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: 17-19°C for 6 days
Secondary Fermentation: 19°C for 2 weeks

Ingredients:

6.5 kg Pale alemalt (92.2%)
0.3 kg Crystalmalt (4.3%)
0.25 kg Dark caramelmalt (3.5%)
276 cg a-acid Target (pellets) (60 min)
25 gr East Kent goldings (20 min)
10 gr Fuggle (20 min)
10 gr Fuggle (5 min)
15 gr East Kent goldings (0 min)
30 gr East Kent goldings (dryhop)
2.2 liter starter London ESB ale(Br. ch. #1968)

Procedure:

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

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