Briess Recipe Database

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Malt: Roasted Barley

• 

  ESRB

  
  

  This Extra "Special Roast" Bitter (E. S. R. B.) showcases the biscuit, tangy-sourdough character of Briess' Special Roast Malt.

  
  

  Type: Ale

  Style: ESB

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6.6 lbs	CBW® Pilsen Light LME	20 min boil	Extract, LME
  1 lb	Pale Ale Malt		Base
  0.5 lbs	Special Roast Malt		Roasted, Biscuit
  0.5 lbs	Carapils® Malt		Dextrine
  0.75 oz	Target (12% AA hop)	60 min boil
  0.5 oz	Tettnang (4.0% AA hop)	20 min boil
  0.5 oz	Golding (5.0% AA hop)	20 min boil
  0.5 oz	Tettnang (4.0% AA hop)	5 min boil
  0.5 oz	Golding (5.0% AA hop)	5 min boil
  1 vial	WLP006 Bedford British Yeast
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Steep grain at 152-158ºF for 30 minutes
  2. Remove grains, bring to boil, add first hop addition
  3. Boil 40 minutes, remove from heat, add second hop addition and LME
  4. Boil 15 minutes, add final hop addition
  5. Boil 5 minutes
  6. Cool to 68ºF, oxygenate wort
  7. Pitch 1 vial WLP006 Bedford British Yeast

  ---

  Primary Fermentation: 1-2 weeks at 68ºF

  Secondary Fermentation: Optional (1-2 weeks)

  Fermentation Notes: Bottle condition or force carbonate

  Original Gravity: 1.054º

  Final Gravity: 1.014º

  Alcohol by Weight: 4.2%

  Alcohol by Volume: 5.2%

  IBU: 42

  Color: 9º Lovibond

  Tags: