BilltownBandit
Well-Known Member
- Recipe Type
- Extract
- Yeast
- London ESB Ale
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.072
- Final Gravity
- 1.02
- Boiling Time (Minutes)
- 60
- IBU
- 21.22
- Color
- 20.4 SRM
- Primary Fermentation (# of Days & Temp)
- 3 Weeks, 65 Degrees
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- 2 Weeks in the bottle
- Tasting Notes
- It tastes like a warm gingerbread cookie and finishes with slight warming of booze.
Fermentables:
7 lbs. of pale liquid malt extract
2.1 lbs of carmel/Crystal malt -80L
.5 lbs of Cara-Pils/Dextrine
1 lb table sugar
Hops/Spice:
1 oz. of cluster for 60 min.
8 oz. of Fresh Ginger Root at 45 min.
8 oz. of Ginger Root at 15 min.
1.25 tsp of cinnamon powder at 15 min.
2 tsp of Nutmeg in bottling bucket.
7 lbs. of pale liquid malt extract
2.1 lbs of carmel/Crystal malt -80L
.5 lbs of Cara-Pils/Dextrine
1 lb table sugar
Hops/Spice:
1 oz. of cluster for 60 min.
8 oz. of Fresh Ginger Root at 45 min.
8 oz. of Ginger Root at 15 min.
1.25 tsp of cinnamon powder at 15 min.
2 tsp of Nutmeg in bottling bucket.