Mash at 147°F (64°C) for 60 minutes. Mash out 168.8°F (76°C) for 1 minute. Sparge at 168.8°F (76°C) for 30 minutes. Ferment at 62–68°F (17–20°C) over the first 10 hours. Then hold at 62.6°F (17°C) for 4 days, 42.8°F (6°C) for 2 days, 50°F (10°C) for 7 days, 65°F (18°C) for 3 days, 55°F (13°C) for 3 days, and 45°F (7°C) for 3 days. Add 5 grams gelatin finings dissolved in boiled water and hold for 3 days at 42°F (6°C).
Package and condition.
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