0 SRM) | Grain | 24.5 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 4.1 %
1.6 oz Special B Malt (180.0 SRM) | Grain | 1.6 %
1.00 oz Willamette [5.50 %] - First Wort 60.0 mi Hop | 35.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop | 8.8 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop | 0.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Dry Hop 7 Hop | 0.0 IBUs
0.50 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop | 0.0 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast |
or
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast |
Mash at 152 F
Estimated OG: 1.057 SG
Estimated Color: 12.4 SRM
Estimated IBU: 43.7 IBUs
Stuck on which yeast to choose that would complement Special B, or if i should use something different thats maybe a little cleaner?
All help and feedback is greatly appreciated. Thank you.
Amt Name Type # %/IBU
4 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) | Grain | 69.7 %
1 lbs 7.9 oz Biscuit Malt (23.0 SRM) | Grain | 24.5 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 4.1 %
1.6 oz Special B Malt (180.0 SRM) | Grain | 1.6 %
1.00 oz Willamette [5.50 %] - First Wort 60.0 mi Hop | 35.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop | 8.8 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop | 0.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Dry Hop 7 Hop | 0.0 IBUs
0.50 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop | 0.0 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast |
or
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast |
Mash at 152 F
Estimated OG: 1.057 SG
Estimated Color: 12.4 SRM
Estimated IBU: 43.7 IBUs
Stuck on which yeast to choose that would complement Special B, or if i should use something different thats maybe a little cleaner?
All help and feedback is greatly appreciated. Thank you.