ESB – Will Thompson
Batch Size: 5.5 Gal
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 30.3 IBUs
Est Color: 16.3 SRM
Fermentables:
8 lbs British Pale Malt [Golden Promise preferred] (2.5 SRM) 70 %
10 oz Caramel/Crystal Malt – 120L (120.0 SRM) 5.4 %
6 oz Special Roast (40.0 SRM) 3.3 %
2.5 lbs British #2 Invert syrup (25 SRM) 21.7%
Hops:
0.50 oz Nugget [11.00 %] – Boil 60.0 min 21.1 IBUs
1.0 oz Pilgrim [9.20 %] – Boil 15.0 min 9.2 IBUs
Mash: Add a little CaCl2 (optional)
Mash at 154 °F for 60 minutes. Sparge at 168 °F
Boil: 60 Minute
Add Invert Syrup at 15 min
Comments: Hops may be adjusted for any British combination desired, Goldings or Fuggles will both make great beers. Invert syrup can be made at home and stored in jars for a year or more, add to a variety of English beers for a remarkable depth of flavor. See the article below for more specific information. I use ‘Sugar in the Raw’ turbinado sugar, this imparts a large amount of flavor and color to start with. My preferred acid is Tartaric Acid (Cream of Tartar), only a small amount is needed and it is very cheap. I make about 1-2 gallons at a time, the added volume makes keeping temps stable a little easier. I make sure to keep it at temp for 3-5 hours, the longer it goes the more flavor develops, just make sure not to turn it to candy. I’ve also used it for baking; Caramel Tart anyone?
Invert Syrup, American Homebrewer’s Association https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/
or you can go to BREWING SUGARS III – INVERTING on this site under the INGREDIENTS tab.
Crescent City Brew Talk 