Description

This is a Community Recipe created by mnicksons

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Extra Pale Maris Otter (5000 grams)
Crisp Crystal Malt (224 grams)
Crisp Torrified Wheat (115 grams)
Challenger Pellets (38 grams)
East Kent Goldings ( GOLDINGS ) Pellets (20 grams)
Fuggles Pellets (13 grams)
Wyeast 1187 Ringwood (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Extra Special Bitter
Batch Size: 23 litres
Original Gravity: 1054
Final Gravity: 1016
ABV %: 5.1
IBU: 32.5

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 70

Additions and timing:

Challenger 38g start
East Kent Golding 20g last 10min

Secondary additions and timing:

1 tsp Irish Moss at 15 mins before end

Yeast: Wyeast 1187 Ringwood ale
Fermentation temperature/steps: 18-20′ until fermentation stops. Then a week resting, then bottle or keg

Comments:

Good old fashioned ESB. Initially intended to dry hop with 14g of Fuggles, but lost the fuggles before I added them. Seemed to turn out ok, so I left it as it is. Brewed while in isolation 2020.