This recipe has been brewed 1 time(s)
Brew Session: 5. ESB
Brewer 111053
2/16/2017 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Starter:- Did starter on Tuesday (2/14) with planned brew day on Thrusday.- Wyeast 1968 (London ESB) yeast was about 1 month 1 week old from Prod date.- MrMalty called for 1.81 L at 5.25 gal/ 1.056 batch to give 201 B cells- Did a 2.2 L (1.81 L x .22) yeast starter with 181 grams DME - OG came out to 1.0 ? with 15 min boil. - Set temp to 72 at 7:00 PM.- Let go for 26 hours at 72....nice yeast layer on bottom already before crashing.Mash:- Heated water to 182 in pre-heated tun (poured ...
Recipe Facts
5. ESB
Strong Bitter
- 6.00 Gallons Liters Batch Size
- 8.20 Gallons Liters Boil Size
- 90 min Boil Time
- 1.055 OG
- 1.017 FG
- 38.8 IBU (brewgr) Bitterness
- 0.70 BG:GU
- 11.6° SRM Color
- 82% Efficiency
- 4.9% ABV Alcohol
- 186 per 12oz Calories