Extra Special Bitter - ESB

Carling Kirk


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Our first ESB is now in bottles. Here are some pictures from the event, and the recipe below.

ESB May 29th, 2010


ESB - Extra Special/Strong Bitter (English Pale Ale)
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Batch Size: 5.000 gal
Boil Size: 5.000 gal
OG: 1.060
FG: 1.022
ABV: 5.1%
Bitterness: 31.3 IBUs (Tinseth)
Color: 12 SRM (Mosher)

Fermentables
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Name Type Amount Mashed Late Yield Color
Pale Liquid Extract Extract 8.000 lb No No 78% 8 L
Cara-Pils/Dextrine Grain 4.000 oz No No 72% 2 L
Aromatic Malt Grain 2.000 oz No No 78% 26 L
Amber Malt Grain 2.000 oz No No 75% 22 L
Caramel/Crystal Malt - 60L Grain 12.000 oz No No 74% 60 L

Hops
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Name Alpha Amount Use Time IBU
Kent Goldings 5.0% 0.500 oz Boil 1.000 hr 7.7
Kent Goldings 5.0% 0.750 oz Boil 30.000 min 8.8
Kent Goldings 5.0% 0.750 oz Boil 0.000 s 0.0
Fuggles 4.5% 0.500 oz Boil 1.000 hr 6.9
Fuggles 4.5% 0.750 oz Boil 30.000 min 7.9
Fuggles 4.5% 0.750 oz Boil 0.000 s 0.0

Yeast
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Name Type Form Amount Stage
Wyeast - London Ale II Ale Liquid 0.528 cup Primary

-- Carling Kirk

Comments

longing for a scratch and

longing for a scratch and sniff monitor now ;-)

------------

Joseph Rhodes | Sun, 06/06/2010 - 20:11

Tell me more about this

Tell me more about this Fermentation Chiller you have built....

Jason Norred | Mon, 06/07/2010 - 07:28

Fermentation Chiller

We built a 38DD Mother of a Fermentation Chiller. Here are the plans:

http://www.wortomatic.com/articles/38DD-Mother-of-a-Fermentation-Chiller

Overall pretty easy to build. Around $100 in parts.

John Puster | Thu, 06/17/2010 - 18:11

I have to say that it is

I have to say that it is pretty sweet. We are doing our mead now, so no need for it, but, in the future, I'd like to build one.

Mike

All we have to decide is what to do with the time that is given to us.
-J. R. R. Tolkien

Mike Allen | Sun, 06/20/2010 - 16:33

When will it be "ready"? ~

When will it be "ready"?

~ Trish Rhodes
Digitribe Developer
DP

Those who create, heal - Sir Ben Kingsley
http://ster00ling.blogspot.com/

Trish Rhodes | Sun, 06/20/2010 - 20:20

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