Strobe’s ESB Recipe

Recipe Information:
Beer Name: Strobe’s ESB
Batch size: 1.2 gallon
Style: English Style Bitter
ABV: 5.4%
IBU: 37
SRM: 12 (Gold to Dark Amber)
OG: 1.059
FG: 1.018
Time to Make: 4 weeks from primary to first sip

Fermentables:
3.0 lbs. 2-Row
0.3 lbs. Munich Light
0.2 lbs. Crystal 60L
0.2 lbs. Victory
0.1 lbs. Wheat
0.1 lbs. Biscuit

Hop Schedule:
0.1 oz. Magnum (@45 min left in boil)
0.1 oz. Challenger (@30 min left in boil)
0.2 oz. Challenger (@15 min left in boil)
0.1 oz. Glacier (@5 min left in boil)
0.2 oz. Glacier (dry hop after primary fermentation)

Hop Summary:
0.1 oz. Magnum
0.3 oz. Challenger
0.3 oz. Glacier

Yeast:
1 pkg. London ESB Ale

Water Calculations:
1.1 gal (4.2 L) Strike Water
0.4 gal (1.4 L) Grain Absorption
0.7 gal (2.8 L) First Runnings
0.7 gal (2.8 L) Sparge Water
1.5 gal (5.6 L) Pre-Boil Volume
0.2 gal (0.7 L) Evaporation
1.3 gal (4.9 L) Post-Boil Volume
0 gal (0 L) Kettle Loss
1.3 gal (4.9 L) Fermenter Volume
0.1 gal (0.2 L) Trub Loss
1.2 gal (4.7 L) Batch Size

Basic Steps:
1. Heat 1.125 gal (4.5 qts) of strike water at 160-165˚F and add all grains in grain bag to brew pot to achieve a temp of 150-155˚F. Cover and do not disturb for 60 minutes.
2. While you are starting the mash, sanitize all of your equipment and heat 0.7 gal of sparge water to 170-180˚F. Once water is ready, turn off heat and wait until the 60 min mash is up.
3. After the 60 minute mash, remove grains and let drain until a slow, if any, drip. Using a colander, transfer grains to second brew pot or bucket to fully drain out. As grains are draining, pour over mash water over grains to give a quick wash. The initial brew pot should be empty, which we’ll be using for sparging.
4. Put sparge water into brew pot and let the grains steep again for 30 minutes. After the sparge is complete, do the same thing you did with the initial mash—transfer grains to bucket and pour sparge water over grains to do a quick wash. Return all mash and sparge to brew pot to begin the boil.
5. Heat up mash and sparge water to begin boil. Start hop schedule.
6. When boil is completed, fill sink with ice, salt and water and begin whirlpool. The whirlpool will collect the cold break particles in the center of the pot allowing you to take clear liquid from the edges with your siphon. Siphon out liquid into fermenter allowing as much splashing as possible to incorporate oxygen. Draw sample and record initial gravity.
7. When wort has reached the optimal temperature (60-70˚F), add the yeast.
8. Put the fermenter in a place where it will not be disturbed for 7-10 days and affix a blow-off tube to cover any chance of aggressive fermentation.
9. After the 7-10 days, transfer to secondary with any dry hops and bentonite to encourage clearer beer. Allow another 14 days to sit. Draw sample and record final gravity.
10. Bottle the beer! Clean and sanitize the number of bottles you will need for the batch (in this case it’s 9-10). Add a pinch of corn sugar to each bottle and siphon your beer with bottle filler. Cap each bottle and allow to sit for 1-2 weeks (usually your beer will be carbonated within 7 days at room temperature).


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