London ESB



A strong English ale with an underlying caramel malt sweetness

20 Litre Batch
Grainfather – All Grain
Est. ABV: 5.6%
Est. IBUs: 36
Est. SG: 1.052
Est. FG: 1.011

MALTS FOR THE MASH:
4.1 kg Maris Otter
270g Medium Crystal
140g Dark Crystal
50g CaraAroma
Add 16 litres of water to your Grainfather and insert inner basket, heat to 72°C. Add grain and stir well. Set temperature to 68°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 11.5 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
50g East Kent Goldings (5% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
10g East Kent Golding (5% AA) (5min boil)

FERMENTATION:
Attach counter-flow chiller and chill wort. Aerate well and 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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