Smoker ESB

[BitterTed]

Before the other site crashed, there was a thread about our favorite recipes, this is one of my favorites. It has gone over well at our annual Smoker ( hence the name) and has won over American swill drinkers at a few gatherings!!

Recipe Specifics
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Recipe Name: Smoker ESB
Brewed On: N/A


Batch Size (L): 22.71
Est. IBU: 39.0
Est. OG: 1.054 Plato: 13.36


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 4.22 kg. Marris Otter Malt Britain 1.038 3
8.4 0.41 kg. Carastan Malt Great Britian 1.035 34
4.9 0.24 kg. Flaked Corn (Maize) America 1.040 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.52 g. Sterling Whole 6.70 20.0 90 min.
17.01 g. Goldings - E.K. Whole 6.50 13.0 90 min.
17.01 g. Goldings - E.K. Whole 6.50 6.0 15 min.


Yeast
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fave ale strain


Mash Schedule
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Mash Type: Single Step

Grain kg: 4.87
Water Qts: 11.00 - Before Additional Infusions
Water L: 10.41 - Before Additional Infusions

L Water Per kg Grain: 2.14 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 76 Time: 15
Sparge Temp : 74 Time: 45

All temperature measurements are degrees Celsius.