Averagely Perfect ESB Extra Special Bitter All Grain (with extract + steeped grains option) Batch Size: 5 Gallons into fermenter (5.07 gallons including trub prior to xfer to fermenter) OG: 1.053 FG: 1.012 ABV: 5.4% IBUs: 40 (Modified Tinseth per BrewCipher) Mash Efficiency: 70% Grain Bill: 8.94 lbs Maris Otter 0.50 lbs English Crystal Malt (~55L) 0.20 lbs English Dark Crystal (~80L) 0.40 lbs Invert Sugar #2 (added to boil) (see -> THIS PAGE <- for a couple of ways to make Invert Sugar #2) Hop Schedule (Pellet Hops): 60 Minutes --0.34 ounces Target (11.1% AA) --0.34 ounces Northdown (8.5% AA) 10 Minutes --0.5 ounces EKG (5.5% AA) --0.5 ounces Northdown (8.5% AA) Flameout/Whirlpool/Hopstand (modeled at 170F for 15 minutes) --0.5 ounces EKG (5.5% AA) --0.5 ounces Target (11.1% AA) Yeast: Wyeast 1469 (West Yorkshire Ale) Water Profile (overall): Ca: 76 ppm Cl: 55 ppm SO4: 107 ppm Process: - Recommended Mash: Single Infusion @ 154F, 60 Minutes - 60 Minute Boil - Ferment at 68F - This recipe assumes pellet hops, with a 10% bonus utilization due to pellet form, and a wort absorption of 0.025 gallons of wort per ounce of hops. The Standard Tinseth formula assumes leaf hops (without the 10% bonus utilization). If you will use pellets, but don't believe in the pellet bonus (or believe in a different bonus), adjust. If you will use leaf hops, adjust (for both utilization and for greater wort absorption). YMMV. - I used my own boil off rate (in conjunction with hop wort absorption) to determine my starting wort volume, which impacts hop utilization. YMMV. Adjust as necessary. Use your software. - Anything you change that relates to absorption will change the total fermentables you need to get out of your mash. So you may need to adjust the grain bill up/down. - If your hops have different Alpha Acid percentages, adjust as necessary. - This recipe assumes 70% Mash Efficiency, a little higher than BYO recipes (for example) assume, but probably closer to the average efficiency on this forum based on what I've seen over the years. YMMV. Adjust as necessary. Other Notes: Extract plus Steeped Grains Option Replace the Maris Otter Malt with 6.6 lbs of Maris Otter Liquid Malt Extract (LME). Steep the crushed Crystal Malts in about 3 quarts of water at about 160F for 30 minutes. Add the rest of your water, bring nearly to a boil, stir in the LME, bring to a boil, and proceed.