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On The Spot ESB
I needed to create a beer from brew to service in 16 days, so I chose the aptly named On The Spot ESB. It's my first attempt at getting something close to Red Hook ESB, which is one of my favorite widely available craft beers.
| Brewer: | Jacquie Rooney | Email: | - | |||||
| Beer: | On The Spot ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.055 | FG: | 1.009 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | No treatment. Pure Puget Sound tap water. | |||||||
| Grain: | 7 lb. 0 oz. American 2-row 3 lb. 0 oz. American victory 15 oz. American crystal 60L 7 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 67% efficiency | |||||||
| Used 11-12 quarts of 180deg water for a 157deg mash. Rubbermaid cooler as a vessel. Achieved full conversion at 1hr20min. | ||||||||
| Boil: | 60 minutes | SG 1.045 | 6 gallons | |||||
| Irish moss with 15min left in the boil. | ||||||||
| Hops: | .5 oz. Tettnanger (6.3% AA, 60 min.) .5 oz. Willamette (5.7% AA, 30 min.) .5 oz. Tettnanger (6.3% AA, 20 min.) 1 oz. Willamette (5.7% AA, 5 min.) |
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| Yeast: | Wyeast 1968 London ESB | |||||||
| Log: | Brewed on 7/14/14, a hot muggy (for Seattle) day with a high of 84deg. Ground water only cool enough to get the wort to 75deg. | |||||||
Recipe posted 07/15/14.
