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Brew Method: All Grain
Style Name: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Efficiency: 78% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.017
ABV (standard): 5.32%
IBU (tinseth): 45.43
Grist
10 lb - GB - Pale Malt, Maris Otter (93%)
12 oz - GB - Crystal Light - 55L (Crisp) (7%)
HOPS:
1 oz - Goldings, East Kent, Type: Pellet, AA: 5.9, Use: Boil for 60 min
1 oz - Goldings, East Kent, Type: Pellet, AA: 5.9, Use: Boil for 30 min
1 oz - Willamette, Type: Pellet, AA: 4.8, Use: Boil for 10 min
1 oz - Willamette, Type: Pellet, AA: 4.8, Use: Boil for 5 min
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 13.4 qt, Mash In
2) Sparge, Temp: 152 F, Time: 60 min, Amount: 4.03 gal
Starting Mash Thickness: 1.5 qt/lb
YEAST:
Wyeast - London ESB Ale 1968
Fermentation Temp: 64 F for 10 Days
PACKAGING:
Amount: Keg with 12.5 PSI
CO2 Level: 2.3 Volumes
Appearance: Dark brown, tootsie roll color
Aroma: Malt forward with a slight earthy/floral hop aroma.
Flavor: Malt forward beer, earthy bitterness.
Mouthfeel: Med/Light body. Good carbonation.
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