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Spencer's ESB
Pitched Yeast: 10/29/00 at 2:30 P.M.
Racked to Secondary: 11/05/00
Bottled: five gallons 11/9/00
| Brewer: | Kurt A. Christensen | Email: | - | |||||
| Beer: | Spencer's ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 10.5 gallons | |||||
| Color: |
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Bitterness: | 39 IBU | |||||
| OG: | 1.058 | FG: | 1.012 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | Sixteen gallons of fillered tap water. One half teaspoon of Burton water salts to the mash water and one half teaspoon to the sparge water. | |||||||
| Grain: | 12 lb. British pale 1 lb. Wheat malt 1 lb. Dextrine malt (Cara-Pils) 1 lb. Belgian CaraMunich 3 oz. British chocolate 2 lb. Flaked corn |
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| Mash: | 80% efficiency | |||||||
| Mash in with five and one half gallons of water with a strike temperture of 165 degrees. Hold at 152 degrees for ninty minutes. Mash out with two gallons of boiling water. Sparge with eight and one half gallons of 170 degree water. Add two gallons of chilled water to the wort befor pitching the yeast. | ||||||||
| Boil: | 90 minutes | SG 1.051 | 12 gallons | |||||
| 2 lb. Brown sugar | ||||||||
| Two teaspoons of rehydrated Irish Moss to the last fifteen minutes of the boil. One half teaspoon of Kosher salt to the beginning of the boil. | ||||||||
| Hops: | 1 oz. Fuggles(FWH) (5.5% AA, 90 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Fuggles(FWH) (5.5% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 5 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1098 Whitehead Ale yeast in a 24 ounce starter. | |||||||
| Log: | Ferment for four days at 70 degrees. Rack to secondary and hold at 70 degrees for five days. | |||||||
| Carbonation: | 1.6 volumes | Corn Sugar: 4.00 oz. for 10 gallons @ 70°F | ||||||
Recipe posted 11/26/00.
