ESB

 

 

Original Gravity: 1.067

Final Gravity: 1.017

IBU: 29

Boil (Minutes): 60

ABV: 6.5%

 
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  • 8 lb. Light DME
  • .5 lb. CaraPils
  • .5 lb. Special B
  • .5 lb. Crystal 120°
  • .5 oz. Willamette(60 min)
  • .75 oz. East Kent Golding (60 min)
  • .5 oz. East Kent Golding (10 min)
  • .25 oz. Fuggle (10 min)
     
  • WYeast London ESB #1968

       3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the CaraPils, Special B, and Crystal in your water for 25 min. Afterwards, remove bag of grain. Add DME and stir to dissolve. Bring to a boil and add .5 oz. Willamette and .75 oz. East Kent Golding to start your 60 min boil. Add ..5 oz. East Kent Golding and .25 oz. Fuggle with 10 minutes left in your 60 min boil. After your 60 min boil is over, shut off the heat. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.). Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 1968 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-75° for 5-7 days.

       After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Let sit in a cool, dark spot for at least 2 weeks.

       After 2 weeks, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  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!

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