Cody’s ESB

Project Description

esb Last 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

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Project Details

Client August 2016
Date August 1, 2016
Tags Member Recipe

Cody’s ESB.

Cody McKendrick