Strong Bitter Recipe - ESB

Recipe Info

Recipe Image

ESB

by on
All Grain
19 Liter(s)
23 Liter(s)
60 min
75%
Brew No.8 Do again. Maybe. But use the right hops next time. 6.5/10 - Strong Taste Bitter. Too much violets young (bad use up hop choice?) but after several months a very good beer. 5.2% Subbed Nugget for Columbus. Phoenix for Challenger. Used Cara Munich 3 for Crystal 60L. OG 1055. FG 1016. 5.2% Attenuation - 70%

This recipe was cloned from ESB.

Fermentables

74% - Maris Otter Pale - UK
3.3
38
22
Mash
11% - Flaked Corn - US
0.5
37
11
Mash
15% - Crystal 60L - UK
0.65
34
11
Mash

Hops

Target
15
Leaf
Boil
60 min(s)
11
19.2
Challenger
10
Leaf
Boil
60 min(s)
7
8.1
Nugget
10
Leaf
Boil
15 min(s)
13.3
7.7
Phoenix
10
Leaf
Boil
15 min(s)
10
5.8
Phoenix
10
Leaf
DryHop
18 day(s)
10
0.0

Yeast

Wyeast London ESB Ale 1968
71%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Yeast out of fridge
2.
ChemSan Sanitiser (10ml per 5 litres) (70ML - 35Lt) - Fermenter, tubes, air lock, therm, scissors.
3.
Water to Mash kettle - 13.35Lt
4.
Water to Sparge Kettle 17Lt
5.
Camden tablets to both - 3 to Mash, 3.7 to Sparge. (5 Tabs per 23Lt)
6.
AMS to both - 12ml to Mash Kettle - 17ml to Sparge Kettle (22ml per 25Lt)
7.
DWB to Mash kettle only 7g (13g per 25Lt)
8.
-----------------------------------------------------------------------------------------------------------------
9.
Set mash kettle to 75C
10.
Add mash bag.
11.
Add mash. Temperature to 65C - Mash for 60 mins.
12.
Set sparge water temperature to 77C
13.
-----------------------------------------------------------------------------------------------------------------
14.
Turn off mash kettle
15.
Volaut
16.
Drain wort into bucket
17.
Add sparge
18.
Leave for 20 mins to rest
19.
Add this sparge liquor to wort - Discard mash
20.
Add total liquor back into mash kettle - Boil for 60 mins
21.
Add hop spider
22.
START OF BOIL - 15g Target 10g Challenger
23.
15 MINS - 10g Phoenix (Challenger) 10g Nugget (Columbus)
24.
Add Protafloc 1/3 of tablet 15 mins before boil end. (Half tablet per 25Lts)
25.
Add cooling coil for last 10 mins of boil
26.
Turn off Kettle. Remove Hops
27.
Cool wort to yeast pitch.
28.
Pull Fermenter handle TIGHTLY closed! Unscrew bottom pot clockwise!
29.
Hydrometer test - https://www.brewersfriend.com/abv-calculator
30.
Hydrometer target - OG 1055
31.
------------------------------------------------------------------------------------------------------------------
32.
Chemipro. Warm Water (4g/1Lr) (140g - 35Lt) Bottles. Syphon Tube and tap.
33.
Clean Mash tun to fermenter tube. Spare fermentation drub container. Black stoppers. Airlock.
34.
ChemSan Sanitiser (30ML - 15Lt) (60ml per 30Lt) - Syphon Tube & tap, caps, bottle machine.
35.
Sugar - 15Lt beer/30 bottles - 46g sugar - 150ml water - 5ml per bottle
36.
www.brewuk.co.uk/priming_sugar
37.
Hydrometer target - OG 1016

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

ESB
Strong Bitter
  • 19.00 Gallons Liters Batch Size
  • 23.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.016 FG
  • 40.8 IBU (tinseth) Bitterness
  • 0.75 BG:GU
  • 18.1° SRM Color
  • 75% Efficiency
  • 5.0% ABV Alcohol
  • 184 per 12oz Calories
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