Remember Me | ESB | BeerCo All Grain Brewers Recipe Kit

In an era of excessive trendiness and constant hustle, there's something refreshing about returning to the classics. Remember when life wasn't about squeezing into skinny jeans, social media documenting every sip, or enduring painful music trends? Neither do we. But the Remember Me? ESB invites you to look beyond fleeting fads and embrace straightforward, satisfying flavours. This brew isn't trying to be the showstopper—it's the reliable companion you'll keep coming back to, offering comfort in its uncomplicated excellence. Well, what are you waiting for?

Cheers! #brewhappy #drinkhappier #enjoyresponsibly

Vital Stats:

Batch & Boil

• Batch Size: 19 Litres
• Boil Time: 60 mins

Properties

• OG 1.046
• FG 1.010
• IBU 35.4
• ABV 4.7%
• Colour 32.7 EBC
• Balance – 0.628 IBU/SG Bitterness Ratio

Malt:

Amt       Name                                             Colour                   % Grist

4.50 kg      Joe White Traditional Ale                     (6.5 EBC)                       82%
0.40 kg      Gladfield Dark Crystal Malt                 (450 EBC)                        7%
0.35 kg      Gladfield Brown Malt                            (135 EBC)                        6%
0.25 kg      Gladfield Biscuit Malt                             (70 EBC)                          5%
5.50 kg      TOTAL                                                                                                100%

Hops:

• Fuggle UK Hops Alpha: 4.1%. Pellets. 80g – 60 minute boil
• Fuggle UK Hops Alpha: 4.1%. Pellets. 20g – Dry hop 3.0 days

Yeast

Liquid | Bluestone Yeast

• BSY-A029 London Bluestone Yeast 1 x Liquid Pitch

Dry | Lallemand Danstar

• Lallemand Danstar Nottingham Ale Beer Yeast(Dry) 2 x 11.5 g Sachets

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
2. Hold the mash at 67 °C (152 °F) until enzymatic conversion is complete.
3. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).  Mash out for 10 minutes.
4. Fly Sparge slowly with 10 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25.0 L.
5. Add 80gm of Fuggle UK Hops at start of boil.
6. The total boil time will be 60 minutes. 
7. Optional: add Deltafloc tablet or Irish Moss tablet with 15 mins of boil remaining.
8. Pitch with Bluestone Liquid Yeast or Lallemend Ale yeast
9. Add 20gm of Fuggle UK Hops after 3 days for a maximum of 3 days.
10. Yeast & Fermentation - Aerate well and ferment at 18-21° C until FG is reached or your hydrometer readings are constant over 2-3 days.