Red Hook ESB Clone

This is a modified version of a Red Hook ESB Clone posted to brewery.org in 1993 by Charlie Gow. I turned down the 60 minute hops quite a bit and only reduced the aroma hops a little. In the 1993 recipe, he used Klages 2-row instead and he took 5 lbs aside and toasted in oven at 375 for 15 minutes. The BU:GU ratio is now 0.62 (the 1993 recipe was 1.0). I also scaled the recipe to 20 gallons.
http://www.brewery.org/cm3/recs/01_84.html

Brewer:	Coffey		Email:	tsc at ecoffey dot org
Beer:	Red Hook ESB Clone		Style:	English Strong (Extra Special) Bitter
Type:	All grain		Size:	20 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	34 IBU
OG:	1.055		FG:	1.012
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Add 4 T of pH 5.2 to mash tun.
Grain:	35 lb. 13 oz. American 2-row 2 lb. American crystal 60L 4 lb. 6 oz. Dextrine malt (Cara-Pils)
Mash:	72% efficiency
	Original instructions were to mash in at 145 then move to 156 and hold for 75 minutes, then mash out at 168 for 10. I'm going to mash in at 156, recirculate for 20 and sparge with 170 degree water.
Boil:	90 minutes	SG 1.050	22 gallons
	I'm going to add 4 whirfloc tablets, there were no notes about clarification in the 1993 recipe.
Hops:	5 oz. Willamette (4.6% AA, 60 min.) 2 oz. Willamette (4.6% AA, 20 min.) 5 oz. Tettnanger (3.9% AA, 10 min.)
Yeast:	Wyeast #1098 British Ale Yeast: 3x 50ml smack packs bumped up to 3L of 1.040 DME on stir plate at 70 deg F, then pitched whole in about 18 hours.
Log:	Ferment at 68 degrees F for 4 days, rack to secondary, let sit for two weeks then crash cool to 35 deg F for 10 days and keg/bottle.

Recipe posted 06/26/06.