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84. ESB

5,4kg Maris Otter
225g CaraHell
113g Crystal 120°L

Mash for 60 min. @ 66°C
pH 5,7 w/ 3ml lactic acid, 6 ml in sparge water

50g (East Kent) Goldings 5% alfa for 60 min.
5g “Klar urt” for 10 min.

WLP002 English Ale Yeast
OG: 14,1 brix (1.057)
FG: 6,9 brix (1.009)
27 IBU

Bottled December 1 with 107g corn sugar

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