This recipe was one that our friend Steve was willing to share with us. It’s an award winning recipe that he’s been brewing for years, based loosely off of Ska Brewing’s ESB, but really made it into his own over the years. He says it’s best if enjoyed about 2 or 3 months after being brewed.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.2 gal |
90 min |
45.2 IBUs |
7.9682463 |
1.058 |
1.018 |
5.2 % |
Fermentables
| Name |
Amount |
% |
| Pale Ale, Finest Maris Otter (Simpsons) |
6.001 lbs |
55.24 |
| Pale Ale Malt (Rahr) |
4 lbs |
36.81 |
| Carapils (Briess) |
7.13 oz |
4.1 |
| Caramel/Crystal Malt - 80L |
6.69 oz |
3.85 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Northern Brewer |
1.48 oz |
80 min |
Boil |
Pellet |
8.6 |
| East Kent Goldings (EKG) |
0.91 oz |
30 min |
Boil |
Pellet |
5.9 |
| Galena |
0.89 oz |
5 min |
Boil |
Pellet |
12.3 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride |
2.28 g |
60 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
1.80 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
1.09 g |
60 min |
Mash |
Water Agent |
| Baking Soda |
0.97 g |
60 min |
Mash |
Water Agent |
| Calcium Chloride |
1.57 g |
60 min |
|
Water Agent |
| Epsom Salt (MgSO4) |
1.24 g |
60 min |
|
Water Agent |
| Gypsum (Calcium Sulfate) |
0.75 g |
60 min |
|
Water Agent |
| Baking Soda |
0.67 g |
60 min |
|
Water Agent |
| Whirlfloc Tablet |
1.00 Items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| English Ale (WLP002) |
White Labs |
67% |
65°F - 68°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
75 min |
