Rob’s English ESB

(2 customer reviews)

This is one of Rob’s recipes.
A classic British ESB, with lots of malt taste and classically hopped with East Kent Goldings.

£15.00



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Description

This is one of Rob’s recipes.
A classic British ESB, with lots of malt taste and classically hopped with East Kent Goldings.


Ingredients

Crisp Maris Otter (5200 grams)
Crisp Caramalt (227 grams)
Crisp Dark Crystal Malt (120 grams)
East Kent Goldings ( GOLDINGS ) Pellets (120 grams)
NBS Ale Yeast 12g (1 packs)


Method

Beer Style (main): British Ales
Beer Style (sub): Extra Special Bitter
Batch Size: 23L
Original Gravity: 1055
Final Gravity: 1012
ABV %: 5.6
IBU: 39.5

THE MASH
Temperature °C: 67
Length (mins): 90
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

80.00 g East Kent Goldings,
Boil 60 Minutes

40.00 g East Kent Goldings,
Flame out, steep for 30 minutes at 80c

Secondary additions and timing:

N/A

Yeast: NBS Ale Yeast
Fermentation temperature/steps: 20c

Comments:

This is one of Rob’s recipes.
A classic British ESB, with lots of malt taste and classically hopped with East Kent Goldings.

Additional information

Weight 6.76 kg
Country of Origin GB
HS Code 2106909853

2 reviews for Rob’s English ESB

  1. anthony stockle (verified owner)

    Well done Rob and team. This is a superb beer that is probably one of the best I have made (118 to date, about half in a 5 gallon Braumeister). The og came out at a spot on 10555 with a final gravity of 1014 giving a very respectful abv of 5.5% and 74% attenuation. After only 22 days conditioning in the bottle I had my first tasting last night and boy was it good. Lovely golden colour with good clarity. It felt so good in the mouth with pleasant tones of malt and hops coming through and lingering. So good. Will be coming back again for this one.

  2. Bob Greaves (verified owner)

    This is a lovely drink. I thought it might have a bit more body but I will be ordering this again. I actually used Lallemand Dried Voss instead of the provided yeast and it worked a treat – fermented at 30c and it was finished in 3 days.

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