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Christopher's Real ESB
| Brewer: | Christopher McMath | Email: | mcmath@colorado.edu | |||||
| Beer: | Christopher's Real ESB | Style: | Extra special bitter | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 47 IBU | |||||
| OG: | 1.056 | FG: | 1.015 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | Declorinated 10 gal of Boulder Co, water and added gypsum to approximate Burton water. |
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| Grain: | 7 lb. British pale .5 lb. Wheat malt 1 lb. British Munich 1 lb. British crystal 50-60L .5 lb. home toasted malt |
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| Mash: | 75% efficiency | |||||||
| Step infusion mash on the stove with rests at 122 for 30 min, 154 for 70 min and 170 for 20min, for mashout. Sparge with five gallons of 170 degree water. |
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| Boil: | 90 minutes | SG 1.047 | 6 gallons | |||||
| Irish moss for last 30 minutes of boil. | ||||||||
| Hops: | 2 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast #1318 London III, 1 qt starter made with LDME at 1050 gravity. Pitch at high krausen. |
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| Log: | Ferment at 65 degrees F for 1 week primary, then rack to secondary and dryhop with 1 oz Goldings for 2 weeks. |
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| Carbonation: | Prime with 1/2 cup corn sugar to achieve low carbonation characteristic of cask ale. Too much carbonation makes bitters too acidic and hides the malt and hop character. |
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| Tasting: | Not brewed yet. Will be my next batch. 12-10-97. | |||||||
Recipe posted 12/10/97.
