recipe: "October ESB"

details

derivations

ingredients

grain
amount
gravity
 
 Maris Otter Pale Malt
9 lb  (72.0%)
1038 - 1038
 
 Biscuit Malt
2 lb  (16.0%)
1035 - 1035
 
 Crystal Malt: 60
1 lb  (8.0%)
1033 - 1035
 
 Dextrin Malt (carapils)
0.5 lb  (4.0%)
1034 - 1034
hop
amount
AAU
usage
 
 Willamette
1 oz
4 % - 6 %   5.5 %
60 minutes
 
 Willamette
1.5 oz
4 % - 6 %   5.5 %
30 minutes
 
 East Kent Golding
1 oz
4.5 % - 6.5 %   7.2 %
5 minutes
adjunct
amount
boil time
notes
yeast
 
 Wyeast 1968: London ESB Ale