Brewer's Notes
According to real almanac, anmd head brewer at Fullers, grist for ESB is 5% maize. I used some flaked corn left over from a previous brew, and added polenta to get me up to 300g. Flaked barley is there for head retention - i used it in a TTL clone and it works well, without haze. EKG at 60 min was FWH, only because IBU was looking a bit low.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
4.5 kg | Bairds Maris Otter Pale Ale Malt | |
0.5 kg | Flaked Barley | |
0.3 kg | TF Flaked Maize | |
0.2 kg | JWM Crystal 140 |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
20 g | Challenger (Pellet, 7.5AA%, 60mins) | |||
20 g | Goldings, East Kent (Pellet, 5.0AA%, 0mins) | |||
15 g | Goldings, East Kent (Pellet, 5.0AA%, 10mins) | |||
10 g | Target (Pellet, 11.0AA%, 60mins) | |||
10 g | Northern Brewer (Pellet, 8.5AA%, 60mins) | |||
7.5 g | Goldings, East Kent (Pellet, 5.0AA%, 60mins) |
Yeast
1200 ml | Wyeast Labs 1968 - London ESB Ale |
Misc
1 g | Irish Moss |
23L Batch Size
Brew Details
- Original Gravity 1.056 (calc)
- Final Gravity 1.016 (calc)
- Bitterness 43.7 IBU
- Efficiency 75%
- Alcohol 5.19%
- Colour 14 EBC
- Batch Size 23L
Fermentation
- Primary 14 days
- Secondary 7 days
- Conditioning 4 days