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British Ordinary Bitter ESB

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British Ordinary Bitter ESB

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Beer Style: English Ordinary Bitter 
Recipe Type: all-grain
Yield: 5 gallons

Description:

Adapted from 'British Nineteenth-Century Best Bitter' in the May/June 2002 BYO magazine. The grain bill was increased about 35% to match the OG and ABV of the original recipe. The liquid yeasts were substituted with the gluten free Mangrove Jack's M36 or Danstar London ESB yeast.

Ingredients:

  • 10 LBS Pale Millet Malt; or 14 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
  • 1.5 LBS Crystal Millet Malt or 2.1 LBS Crystal Rice Malt
  • 1.35 OZ East Kent Goldings hops (bittering)
  • 0.5 oz. Fuggles hops (flavor)
  • 0.5 oz. East Kent Goldings (aroma)
  • Mangrove Jack's M36 or Danstar London ESB yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.044
Final Gravity: 1.011
Alcohol by Vol: 4.3%
Color SRM: 4.8
Bitterness IBU: 30.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Note 90 minute boil time.

Allow to achieve hot break and maintain rolling boil.

1.35 OZ East Kent Goldings hops @ 75 min
0.5 oz. Fuggles hops @15 min
0.5 oz. East Kent Goldings @ flameout

Mangrove Jack's M36 or Danstar London ESB yeast

Source:
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