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Kerry Martin of Austin, TX, member of the Austin Zealots, won a gold medal in Category #8: English Pale Ale during the 2011 National Homebrew Competition Final Round in San Diego, CA. Martin’s English Pale Ale was chosen as the best among 256 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

ESB | English Pale Ale

Ingredients

  • For 6 Gallons (22.71 L)
    • 10.0 lb (4.54 kg) Optic pale malt
    • 1.0 lb (0.45 kg) torrified wheat
    • 8.0 oz (227 g) English crystal malt I
    • 4.0 oz (113 g) English crystal malt II
    • 4.0 oz (113 g) Victory malt
    • 1.0 oz (28 g) Target hops, 8.6% a.a. (60 min)
    • 1.5 oz (35 g) East Kent Golding hops, 5% a.a. (1 min)
    • 1.0 oz (28 g) East Kent Golding hops, 4.8% a.a. (dry, 5 days)
    • 11.0 g gypsum (mash water)
    • 7.0 g calcium carbonate (mash water)
    • White Labs WLP002 English ale yeast (2 L starter)
    • Whirlfloc and gelatin to clarify

    Specifications

    • Original Gravity: 1.055
    • Final Gravity: 1.014
    • ABV: 4.73%
    • IBU: 37

    Directions

    1. Mash in at 132° F (56° C) for 10 minutes. Raise to 150° F (66° C) and hold for 60 minutes. Mash out at 168° F (76° C) for one minute.
    2. Primary fermentation for 5 days at 68° F (20° C).
    3. Secondary fermentation for 2 days at 70° F (21° C).
    4. Forced CO2 to carbonate.