BJCP 2008 – 21A
| Amount | Fermentable | % |
|---|---|---|
| 13.75 pounds | British Maris Otter Pale Malt | 77.8% |
| 0.83 pounds | British Brown Malt | 4.7% |
| 0.68 pounds | British Dark Crystal Malt | 3.8% |
| 0.68 pounds | Crystal, Medium (Simpsons) | 3.8% |
| 0.75 pounds | British Pale Chocolate Thomas Fawcett and Sons | 4.2% |
| 0.38 pounds | Belgian Special B Malt | 2.2% |
| 0.60 pounds | Brown Sugar, Dark | 3.4% |
| 17.67 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.65 ounces | Magnum | 60 minutes | Boil | Pellets | 12.0% | |
| 0.25 ounces | East Kent Goldings (EKG) | 20 minutes | Boil | Pellets | 5.0% | |
| 0.25 ounces | East Kent Goldings (EKG) | 0 minutes | Aroma | Pellets | 5.0% | |
| 1.15 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 6.5 oz | PB2 Powder | Other | minutes | |
| 1 oz | Peanut Butter Extract | Other | minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| London ESB Ale | Wyeast | 1968 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 45 minutes | 158° F |
Simulate London water profile.
Add PB2 to secondary. Add PB Extract at packaging.