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Buy Ingredients

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 22 g (Per 12oz)

Created Monday November 11th 2019

Original Gravity:

1.059

Final Gravity:

1.017

ABV (standard):

5.44%

IBU (tinseth):

48.03

SRM (morey):

9.46

Mash pH

5.79

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	United Kingdom - Maris Otter Pale11 lb Maris Otter Pale	38	3.75	93.6%
0.5 lb	American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L	35	20	4.3%
0.25 lb	American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L	33	120	2.1%
11.75 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Kent Goldings2 oz Kent Goldings Hops	Pellet	6.4	Boil	60 min	47.02	66.7%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	6.4	Boil	1 min	1.01	33.3%

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Kent Goldings2.9999999931377 oz Kent Goldings Hops	47.02	100%
3 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
4.4 gal		Strike	152 °F	60 min
1.2 gal	Mashout	Temperature	168 °F	--
2 gal		Batch Sparge	165 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	15 min.
1 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	63 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required