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  • 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

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