Description

A classic English ESB mini mash recipe kit, this beer allows the malt to shine and delivers a rich rounded traditional taste.

Easy to brew at home with minimal equipment investment using malt extract and steeping select grains. Check out our video on how to do a mini mash at home.

This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.

Equipment Required (not Included):
Pan/pot (no smaller than 10L)
30L fermentator and air lock (cleaned and sanitised)
Mash Paddle (sanitised)
Sanitiser and Cleaner
Household kettle – for hot water
Thermometer (sanitised)

Ingredients Included

Thomas Fawcett – Mild Ale Malt (400 grams)
Heritage 1823 Greenwich Crystal Malt (225 grams)
Crisp Chocolate Malt (100 grams)
Endeavour Pellets (100 grams)
WHC Bond 11g (1 packs)
Premium Grade Light Liquid Malt Extract 3kg

Hop sock

Method

Beer Style (main): British Ales
Beer Style (sub): Extra Special Bitter
Batch Size: 21
Original Gravity: 1052
Final Gravity: 1013
ABV %: 5%
IBU: 33

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

THE BOIL
Boil time (mins): 30

Additions and timing:

Once 100c boil has been reached count down 30 minutes boil time and add hops at correct timings:

50g First Gold – 30 mins

If you have not already done so then sanitise your fermenter and paddle now.

Add the hot wort from the pan to your fermenter.

Add in the Malt Extract and mix well.

Top up with cold water to 21L, do this vigorously to ensure it is aerated.

Now add another 50g First Gold Hops to the fermenter.

Check the temperature of the wort. If it is below 20c then you can now add the yeast.

Fasten the lid on tightly and fix the airlock in place. Position the fermenter in a location that will maintain the temperature at a constant 18-20c.

Yeast: NBS English Ale Yeast
Fermentation temperature/steps: 18c/20c 9 days

Comments:

It’s highly important with this style to ensure it is fully fermented before bottling or kegging. You may find fermentation takes a little longer with this style also.