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#93:  Dog Barn ESB (Extra Special Bitter)
  • Named after last fall’s big project, a dog barn for our six dogs.
Chris Swingley 
5-Jun-2014 – 6-Jun-2014

Recipe (for 5 gallons final volume)
10 pounds (91%) Crisp Maris Otter Pale Malt
1 pound (9%) Crystal 40L

1 ounce   Liberty whole hops, 5% AA (first wort hop)
2 ounces   Liberty whole hops, 13% AA (60 minutes)
1 ounce   Liberty whole hops, 5% AA (1 minutes)

  • Wyeast 1098 British Ale, pitched at 68°F
  • Starter: Pitched directly from smack pack.
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 43 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 16.5 quarts mash water treated with:
    • 2 ml 88% Lactic Acid.

Mash
  • 16.5 quarts water @ 160°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 105 minutes), 149°F at the end of the mash.

Sparge
  • 26.5 quarts water @ 177°F, drain
  • Stuck once, should have done a two-batch sparge. Yielded 9.5 gallons of wort.

Boil
  • Boiled 9.25 gallons for 180 minutes to yield 4.5 gallons wort
  • Wort prepared Thurday afternoon, boiled the next day. First wort hops remained in the wort overnight. Lost half a gallon to boilover.

Fermentation
  • Primary: glass, 7 days, 66°F
  • Secondary: keg, 7 days, 66°F
  • Topped off fermenter with 1/2 gallon water

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 18-Jul-2014

Properties
Starting Gravity: 1.055 Final Gravity: 1.015
Original Extract: 13.8°plato Apparent Extract: 3.82°plato
Real Extract: 5.71°plato
Alcohol: 5.4% by volume (4.2% by weight)
Apparent Attenuation: 72.3% Mash Efficiency: 70%
Bitterness: 40 IBU Color: 10 SRM
BU:SG: 0.73 BV: 1.44

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