 |
 |
 |
 |
 |
 |
 |
Redhook ESB Clone
Modified from Clone Brews for different hops to get the same IBU.
| Brewer: | TP | Email: | - | |||||
| Beer: | Redhook ESB Clone | Style: | English Ale | |||||
| Type: | Extract w/grain | Size: | 5.125 gallons | |||||
| Color: |
|
Bitterness: | 36 IBU | |||||
| OG: | 1.060 | FG: | - | |||||
| Alcohol: | - | |||||||
| Water: | Filtered municipal tap water | |||||||
| Grain: | 13 oz. American crystal 60L | |||||||
| Steep: | Steep in 1 gal at 150 degree for 30 minutes. Sparge with 1/2 gallon 150 degrees. | |||||||
| Boil: | 60-70 minutes | SG 1.122 | 2.50 gallons | |||||
| 4.0 lb. Light malt extract 3.25 lb. Light dry malt extract |
||||||||
| Added 1 tsp Irish Moss after 45 minutes of boil | ||||||||
| Hops: | 4.0g Perle (7.2% AA, 60 min.) 57.2g Tettnanger (3.9% AA, 60 min.) 3.0g Willamette (4.8% AA, 60 min.) 14.0g Willamette (4.8% AA, 15 min.) 5g Perle (aroma) 22g Tettnanger (aroma) |
|||||||
| Yeast: | Wyeast 1056 American Ale | |||||||
| Log: | Fermented at constant 68 degrees for 10-12 days primary and then racked to secondary for another 8-10 days. | |||||||
| Carbonation: | Kegged and force carbonated at 12 psi for 14 days. | |||||||
Recipe posted 05/13/11.
