- Recipe Type
- All Grain
- Yeast
- Wyeast 1968
- Batch Size (Gallons)
- 3.0
- Original Gravity
- 1.065
- Final Gravity
- 1.013-1.018
- Boiling Time (Minutes)
- 60
- Color
- Deep Brown
- Primary Fermentation (# of Days & Temp)
- 10 days @68
- Tasting Notes
- TBD
Recipe
3 gallons of water.
1 tsp gypsum
2 lbs of English 2 row 3L
2 lbs of Munich 9L
2 lbs of Abbey 17.5L
1 lb of Honey Malt 25L
.5 lb of Crystal 40L
.5 lb of Crystal 60L
.25 lb of Dextrin
1 oz of Fuggles 5.3, Alpha
Wyeast 1968 ESB Ale
Mash
30 minutes at 120-125
5 minites to bring temp up
30 minutes at 150-155
2 gallons of sparge water.
Boil 60 minutes
Added 1 oz of hops with 50 minutes left to boil
Cooled in sink to 70 degrees in 30 minutes with ice bath (Next thing to get is a wort chiller)
Final volume 2.9 gallons, I have a 2.5 gallon corny
Any thought on this recipe? I'll post how it comes out in a few weeks.
3 gallons of water.
1 tsp gypsum
2 lbs of English 2 row 3L
2 lbs of Munich 9L
2 lbs of Abbey 17.5L
1 lb of Honey Malt 25L
.5 lb of Crystal 40L
.5 lb of Crystal 60L
.25 lb of Dextrin
1 oz of Fuggles 5.3, Alpha
Wyeast 1968 ESB Ale
Mash
30 minutes at 120-125
5 minites to bring temp up
30 minutes at 150-155
2 gallons of sparge water.
Boil 60 minutes
Added 1 oz of hops with 50 minutes left to boil
Cooled in sink to 70 degrees in 30 minutes with ice bath (Next thing to get is a wort chiller)
Final volume 2.9 gallons, I have a 2.5 gallon corny
Any thought on this recipe? I'll post how it comes out in a few weeks.