London ESB



A strong English ale with an underlying caramel malt sweetness

20 Litre Batch

Est. ABV: 5.6%
Est. IBUs: 36
Est. SG: 1.052
Est. FG: 1.011

4.5 kg Maris Otter
290g Medium Crystal
140g Dark Crystal
50g CaraAroma
50g East Kent Goldings (5% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
10g East Kent Golding (5% AA) (5min boil)

Combine 20 litres of 72°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 68°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot to make a pre-boil volume of approximately 26 litres.

FERMENTATION:
Chill wort and aerate well. Start fermentation as close as possible to 20°C*, preferably with Wyeast 1968 London ESB, Safale S-04, or Mangrove Jack’s M36 Liberty Bell yeast.

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