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Glass of ESB beer against dark bakground
Finest

Finest ESB

A malt-forward British strong bitter with layered crystal malt, firm Challenger bitterness and classic English ale character.
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Batch: 25 L
Ingredients Equipment Method Notes

Ingredients
  

Malt Bill
  • 5.5 kg Crisp Maris Otter 90.2%
  • 0.4 kg Crisp Crystal Dark 6.6%
  • 0.1 kg Thomas Fawcett Amber Malt 1.6%
  • 0.1 kg Crisp Crystal Extra Dark 1.6%
Hops
  • 50 g Challenger 7.5% AA · Boil · 60 min
  • 20 g Challenger 7.5% AA · Boil · 15 min
  • 20 g Challenger 7.5% AA · Dry Hop · 7 days
Yeast
  • 2 pkg Fermentis SafAle English Ale Dry · 15–20 °C
Water
  • 18.26 L Mash water
  • 16.5 L Sparge water

Equipment

  • Grainfather G30

Method
 

Mash
  1. Mash at 67 °C for 60 minutes.
  2. Mash out at 78 °C for 5 minutes.
  3. Sparge with 16.5 L of water. Target pre-boil volume is approximately 31.13 L.
Boil
  1. Boil for 60 minutes.
  2. At the start of the boil, add 50 g Challenger.
  3. With 15 minutes remaining, add 20 g Challenger.
Fermentation
  1. Primary at 19 °C for 14 days.
  2. Dry hop with 20 g Challenger for 7 days.

Notes

Brew Specs
  • Batch Size: 25 L
  • OG: 1.057
  • FG: 1.015
  • ABV: 5.5%
  • IBU: 41
  • Color: 24 EBC
  • Carbonation: 2 vol CO₂