Enskede ESB

Source: Torsten Hannerfeldt
Recipe added: 02/10/99
Email: torsten.hannerfeldt@seab.se

Specifics

Recipe type: All Grain
Batch Size: 30 liter
Starting Gravity: 1.054
Finishing Gravity: 1.016
Time in Boil: 90 min.
Primary Fermentation: 17-19C for 6 days
Secondary Fermentation: 19C for 2 weeks

Ingredients:

Procedure:

Mash in 16 liters of cold water with all malt and increase temperature to 40C, rest for 15 min. Increase temperature to 60C and rest for 40 min. 70C and rest for 20 min. Mash out at 75C in 10 min.
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