ESB- #1

Source: John A
Recipe added: 04/29/98

Just racked it into 2ndary, I wanted to drink the whole thing right then and there

Specifics

Recipe type: All Grain
Batch Size: 6
Starting Gravity: 1.055
Finishing Gravity:
Time in Boil: 1 hr
Primary Fermentation: Glass- 4 days
Secondary Fermentation: Glass- 6days
Additional Fermentation: Bottle Condition

Ingredients:

10 lbs 2-Row Pale Ale Malt (Maris Otter)
0.5 lbs Dextrin Malt
0.5 lbs 20L Crystal Malt
0.75 lbs 60L Crystal Malt
0.5 lbs Flaked Barely
1.0 oz Challenger 8.2 AA (Pellets)(60 min)
1.0 oz Kent Goldings 6.4 AA (Plugs)(30 min)
1.0 oz Kent Goldings 6.4 AA (Plugs)(15 min)
1.0 oz Kent Goldings (Plugs) (Dry Hopped in 2ndary)
0.5 oz Fuggle (Plug) (Dry Hopped in 2ndary
Wyeast 1968 (English ESB) in 1 Liter Starter

Procedure:

Single Infusion Mash 1 qt/lb at 156F. Sparged with 6.5 gal water add hops according as stated

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