Leftover ESB Recipe

Recipe Info

Recipe Image

Leftover ESB

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
70%
This recipe is made with some leftover biscuit and brown malt from a brown ale. Too dark to do a cream ale, and too light to make an amber, so I will experiment on a Leftover ESB.

Fermentables

5% - Biscuit Malt - BE
0.5
36
23
Mash
5% - Brown Malt - UK
0.5
33
65
Mash
80% - 2-Row - US
8
37
1
Mash
10% - Flaked Corn - US
1
37
1
Mash

Hops

Cascade
0.5
Pellet
Boil
60 min(s)
5.8
10.9
Amarillo
0.5
Pellet
Boil
20 min(s)
9
10.2
Cascade
0.5
Pellet
Boil
10 min(s)
5.8
3.9
Amarillo
0.5
Pellet
Boil
10 min(s)
9
6.1

Yeast

Danstar Nottingham
80%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
153
60 min
Mash-Out
Infusion
170
10 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Leftover ESB
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.010 FG
  • 31.2 IBU (tinseth) Bitterness
  • 0.61 BG:GU
  • 7.6° SRM Color
  • 70% Efficiency
  • 5.3% ABV Alcohol
  • 170 per 12oz Calories
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