Hog Town ESB
Brewer: | John Alden | Email: | jmalden1@netcom.ca | |||||
Beer: | Hog Town ESB | Style: | ESB | |||||
Type: | Extract | Size: | 5 gallons | |||||
Color: |
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Bitterness: | 32 IBU | |||||
OG: | 1.051 | FG: | 1.011 | |||||
Alcohol: | 5.1% v/v (4.0% w/w) | |||||||
Water: | Cold, hard tap water | |||||||
Grain: | 8 oz. British brown 8 oz. Dextrine malt (Cara-Pils) |
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Boil: | 40 minutes | SG 1.042 | 6 gallons | |||||
6.5 lb. Light malt extract | ||||||||
Irish Moss added in last 10 minutes of the boil. | ||||||||
Hops: | 1 oz. Northern Brewer (8% AA, 40 min.) .88 oz. Kent Goldings (5% AA, 10 min.) |
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Yeast: | Wyeast 1056 dry ale yeast | |||||||
Log: | Primary ferment at 60f for 3 weeks. |
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Carbonation: | Forced carbonation in the keg. | |||||||
Tasting: | Nice cross between the grassy flavor of Northern Brewer and the spicy, noble flavor of East Kent Goldings. Good malt balance and mouth feel. |
Recipe posted 02/21/98.