| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
200.00 kg
|
Pale Malt, Maris Otter (5.9 EBC) | Grain | 1 | 80.0% |
|
25.00 kg
|
Corn, Flaked (2.6 EBC) | Grain | 2 | 10.0% |
|
25.00 kg
|
Warminster Crystal Malt 150 (180.0 EBC) | Grain | 3 | 10.0% |
4000.0 g
|
Goldings, East Kent (5.00%) - Boil 60.0 min | Hop | 4 | 39.5 IBU |
Yeast
|
1968 London ESB Ale - Wyeast Labs | Yeast | 5 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Mash in
(Temperature)
|
Add 800.0 l of water. Heat to 69.1 c | 69.0 c | 60 min |
|
Mash step
(Temperature)
|
Heat to 75.0 c over 25 min | 75.0 c | 15 min |
Filtering |
|||
Fly sparge |
Fly sparge with 776.2 l of water at 78.0 c | ||
Est. original gravity: 1.047
1.040
1.048
Est. final gravity: 1.015
1.008
1.012
IBU: 39.5
25.0
40.0
Color: 23.2 EBC
9.8
31.5
ABV: 4.2%
3.80
4.60
