Description:

excellent! The Wyeast London Ale ESB 1968 is great yeast for any style ale.

Ingredients:

• 2.00 tsp - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 12 lbs 12.0 oz - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 12.0 oz - Wheat Malt, Ger (2.0 SRM) (Grain)
• 4.0 oz - Victory Malt (25.0 SRM) (Grain)
• 1.8 oz - Target Pellet Type 90 [8.6%] - Boil 60 min (Hops)
• 0.8 oz - Golding US Pellet Type 90 [5.0%] - Boil 30 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 1 pkgs - London ESB Ale (Wyeast Labs #1968) (Yeast)
• 1.0 oz - Cascade Whole Leaf [5.3%] - Dry Hop 5 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.063 (15.4° P)
Final Gravity: 1.018 SG (4.5° P)
Alcohol by Vol: 6.0%
Color SRM: 9.3  Color Sample 
Bitterness IBU: 49.8
Recipe Type: all-grain
Yield: 5.50 US Gallons

Source: Walt Benoit