My ESB

Classification: ESB, pale ale, bitter, all-grain

Source: Jim Busch (busch@eosdev2.gsfc.nasa.gov), HBD #1656, 2/13/95

Its not Fullers ESB, but on an engine, its close enough!

Ingredients:

Munton & Fison Pale ale malt
Dewolf Munich 3-5%
Dewolf CaraVienne 3-5%
Dewolf CaraMunich 3-5%
70g Styrian Goldings, 60 min
15g Styrian Goldings, 25 min
36g East Kent Goldings, 0 min (finish)
36g East Kent Goldings, dry hop
British yeast like Wyeast 1098/1968

Procedure:

Note these are whole hops (5%), reduce if you use pellets. Mash 148F 10 min, raise to 152-4F for 45, raise to 170, lauter.

I actually brew this to an cast out OG of 16.3P and dilute to 13.2P. If you brew a regular version, then go low or skip the Munich malt. I dont list pounds of malt, since this will vary with each brewers system.

Specifics:

OG: 13.2
FG: 3.2