Strong Bitter Recipe - Dale the Rail ESB 55

Recipe Info

Recipe Image

Dale the Rail ESB 55

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
90 min
75%
Strong ESB

This recipe was cloned from Dale the Rail ESB 45.

Fermentables

46% - Pale 2-Row - UK
6
36
2
Mash
38% - Maris Otter Pale - UK
5
38
3
Mash
8% - Crystal 60L - UK
1
34
60
Mash
8% - Munich - UK
1
37
5
Mash

Hops

No hops in this recipe

Yeast

White Labs English Ale WLP002
67%

Other Stuff

Irish Moss
0
each
Boil

Mash Steps

Saccharification Rest
Direct Heat
153
60 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
Use a 10 gallon mash/lauter tun with a clad bottom
2.
4 gal Geneva city water @ 160 deg F
3.
Add grain (12)# temp dropped to 148
4.
pH with grain about 5.0
5.
Mash 153 deg 1 hour
6.
Mash out 170 deg
7.
Meanwhile heat sparge water in boil pot to 200 deg.
8.
Transfer to hot liquor tank
9.
Kept sparge temp about 170

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dale the Rail ESB 55
Strong Bitter
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.065 OG
  • 1.021 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 10.4° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 223 per 12oz Calories
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