BeerBorg

Ran across this ESB recipe and thought I'd give it a try. With my system I can do 11 gallon batches of 1.05ish beer if I hold back 2-3 gallons of water and sparge with it. This size batch is something I've just started to do. It gives me a keg to enjoy and a keg to share and sharing beer is good. It also takes the same amount of time to do 2.5 or 5 or 10 gallon AG batches so why not make more in the same time. I changed the HBT recipe to what I had on hand, but HOLEY CR#P is the good, I think the ESB yeast helped alot.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: ESB
Brewer:
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.73 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.047 SG
Estimated Color: 10.3 SRM
Estimated IBU: 26.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 90.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.0 %
7.3 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 2.3 %
6.1 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 1.9 %
2.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 5 21.3 IBUs
0.50 oz Fuggles [4.50 %] - Boil 20.0 min Hop 6 2.3 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop 7 2.6 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 0.0 Hop 8 0.0 IBUs
1.8 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 19 lbs 13.4 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 60.73 qt of water at 157.3 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort

Sounds like a great fall/winter beer...

I don't see how this can go wrong. I'm sure I'd be able to consume it in mass quantity .

A good ESB is a good way to have a good day.

Ink I see that you used Burton Salts for your Big Fuzzy IS but not this one. Just curious because we made an ESB and did the salts with RO water instead of tap.

It will get a second brewing once we are back up and running, hopefully using sweet Virginia water instead of RO.

Hey BB, good to see y'all settling in an posting again.
The salts were just one of those things I've read about and decided to add it. Some of my brewing has no rhyme or reason, I just give it a try and see what happens. I this case something good happened. Now if I can just leave it alone for a few months.

Bumping this because a I'm lazy.