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Greg's ESB
This is my first attempt at an all grain bitter.
I was going for an ordinary bitter but the low FG
pushed it up to an ESB. I used Wyeast 1275 "Thames
River valley" yeast and I'm very pleased with the
result. Enjoy and send me your comments if you brew
this one.
Greg
| Brewer: | Greg Pietsch | Email: | piet0057@tc.umn.edu | |||||
| Beer: | Greg's ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 31 IBU | |||||
| OG: | 1.046 | FG: | 1.004 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Water: | per 5 gallons of distilled water I added: 3.75 tsp gypsom 0.5 tsp Epsom salts 1/3 tsp table salt |
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| Grain: | 7 lb. American 2-row 1 lb. British crystal 50-60L |
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| Mash: | 78% efficiency | |||||||
| Add 2 gal of 130°F water to 8# grain-->stabilized at 122°F. Protein rest for 30 min. Add 1 gal of 212°F water --> 140°F, applied heat through burner and raised to 150°F. Rested for another 30 min. (had wanted to raise to 158°F after a 10 min rest but forgot) Poured mash into my lauter tun and sparged. |
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| Boil: | 60 minutes | SG 1.038 | 6 gallons | |||||
| added some irish moss for last 15 min of boil | ||||||||
| Hops: | .75 oz. Kent Goldings (6.2% AA, 60 min.) .5 oz. Kent Goldings (6.4% AA, 60 min.) .5 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1275 with a starter (1 pint) signs of fermentation within a few hours. Vigourous fermentation by the next morning |
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| Log: | dry hopped aroma hops (pelleted) into primary fermentation | |||||||
| Carbonation: | added 1/2 cup of corn sugar | |||||||
Recipe posted 11/12/00.
