1 Gallon ESB All-Grain



Original Gravity: 1.063

Final Gravity: 1.016

IBU: 22

Boil (Minutes): 60

ABV: 6.2%

  • 2.5 lb. 2 Row
  • 2 oz. CaraPils
  • 2 oz. Special B
  • 2 oz. Crystal 120°

  • .2 oz. Willamette (60 min)
  • .2 oz. East Kent Golding (60 min)
  • .2 oz. Fuggle (5 min)
  • Safale 04 English Ale

              Bring 1 1/4 gal. of water to 165°. Add grains to grain bag, steep the 2 Row, CaraPils, Special B, and Crystal 120° for 55 min. trying to sustain a consistent 155°F. Then remove bag of grain. Bring wort to a boil and add .2 oz Willamette and .2 oz East Kent Golding to start your 60 min hop boil. Add .2 oz Fuggle with 5 min left in your 60 min boil. Then, shut off the heat. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.) to 70°. Pour into sanitized primary fermenter. Take Original Gravity (OG) reading. Add Safale 04 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 70° for 5-7 days.

     After 7 days, siphon into 1 gal. glass carboy for secondary fermentation. Then top up to base of neck with boiled water that has been cooled down if necessary. Let sit at 70° for 14 days.

      After 14 days of fermenting, you are ready to bottle. Dissolve 2 Tbsp sugar in a few ounces of microwaved water. Allow to cool and siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!