Strong Bitter Recipe - Dale the Rail ESB 45

{"RecipeId":18814,"RecipeTypeId":10,"OriginalRecipeId":17983,"UnitType":"s","IbuFormula":"t","CreatedBy":106972,"Name":"Dale the Rail ESB 45","Description":"The primary grist for the ESB style is typically Pale 2-Row. I substuted Marris Otter for part of the Pale malt for mouth feel. Crystal 60L provides body and color. The Munich malt is for flavor, aroma, and sweetness.\nI adjusted the ingredients to nail the style 8C. Extra Special Bitter while using even pounds of grain and ounces of hops to avoid waste.\nI usually use White Labs wlp002 English Ale Yeast, but here it calls for WLP005 British Ale Yeast due to it\u0027s slightly higher attenuation needed to hit the FG number.\nI substituted Willmette hops for Fuggles this time because my local shop was out of Fuggles.\nThere is quite a bit of lattitude with efficiency, you can hit the numbers from 67% to 80%.\nBatch size is 5.5 gallons to allow for trub loss.","ImageUrlRoot":null,"StyleId":"11C","StyleName":"Strong Bitter","BatchSize":5.5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.8,"DateCreated":"\/Date(1453656434640)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0641454545454545,"Fg":1.0173192727272726,"Srm":10.250931800728498,"Ibu":43.339028810564116,"BgGu":0.67563678701276308,"Abv":6.0405774545454536,"Calories":218,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"42","Amt":"5","Ppg":"36","L":"2","Use":"Mash","Id":"89081","IngId":"126","Name":"Pale 2-Row - UK","CustomName":"","Rank":"1"},{"Per":"42","Amt":"5","Ppg":"38","L":"3","Use":"Mash","Id":"89082","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"2"},{"Per":"8","Amt":"1","Ppg":"34","L":"60","Use":"Mash","Id":"89083","IngId":"518","Name":"Crystal 60L - UK","CustomName":"","Rank":"3"},{"Per":"8","Amt":"1","Ppg":"37","L":"5","Use":"Mash","Id":"89084","IngId":"20","Name":"Munich - UK","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"2","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"5","Ibu":"30.4285176438569","Id":"88011","IngId":"64","Name":"Willamette ","CustomName":"","Rank":"1"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"5","Ibu":"3.7746794686758","Id":"88012","IngId":"64","Name":"Willamette ","CustomName":"","Rank":"3"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"5","Day":"0","AA":"5","Ibu":"1.5165136324337","Id":"88013","IngId":"64","Name":"Willamette ","CustomName":"","Rank":"4"}],"Yeasts":[{"Atten":"0.73","Id":"25521","IngId":"159","Name":"White Labs British Ale WLP005","CustomName":"","Rank":"1"}],"Others":[{"Amt":"0","Unit":"each","Use":"Boil","Id":"17013","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"1"},{"Amt":"6","Unit":"gal","Use":"Mash","Id":"17014","IngId":"3417","Name":"Spring water","CustomName":"","Rank":"2"}],"MashSteps":[{"Heat":"Direct Heat","Temp":"122","Time":"45","Id":"10869","IngId":"8","Name":"Protein Rest","CustomName":"","Rank":"1"},{"Heat":"Direct Heat","Temp":"147","Time":"60","Id":"10870","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"2"},{"Heat":"Direct Heat","Temp":"162","Time":"20","Id":"10871","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"3"},{"Heat":"Direct Heat","Temp":"170","Time":"15","Id":"10872","IngId":"7","Name":"Mash-Out","CustomName":"","Rank":"4"}],"Steps":[{"Id":"28586","Rank":"1","Text":"Use a 10 gallon mash/lauter tun with a clad bottom"},{"Id":"28587","Rank":"2","Text":"Add 4 gallons spring water. I use spring water because our city water tastes bad."},{"Id":"28588","Rank":"3","Text":"Heat to 127 degrees."},{"Id":"28589","Rank":"4","Text":"Add grain. Temperature will drop about 7 degrees. Adjust to 122 degrees using heat or cold water as needed."},{"Id":"28590","Rank":"5","Text":"Follow mash steps"},{"Id":"28591","Rank":"6","Text":"Sparge about 60 minutes, about 2 minutes per quart. Collect 6.5 gallons."}]}