Hey Guys,
This is the first recipie I have ever created (following some general guidelines observed) and I was hoping to gain some feedback. I'm thinking there could be some tweaking left for final review.
ESB - 4 gallon batch:
Grain bill -
6.6lbs Muntons marris otter
1lb caramel crystal 60l
.40lb caramunich I
Hops -
1oz challenger @60
.30oz EKG @ 15
.30oz EKG @10
.40oz EKG @5
Additions -
.40oz Turbinado
Irish moss
Yeast -
WLP002
Water profile I am aiming for -
Calcium - 75
Magnesium - 12
Sodium - 30
Sulfate - 150
Chloride - 75
Target OG - 1.056
IBU's - 40
Color - 13 SRM
Target ABV - 5.5%
I plan to mash @ around 152, but due to low attenuation of 002 am considering going lower to around 149 (thoughts?). I will likely pitch my yeast around 64 then raise to 68ish and let sit and then finish with a diacetyl rest.
Any feedback would be great!
This is the first recipie I have ever created (following some general guidelines observed) and I was hoping to gain some feedback. I'm thinking there could be some tweaking left for final review.
ESB - 4 gallon batch:
Grain bill -
6.6lbs Muntons marris otter
1lb caramel crystal 60l
.40lb caramunich I
Hops -
1oz challenger @60
.30oz EKG @ 15
.30oz EKG @10
.40oz EKG @5
Additions -
.40oz Turbinado
Irish moss
Yeast -
WLP002
Water profile I am aiming for -
Calcium - 75
Magnesium - 12
Sodium - 30
Sulfate - 150
Chloride - 75
Target OG - 1.056
IBU's - 40
Color - 13 SRM
Target ABV - 5.5%
I plan to mash @ around 152, but due to low attenuation of 002 am considering going lower to around 149 (thoughts?). I will likely pitch my yeast around 64 then raise to 68ish and let sit and then finish with a diacetyl rest.
Any feedback would be great!