ESB (All Grain) 5 US gallons

ESB
(All Grain) 5 US gallons

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This Homebrew Recipe was added by Aidan on August 11, 1997 at 21:33:14:
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Brewing Method: All Grain
Yeast: Wyeast 1275 Thames Valley
Yeast Starter: 1000 ml starter
Batch Size: 5 US gallons
Original Gravity: 1.054
Final Gravity: 1.012
Alcohol Content: %
Total Grains: "Bout 12 lbs
Color:
Extract Efficiency: 75ish %
Hop IBU's: 34
Boiling Time: 90 minutes
Primary Fermentation: Open ferment at 70 for 5 days
Secondary Fermentation: Glass for 30 days at 70
Additional Fermentation:

Grain Bill:

10 lbs Marris Otter pale ale
8 ozs 50 crystal Hugh Baird
6 ozs Biscuit DWC
6 ozs Aromatic DWC
2 ozs Special B DWC

Hop Bill:

1.5 ozs EKG 4.8% alpha for 60 minutes
.5 oz same for 15 minutes
.5 oz same at finish

Mash Schedule:

Mash at 152 degrees for 60 minutes. Iodine test good. Used 13 qts strike water treated with 3 tsp gypsum. Sparged to 6 gallon of wort, gravity of last sparge 1.008. Ninety minute boil with first hops added after 30 minutes. Added 1 tsp rehydrated Irish moss 15 minutes before knock-out. Did open fermentation in bucket to mimic UK method, skimmed yeast about once daily. Racked to secondary carboy to clear. Primed with one-half cup sugar. I have been trying for about 20 batches to come close to Fullers ESB. This is the closest I have come so far, nice malty caramelly toffeeish flavors. Stick with this base malt/yeast combo. I would boost the flavor and finishing hops to 3/4 oz next batch.

Brewers Notes: