Pioneering ESB

This was my first ever all-grain recipe. My mate Andrew and I brewed it one afternoon, and we learned a whole pile while we did it. It was brewed in the brand new Brew in a Bag gear, and there were even a few panicked phone calls to people in the middle to confirm the numbers were correct. I had brewed a bunch of extract beers before, and was pleasantly surprised that with BIAB brewing it really was as easy as I was told. No harder than an extract brew, and a good deal easier in some ways. This beer wasn’t particularly good though. I’m going to have to give it another go, because the recipe looks to be a good one, it’s just the brewers were a little lacking in those days 🙂

Pre-Boil Gravity: 1.052 SG
Original Gravity: 1.056 SG
Final Gravity: 1.015 SG
ABV: 5.5 %
IBU: 42 IBU
Colour: 15 EBC
BU:GU Ratio: 0.75

Mash water: 21L
Sparge water: 12L

Grain (total: 6.56kg):
UK Maris Otter 6.2 kg (95%)
Pale Crystal Malt 360 g (5%)

Hops:
50g East Kent Goldings 6.5% (35 IBU) @ 60 min
15g East Kent Goldings @ 15 min
15g East Kent Goldings @ 5 min

Mash at 67°C for 60 mins

Sparge and boil for 60 mins.

Chill to 19°C

Pitch 2 packs of Fermentis S-04 yeast and Ferment at 20°C. Use Marshall Schott’s Ale schedule on your upgraded STC-1000, or give it a week or so.

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