RecipeDB - ESB

[warra48]

ESB

Ale - English Strong (Extra Special) B
All Grain

2 Votes

Brewer's Notes

Mashed at 66°C for 60 minutes. Molasses are a tin of Lyle's Golden Syrup, added 10 minutes from end of boil. The Crystal malts are Light and Medium Crystal. OG 1.048, FG 1.008. IBU is actually about 41, as the Challenger hops are old.

Malt & Fermentables

%	KG	Fermentable
	3.5 kg	BB Pale Malt
	0.2 kg	TF Crystal
	0.2 kg	TF Dark Crystal
	0.1 kg	Weyermann Wheat Dark
	0.05 kg	Weyermann Carafa Special II
	0.5 kg	Molasses

Hops

Time	Grams	Variety	Form	AA
	40 g	Challenger (Pellet, 7.5AA%, 60mins)
	30 g	Fuggles (Pellet, 4.5AA%, 10mins)
	20 g	Styrian Goldings (Pellet, 5.4AA%, 10mins)

Yeast

2000 ml

Wyeast Labs 1968 - London ESB Ale

23L Batch Size

Brew Details

• Original Gravity 1.054 (calc)
• Final Gravity 1.016 (calc)
• Bitterness 42 IBU
• Efficiency 85%
• Alcohol 4.93%
• Colour 39 EBC
• Batch Size 23L

Fermentation

• Primary 25 days
• Conditioning 4 days

 

[beerbog]

This is the discussion topic for the recipe: ESB

Ingredients look a little bland. :beerbang:

 

[beerbog]

Looking better. :beerbang: