I wrote this simple ESB recipe as an attempt at brewing to style. It's not to compete but just to challenge and educate myself. It is only a 3.25 gallon batch as I'm trying to get higher turnover. Smaller batches allows me to afford to brew more. I'll list the ingredients and the specs and would appreciate any feedback you might have or any experiences you've had brewing an ESB. Thoughts on different specialty grains and yeast would be interesting. Thanks.
Small Batch ESB - 3.25 gallons
8 ounces caramel 40l (Briess)
5 ounces caramel 50-60 (Simpson's)
4 pounds Light DME (Munton & Fison)
2 ounces East Kent Goldings (UK)
1000 milliliter starter of Wyeast 1275 - Thames Valley Ale
Steep the specialty grains at 155 for 30 minutes.
Bring to a boil and Stir in 2 pounds light DME.
Add 1 ounce East Kent Goldings and boil for 60 minutes. (t-60)
At t-15 add .5 ounce East Kent Goldings.
At flameout add .5 ounce East Kent Goldings and stir in 2 pounds light DME.
The specs according to BeerSmith:
OG 1.056
IBUs 39.6
SRM 10.9
ABV 5.8%
Small Batch ESB - 3.25 gallons
8 ounces caramel 40l (Briess)
5 ounces caramel 50-60 (Simpson's)
4 pounds Light DME (Munton & Fison)
2 ounces East Kent Goldings (UK)
1000 milliliter starter of Wyeast 1275 - Thames Valley Ale
Steep the specialty grains at 155 for 30 minutes.
Bring to a boil and Stir in 2 pounds light DME.
Add 1 ounce East Kent Goldings and boil for 60 minutes. (t-60)
At t-15 add .5 ounce East Kent Goldings.
At flameout add .5 ounce East Kent Goldings and stir in 2 pounds light DME.
The specs according to BeerSmith:
OG 1.056
IBUs 39.6
SRM 10.9
ABV 5.8%