ESB Recipe

The Ingredients

  • 1lb American Crystal Malt 40L

  • 2oz British Chocolate Malt

  • 6.6lbs Liquid Dark Malt Extract

  • 2oz Chinook

  • 2.5oz Fuggle

The Process

  • Bring ≈3 gals of water up to heat.

  • Between 160-170ºF add grains in muslin bag and remove from heat. Allow to steep for 40 minutes.

  • Remove spent grains and bring mixture to boil.

  • Once malt is mixed bring to a boil and add 2oz Chinook hops. Start boil timer.

  • 50 minutes in/10 minutes from the end add 1.250z Fuggle and mix in.

  • After the boil is completed (60 minute mark) cool, and add an additional 2 gallons of purified water.

  • Add 1.25oz Fuggle.

The Stats

  • Original Gravity: 1.052

  • Bitterness: 67 IBU

  • Color: 28 HCU (~15 SRM)

  • Alcohol Content: 5.0% ABV

This should be a pretty standard ESB. We brewed the beer with only two people this time (Tim was out of town) but it went off without a hitch. We’ll tell you how it tasts in a few weeks.