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Recipe: ESB
Style: 8C-English Pale Ale-Extra Special/Strong Bitter
Recipe Overview
Volume: 19.00 l
OG: 1.053 SG
FG: 1.014 SG
ABV: 5.2 %
IBU (using Tinseth): 32.6
Color: 14.7 SRM
Apparent Attenuation: 73.0 %
Mash Efficiency: ~80.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Grains
German Pale Ale Malt 2.300 kg (56.8 %) In Mash/Steeped
German Munich Malt 0.900 kg (22.2 %) In Mash/Steeped
German CaraMunich II 0.500 kg (12.3 %) In Mash/Steeped
German CaraAroma 0.250 kg (6.2 %) In Mash/Steeped
German Wheat Malt 0.100 kg (2.5 %) In Mash/Steeped
Hops
German Northern Brewer (7.0 % alpha) 26 g Loose Pellet Hops used 60 Min From End
Slovenian Styrian Goldings (3.5 % alpha) 14 g Loose Pellet Hops used 25 Min From End
Slovenian Styrian Goldings (3.5 % alpha) 7 g Loose Pellet Hops used 5 Min From End
Yeast: DCL S-04-SafAle
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 67 degC for 60 mins