This recipe has been brewed 1 time(s)
Brew Session: Sorted Oak-Aged ESB
jshathaway
9/20/2015 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Pre-boiled all water; All water came from fridge filter.Batch Sparged - Ended up having do an extra sparge (3 runnings total) 5 gal batch (~6.75g pre-boil is pushing the limits of a 5 gallon mash tunWas only able to get wort cooled to ~74; Waited a couple hours before pitching yeast after xfer to carboyDoing split batch with this. Bottling 1/2 as is. The other 1/2 has ~ 1/3 of an oak spiral added to it. Will check every few days, probably leave it there up to but no longer than 2 weeks. ...
Recipe Facts
Sorted Oak-Aged ESB
- 5.25 Gallons Liters Batch Size
- 6.50 Gallons Liters Boil Size
- 75 min Boil Time
- 1.054 OG
- 1.015 FG
- 48.0 IBU (tinseth) Bitterness
- 0.89 BG:GU
- 12.6° SRM Color
- 72% Efficiency
- 5.0% ABV Alcohol
- 181 per 12oz Calories