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The Lord's Favorite Homebrew Club

Cody’s ESB.

Cody McKendrick

Project Description

esbLast year we did a shop ESB competition, and then the winning recipe was picked (Mike Pezely and Kyle Callister came down and judged it) and then brewed at a higher strength to go into a High West barrel. This was the recipe that ultimately won and become the barrel beer. As for the particulars, I used distilled water and a pack of the Burton Water Salts I had laying around. I grew up the 1318 in a 1.0 liter starter, pitched at 63*, and fermented at 68* for three weeks prior to cold crashing and kegging.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 35.5 IBUs 11.3 SRM 1.054 1.013 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Extra Special/Strong Bitter (English Pale Ale) 8 C 1.048 - 1.06 1.01 - 1.016 30 - 50 6 - 18 1.5 - 2.4 4.6 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 5.5 lbs 53.66
Pale Malt, Maris Otter 3.5 lbs 34.15
Caramel/Crystal Malt - 40L 12 oz 7.32
Amber Malt 4 oz 2.44
Patagonia 190 Malt 4 oz 2.44

Hops

Name Amount Time Use Form Alpha %
Target 0.5 oz 60 min Boil Pellet 11
Fuggles 0.25 oz 60 min Boil Pellet 4.2
Fuggles 0.25 oz 40 min Boil Pellet 4.2
Goldings, East Kent 0.25 oz 40 min Boil Pellet 7.2
Goldings, East Kent 0.25 oz 20 min Boil Pellet 7.2
Fuggles 0.25 oz 10 min Boil Pellet 4.2

Yeast

Name Lab Attenuation Temperature
London Ale III (1318) Wyeast Labs 73% 64°F - 74°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Project Details

  • Client August 2016
  • Date August 1, 2016
  • Tags Member Recipe

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