ESB

Brewer:	Mark Zgarrick		Email:	mark_zgarrick@ameritech.net
Beer:	ESB		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	35 IBU
OG:	1.052		FG:	1.015
Alcohol:	4.7% v/v (3.7% w/w)
Water:	Good old Chicago water.
Grain:	1 lb. American victory 2 oz. American crystal 60L
Steep:	Steeped grain in course mesh grain bag at 150°F for 30 minutes.
Boil:	60 minutes	SG 1.086	3 gallons
	6.6 lb. Northwestern Gold light malt extract
Hops:	1 oz. Centennial (9.1% AA, 60 min.) 1 oz. Kent Goldings (5.7% AA, 30 min.) 1 oz. Kent Goldings (aroma)
Yeast:	Wyeast 1968 XL London ESB Ale. No starter made, hoping the new larger size will make a difference. Also very fresh (2 weeks old).
Log:	10/3/03 - Activated yeast smack-pack. 10/4/03 - Brew day. 10/5/03 - Active fermentation in the morning. Yeast lag time ~ 12-18 hours. 10/7/03 - 1.016 @ 71°F (adjusts to 1.017). 10/10/03 - Kegged. FG = 1.015.
Tasting:	This brew turned out great! Just proves that a simple recipe with good ingredients (especially the yeast in this case) can make a great beer. Nicely balanced bitter, perhaps tilting to the malty side (which makes sense with this yeast). Goldings hop character comes though nicely though. I will definitely make this one again.

Recipe posted 10/04/03.