Brewing Method: All Grain
Yeast: 1968 London ESB
Yeast Starter: dregs from previous pale ale batch
Batch Size: 5 US gallons
Original Gravity: 1.068
Final Gravity: 1.018
Alcohol Content: about 7 %
Total Grains: 'bout 18 lbs
Color: dark
Extract Efficiency: %
Hop IBU's: 45
Boiling Time: 90
Primary Fermentation: 8 days at 65
Secondary Fermentation: 25 days at 65
Additional Fermentation:

Grain Bill:

15 lbs Marris Otter pale
10 ozs dectrine DC
8 ozs 20 crystal Durst
4 ozs aromatic DC
4 ozs biscuit DC
4 ozs chocolate MF
3 ozs Special B DC
2 ozs roasted barley MF

Hop Bill:

2.25 ozs EKG pellets 4.5% for 60
3/4 oz same for 10

Mash Schedule:

Infusion mash with 18 qts water to stabilize at 154 for 75 minute conversion. Mash-out at 170 for 15 minutes.

Brewers Notes:

Sparged with 170 water to gravity of 1.020. collected additional run-off for a small beer with an OG of 1.032 (3 gallons final measure). Thirty minute boil before first hop addition. Added 1 Tbsp rehydrated Irish moss 15 minutes before knock-out. Aerate with aquarium pump and in-line sterile filter for 45 minutes after pitching yeast starter. Very nice after 4 months in the bottle