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HAMS - ESB All-grain
Color
Stats
OG1.047
FG1.012
IBU24
ABV4.50 %
SRM13
BJCP Style
04B. Bitter And English Pale Ale, Special or Best Bitter
Description
A beautiful red colored ESB
Submitted by IPAMeister on 31-May-2011

Recipe Details
Tasting Notes
Awards
Boil Volume 10.00 gallons
Boil Time 75 minutes
Batch Size 13.00 gallons
Yeast British Ale - Wyeast Labs #1098 (75% app. attenuation)
Primary Fermentation 7 days at 66 degrees,
Secondary Fermentation 14 days at 66 degrees
Other Fermentation Keg/ Cask condition for 30 days
Procedure We mash at 156-7 degrees to lower the ABV slightly and increase the maltyness. You can Dry-hop during the conditioning period, if youy like a slightly hoppier ESB. Not typically part of the style. We use a PH stablizer and irish Moss at the end.
  Style Comparison
  Low   High
OG 1.039 1.047 1.045
FG 1.009 1.012 1.014
IBU 20 24 45
SRM 6 13 14
ABV 3.7 4.50 4.8
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
65.2 % 15.00 American Two-row Pale 32.0 1.8
21.7 % 5.00 American Two-row Toasted 12-15 minutes in a 325 degree oven 9.5 30.0
8.7 % 2.00 Crystal 60L 3.5 60.0
4.3 % 1.00 CaraPils 1.9 1.8
  23.00     46.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 1.00 Willamette Pellet 5.5 5.5 60 0.022 12.4
25.0 % 1.00 Tettnanger Pellet 4.5 4.5 30 0.012 5.4
25.0 % 1.00 Willamette Pellet 5.5 5.5 20 0.008 4.4
25.0 % 1.00 Tettnanger Pellet 4.5 4.5 5 0.004 1.8
  4.00               24.0