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Munich ESB

With this recipe I'm going for malty, so the Munich should accomplish that pretty well.

Brewer: Nathan Shackelford Email: nathan@shackelford.org
Beer: Munich ESB Style: English Strong (Extra Special) Bitter
Type: All grain Size: 5.5 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 46 IBU
OG: 1.059 FG: 1.015
Alcohol: 5.7% v/v (4.5% w/w)
Water: tap water, with 3 tspns gypsum
Grain: 5 lb. British pale
.5 lb. Wheat malt
5 lb. American Munich
.75 lb. Belgian aromatic
.25 lb. Belgian biscuit
.5 lb. American crystal 60L
.25 lb. Flaked barley
Mash: 75% efficiency
Mash @ 154 for 90 minutes, I had the time, but conversion was probably complete in 40 minutes.
Mash out @ 168 for 10 minutes.
Sparge w/ H20 @ 168 for 40 minutes.
Boil: 60 minutes SG 1.050 6.5 gallons
1/2 tspn. Irish Moss added at 30 minutes
Hops: 1 oz. Northern Brewer (7.7% AA, 60 min.)
1 oz. Kent Goldings (5.7% AA, 30 min.)
1 oz. Kent Goldings (5.7% AA, 5 min.)
1 oz. Kent Goldings (aroma)
Yeast: Using White Labs British Ale yeast # WLP002

Recipe posted 12/23/02.