Description
This is a Community Recipe created by wellmeadow
(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.)
Ingredients Included
Dingemans Pale Ale Malt (5100 grams)
Crisp Dark Crystal Malt (510 grams)
Target Pellets (18 grams)
Challenger Pellets (12 grams)
Northdown Pellets (3 grams)
East Kent Goldings ( GOLDINGS ) Pellets (24 grams)
LALLEMAND London ESB Yeast 11g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): Extra Special Bitter
Batch Size: 19L
Original Gravity: 1.060
Final Gravity: 1.014
ABV %: 5.9%
IBU: 35
THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 20
THE BOIL
Boil time (mins): 60
Additions and timing:
18g Target 60mins
12g Challenger 60mins
3g Northdown 15mins
12g Golding 15mins
Secondary additions and timing:
12g Golding 5 days
Yeast: London ESB
Fermentation temperature/steps: 21
Comments:
from BYO Clone book
Tony Faris (verified owner) –
No problems encountered during the brewing process and the beer fermented and cleared quickly. After two weeks in bottles it pours well with a good head. To my palette though, it’s too dark and malty and the dry hopping too much for the style. Matured for a long time it may turn out to be ESB on steroids but next time I will use less crystal malt and leave out the dry hopping