Bigjohn's Blue Ribbon ESB

This beer was my second partial mash. I entered it, along with my
honey and blueberry ale in the Peach State Brew-off. I apologize to
all who heard me exclaim "No fu**in way" at the award presentation.

Brewer:	Bigjohn		Email:	Bigjohns@mindspring.com
Beer:	Bigjohn's Blue Ribbon ESB		Style:	English Best (Special) Bitter
Type:	Partial mash		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	21 IBU
OG:	1.048		FG:	1.012
Alcohol:	4.6% v/v (3.6% w/w)
Grain:	2 lb. British pale 4 oz. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraMunich 12 oz. Corn (raw)
Mash:	75% efficiency
	Mashed 2lb 2row malt with 12oz course ground corn meal, pre boiled. Tested for conversion after 1 hr, then after 1hr 15mins. Mash Temp 155° F. Held mash temp in warm oven.
Boil:	60 minutes	SG 1.080	3 gallons
	4 lb. Amber malt extract
	Irish Moss at 15 mins.
Hops:	.5 oz. Liberty (4.7% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Kent Goldings (6.1% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Liberty (aroma)
Yeast:	Muntons Ale yeast (repitched from a previous batch)
Log:	Brewed 11.28.98. Racked to Secondary 12/8. Bottled 12/20.
Carbonation:	2.5 volumes	Corn Sugar: 4.47 oz. for 5 gallons @ 70°F
	Carbonated above the style because that's the way my wife likes them. That's probably part of the reason this beer was the fourth one dropped out of the "best of show" group....*sigh*
Tasting:	I was shooting for something like Fullers ESB... tell me what you think! This beer took FIRST in the English style bitters category at the 1998(january 1999) Peach State Brew-off in Atlanta on January 23, 1999.

Recipe posted 01/25/99.