Description

This is a Community Recipe created by petercuff1960hotmail-co-uk

(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

Simpsons Malt – DRC (Double Roast Crystal) (300 grams)
Crisp Chevallier Heritage Malt (500 grams)
Crisp Chocolate Malt (100 grams)
Rice Hulls (300 grams)
Crisp Heritage No.19 Maris Otter – Floor Malted (2000 grams)
Crisp Dark Munich Malt (300 grams)
Goldings (East Kent Goldings) T90 Pellets (53 grams)
Challenger T90 Pellets (23 grams)
Admiral Pellets (5 grams)

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Method

Beer Style (main): British Ales
Beer Style (sub): Extra Special Bitter
Batch Size: 17 (for Fermenter King Junior)
Original Gravity: 1058
Final Gravity: 1017
ABV %: 5.34
IBU: 32.76
Mash efficiency:
Brewing equipment: Grainfather G30

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 60
Temperature °C (Step 2):
Length (mins) (Step 2):
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes: Single step and sparge

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Admiral/Challenger 5 g each at 60 mins
EKG/Challenger 18g each at 15 mins
Protofloc 2-3 g (1/2 teaspoon) 15
EKG 35 g at 1 min
(No whirlpool additions)
Cool to 70 deg C Let it rest for 15 mins
Cool to 23 deg C and port to fermenter.
Ferment at 18 deg C three days use blow off then ramp to 20 Deg c and pressure ferment at 10 PSI for remainder of fermentation.

Whirlpool / hop stand:

None see above.

Yeast: Recommend using Lallebrew London (NOT INCLUDED)
Fermentation temperature/steps: 18 deg c

Secondary additions:

None

Comments:

This is an attempt at creating a malt forward slightly sweet/floral ESB based on London regional bitter beers.