ESB - Strong Bitter - 2011 National Homebrew Competition Winner

Ingredients

For 6 Gallons (22.71 L)

    10.0 lb (4.54 kg) Optic pale malt
    1.0 lb (0.45 kg) torrified wheat
    8.0 oz (227 g) English crystal malt I
    4.0 oz (113 g) English crystal malt II
    4.0 oz (113 g) Victory malt
    1.0 oz (28 g) Target hops, 8.6% a.a. (60 min)
    1.5 oz (35 g) East Kent Golding hops, 5% a.a. (1 min)
    1.0 oz (28 g) East Kent Golding hops, 4.8% a.a. (dry, 5 days)
    11.0 g gypsum (mash water)
    7.0 g calcium carbonate (mash water)
    White Labs WLP002 English ale yeast (2 L starter)
    Whirlfloc and gelatin to clarify
 

Specifications

    Original Gravity: 1.055
    Final Gravity: 1.014
    ABV: 4.73%
    IBU: 37
 

Directions

    Mash in at 132° F (56° C) for 10 minutes. Raise to 150° F (66° C) and hold for 60 minutes. Mash out at 168° F (76° C) for one minute.
    Primary fermentation for 5 days at 68° F (20° C).
    Secondary fermentation for 2 days at 70° F (21° C).
    Forced CO2 to carbonate.