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Batch size: 5 gallons (19 liters)
7.5 lb (3.4 kg) Gambrinus ESB
1.9 lb (862 g) Maris Otter
1 lb (454 g) Bairds British Crystal (70 / 80 L)
11 oz (312 g) Munich
6 oz (170 g) Carapils
5 oz (142 g) Wheat malt
2 oz (57 g) Peated malt
0.37 oz (10 g) Magnum [13% AA] at 75 minutes
0.46 oz (13 g) Glacier [8% AA] at 15 minutes
0.63 oz (18 g) East Kent Goldings [5% AA] at flame-out
Wyeast 1028 London Ale or Wyeast 1968 London ESB Ale
Mash the grains at 152°F (67°C) for 30 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. (Our brewhouse has 9 percent evaporation for a 75-minute boil.) Boil for 75 minutes following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 69°F (20°C). Aerate the wort and pitch the yeast. Ferment at 70°F (21°C). Condition for 10 days. Rack off to the desired vessel and carbonate.