winkle
Teach a man to fish and play golf, and you'll neve
- Joined
- 9/11/06
- Messages
- 7,333
- Reaction score
- 464
Brewer's Notes
This has been a regular at my place for a year or so, Wyeast 1768 was the yeast I actually used (not in the DB) but 1968 would be fine. Nottingham yeast also works ok for a dry yeast option.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.5 kg | Bairds Maris Otter Pale Ale Malt | |
1 kg | Weyermann Munich I | |
0.2 kg | Weyermann Caramunich II | |
0.15 kg | JWM Dark Crystal | |
0.05 kg | Weyermann Melanoidin |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
22 g | Northern Brewer (Pellet, 8.5AA%, 60mins) | |||
15 g | Goldings, East Kent (Pellet, 5.0AA%, 15mins) | |||
15 g | Goldings, East Kent (Pellet, 5.0AA%, 5mins) | |||
15 g | Goldings, East Kent (Pellet, 5.0AA%, 0mins) |
Yeast
125 ml | Wyeast Labs 1968 - London ESB Ale |
Misc
1 tablet | Whirfloc |
20L Batch Size
Brew Details
- Original Gravity 1.058 (calc)
- Final Gravity 1.017 (calc)
- Bitterness 29 IBU
- Efficiency 75%
- Alcohol 5.32%
- Colour 23 EBC
- Batch Size 20L
Fermentation
- Primary 3 days
- Secondary 5 days
- Conditioning 4 days