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Munich ESB
With this recipe I'm going for malty, so the Munich should accomplish that pretty well.
| Brewer: | Nathan Shackelford | Email: | nathan@shackelford.org | |||||
| Beer: | Munich ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 46 IBU | |||||
| OG: | 1.059 | FG: | 1.015 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | tap water, with 3 tspns gypsum | |||||||
| Grain: | 5 lb. British pale .5 lb. Wheat malt 5 lb. American Munich .75 lb. Belgian aromatic .25 lb. Belgian biscuit .5 lb. American crystal 60L .25 lb. Flaked barley |
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| Mash: | 75% efficiency | |||||||
| Mash @ 154 for 90 minutes, I had the time, but conversion was probably complete in 40 minutes. Mash out @ 168 for 10 minutes. Sparge w/ H20 @ 168 for 40 minutes. |
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| Boil: | 60 minutes | SG 1.050 | 6.5 gallons | |||||
| 1/2 tspn. Irish Moss added at 30 minutes | ||||||||
| Hops: | 1 oz. Northern Brewer (7.7% AA, 60 min.) 1 oz. Kent Goldings (5.7% AA, 30 min.) 1 oz. Kent Goldings (5.7% AA, 5 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | Using White Labs British Ale yeast # WLP002 | |||||||
Recipe posted 12/23/02.
