Description

ESB Style beer but using Belgian malts, German hops and English ale yeast.
The Biscuit and Aromatic malt add real bread, richness to the already high malt profile of the Belgian pale malt that is kilned darker than UK malts. Mandarina Bavaria supply the orange touch which is backed up by the esters produced from the Themes Valley 3 yeast.

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Ingredients Included

Dingemans Pale Ale Malt (4500 grams)
Dingemans Aromatic Malt (500 grams)
Dingemans Biscuit Malt (500 grams)
Mandarina Bavaria T90 Pellets (100 grams)

Brewlabs Thames Valley 3 Yeast Slope
Spray Dried Malt Extract – Light – 115g (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Extra Special Bitter
Batch Size: 23l
Original Gravity: 1.054
Final Gravity: 1.015
ABV %: 5
IBU: 37

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 67
Out time (mins): 0

THE BOIL
Boil time (mins): 60

Additions and timing:

Mandarina Bavaria 20g @60 Minutes

Secondary additions and timing:

Mandarina Bavaria 80g @0 Minutes 20 minute hop stand

Yeast: Brewlabs – Themes Valley 3
Fermentation temperature/steps: 20c till FG is reached then cold crash

Comments:

Make up the starter from the Brewlab’s slant 3 days prior. Step one 300ml then step up to 500ml. Once the starter has fermented out cool and decant wort from top and pitch slurry only.