SBW ESB

Brew date: Oct. 25, 2015
#43 - 7 gal

A full-flavored English style extra special bitters, brewed for a company charity raffle. Was hoping for something close to Bass or the delicious "Tower ESB" I had at the Bull & Bush brew pub in Denver earlier this summer.

Ingredients:
10 lb Maris otter (Muntons)
2 lb Munich malt (Dingemans)
1 lb Amber malt (Thomas Fawcett)
0.5 lb Caramel 60L (Briess)

1 oz Challenger (8.9% pellet) (60)
0.25 oz EKG (5.7% pellet) (60)
0.75 oz EKG (15)

Fermcap (60)
1 t Irish moss (15)
0.5 t Yeast nutrient (10)
1.5 L Wyeast 1968 London ESB yeast starter

Schedule:
Mash in 6 gal @ 164F
Sac rest @ 154F (60)
Mash out @ 168 (10)
Batch sparge 4 gal (10)
Boil (60)
Chill to 68F
Ferment 64-68F

Target:
OG: 1.056
FG: 1.014
IBU: 37
ABV: 5.56%
Efficiency: 75%

Water:
5 gal RO
5 gal Filtered
8 g Gypsum
5 g Calcium Chloride
Water profile

Observations:
1st run: 4 gal @ 1.073
2nd run: 4 gal @ 1.036
Preboil: 8 gal
OG: 6.25 gal @ 1.065
Add 0.75 gal
OG: 7 gal @ 1.056

Fermentation:
Chill to 68F
Place in laundry room. Approx. 64F air temp.
First 8 hrs - ~64F
Second 8 hrs - ~66F
24 hrs - ~68F