Brew Date
September 9, 2018
Tap Date
December 1, 2018
Attenuation
73.6% apparent
60.1% real
Fermentables
British Maris Otter Pale Malt
12.50 lbs|76.5%
Info
Premium base malt for any beer. Good for pale ales.
Info
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Info
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
British Dark Crystal Malt
0.68 lbs|4.2%
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
British Pale Chocolate
Thomas Fawcett and Sons0.37 lbs|2.3%
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Info
Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
Hops
0.68 oz
Magnum 12.0%
60 min Boil
0.25 oz
East Kent Goldings (EKG) 5.0%
20 min Boil
0.25 oz
East Kent Goldings (EKG) 5.0%
Non-Fermentables
1 stick
Cinnamon Stick Spice
Boil min
0.50 oz
Ginger Root Herb
Boil min
1 oz
Sweet Orange Peel Spice
Boil min
Yeasts
1 pkg
London ESB Ale1968
Wyeast
Equipment Profile12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
10.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
0.50gal
Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile London, England
Procedure
OG is without maple syrup.
Special Procedures
Add the maple syrup at packaging - add campden to halt any fermentation.
Make a tincture of the orange, cinnamon, ginger, and nutmeg in vodka. Dose at packaging to taste.