5.5 gallons into fermenter, based on 75% efficiency.
3.11 kg Canadian 2-row
2.2 kg Wheat malt
908 g Torrified wheat
227 g Rice hulls
Mash at 150 F for 60 minutes.
90 minute boil, 7.25 gallons pre-boil.
15 g Nugget pellet hops (11.2% AA) (90 min)
8 g Willamette pellet hops (5.5% AA) (45 min)
28 g Tettnang pellet hops (4.7% AA) (15 min)
9 g Willamette (15 min)
1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)
Wyeast 1968 London ESB
Ferment at 65 F for 36 hours, then increase to 68 F for 36 hours, then up to 70 F.
Dry-hop schedule (7 days):
24 g Cascade, 24 g Chinook, 24 g Centennial, 21 g Simcoe, 15 g Columbus, 18 g Amarillo
OG 1.070, FG ~1.015, IBU 33, SRM 4.6, ABV 7.2%
Carbonate to 2.5 vol CO2.