Strong Bitter Recipe - Rye ESB

Recipe Info

Recipe Image

Rye ESB

by on
All Grain
11 Liter(s)
13.6 Liter(s)
60 min
74%
(rye Weyermann base malt) (Cara Munich Type 3 Malt Weyermann) BIAB - Mash at 68. Strike at 72.5 Total water 15.02 (Grain will absorb 1.42ltrs. Leave 1ltr trub etc, boil off 2.7ltrs) Add 9ml crs/ams Mash plan Take out 5.02 water after CRS addition Heat big pot to 72.5C Heat 5.02 in separate pot 30mins before end of mash to 75C Mash at 68C with 10Litrs for 90mins Dunk sparge with 5.02ltrs at 75C pre boil 1052 1056 og 11.50 heat 12.25 start mash 13.00 make dinner 13.25 heat 5ltrs 13.55 turn up heat 14.15 boil starts 15.05 add 10mins hops 15.15 flame out and whirl pool 15.15 start chill 15.17 collect seb 16.15 bottle hophead 16.50 dinner 17.30 ish into fermentor

Fermentables

79% - Maris Otter Pale - UK
2.1
38
3
Mash
11% - Rye - DE
0.3
38
3
Mash
9% - CaraMunich III - DE
0.25
34
57
Mash

Hops

Columbus
3
Pellet
Boil
60 min(s)
15
9.8
Centennial
5
Pellet
Boil
60 min(s)
9.1
9.9
Columbus
4
Pellet
Boil
10 min(s)
15
4.8
Centennial
5
Pellet
FlameOut
0 min(s)
9.1
0.0
Chinook
8
Pellet
Boil
10 min(s)
12.8
8.1
Chinook
5
Pellet
FlameOut
0 min(s)
12.8
0.0
Citra
9
Pellet
FlameOut
0 min(s)
13.5
0.0
Citra
4
Pellet
Boil
10 min(s)
13.5
4.3

Yeast

Fermentis Safale S-04
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Rye ESB
Strong Bitter
  • 11.00 Gallons Liters Batch Size
  • 13.60 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.014 FG
  • 36.9 IBU (tinseth) Bitterness
  • 0.66 BG:GU
  • 10.2° SRM Color
  • 74% Efficiency
  • 5.4% ABV Alcohol
  • 188 per 12oz Calories
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