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
- Steep grain at 152-158ºF for 30 minutes
- Remove grains, bring to boil, add first hop addition
- Boil 40 minutes, remove from heat, add second hop addition and LME
- Boil 15 minutes, add final hop addition
- Boil 5 minutes
- Cool to 68ºF, oxygenate wort
- 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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