ESB - Best Bitter |
RECIPE INFO |
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by Ken Lenard
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 30 Minutes
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Efficiency: 75%
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OG: 1.046 |
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FG: 1.012 |
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ABV: 4.45%
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Bitterness: 28.98 (tinseth)
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IBU/OG: 0.63 |
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Color: 8.8° SRM
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Calories: 4.45 per 330ml
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Extra Special Bitter |
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FERMENTABLES |
| 91.4% |
0 |
Pale Ale - US |
37 |
3 |
Mash |
| 5.7% |
0 |
Caramel/Crystal 90 - US |
35 |
90 |
Mash |
| 2.9% |
0 |
Torrified Wheat - US |
36 |
2 |
Mash |
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HOPS |
| 0 |
Nugget |
Pellet |
Boil |
30 Minutes |
14.2 |
18.64 |
| 0 |
Styrian Golding |
Pellet |
Boil |
10 Minutes |
4 |
6.19 |
| 0 |
Styrian Golding |
Pellet |
Boil |
5 Minutes |
4 |
3.41 |
| 0 |
Styrian Golding |
Pellet |
Boil |
1 Minutes |
4 |
0.74 |
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YEAST |
| Wyeast London Ale 1028 |
75% |
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INSTRUCTIONS |
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1.2g CaSO4, 1.8g CaCl, 1028 London Ale yeast. Crystal malt should be Thomas Fawcett & Sons Dark Crystal #2. CaraAroma might supplement on this next batch.
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