Soul Fate ESB
5.5 gallon batch
100% RO water
no-sparge at 59% efficiency
8 SRM
1.054-1.056 OG
1.014-1.016 FG
60 min boil
13# Maris Otter
8 oz English Light Crystal (20-27L)
4 oz English Crystal 60L
2 oz Special Roast
5.2 gallons Strike Water (1.5 qt/#)
mash at 152-153F/60 min
2.6 gallons mash-out water at 200F to hit around 168F for 10-15 min mash-out
5.4 mash pH
54 ppm Ca, 13 ppm Mg, 8 ppm Na, 112 ppm SO4, 55 ppm Cl
38-40 IBU's
1 oz Centennial - FWH
.75 oz EKG - 60 min
.50 oz EKG - 10 min
1 oz Styrian Celia, .5-1 oz EKG - 0 min
Cool to 73F (as per Mark S english yeast tip), aerate wort
WY Thames Valley II strain
let slowly cool to 67-68F for primary fermentation
Obviously, there are some variations in there such as ferment temp, mineral additions, sparge process, yeast strain, and knockout hop amounts. Be sure to adjust base malt amounts for your system efficiency as well as the 60 minute EKG addition for Alpha Acids. Any other questions feel free to pm me.
Cheers brother!