Redhook ESB II

This recipe is my second attempt at a Redhook clone. The values
used for this recipe as well as the ingredients were all provided
by the Redhook web site.I brewed "yesterday" and all of the results
match the values on this page. So far my only complaint is that I
lost about a gallon because the loose hops acted like a sponge and
absorbed more than I would've liked. Next time I will brew six gal-
lons to compensate for the loss.

Brewer:	Bill Maynard		Email:	Walry@juno.com
Beer:	Redhook ESB II		Style:	English Strong (Extra Special) Bitter
Type:	All grain		Size:	5.25 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	33 IBU
OG:	1.059		FG:	1.014
Alcohol:	5.8% v/v (4.6% w/w)
Water:	Water was treated according to Mosher. These measurements are all for 5 gallons of brew water. 2 tsp. gypsum, .5 tsp. epsom salt, .25 tsp canning salt. Sparge water was treated with 1 drop lactic acid per gallon.
Grain:	8 lb. 4 oz. American 2-row 1 lb. 10 oz. American crystal 60L
Mash:	86% efficiency
	Double decoction was used for this as with all of my recipes regard- less of style. Mash-in at 152° and rest for 30 min. Decoction#1: .33 mash (thick) at 156-154° for 45 min. Boil for 15 min.(add 1 Qt. water). Combine and rest at 156-151° for 90 min. Stir half way through. Decoction#2: .5 mash (thin) boil for 5 min. Combine for mash out at 168-165°. Rinse water was kept at boiling temp through- out the sparge in order to keep the entire depth of the filter bed a consistently high temp.(170°).
Boil:	90 minutes	SG 1.043	7.25 gallons
Hops:	1.9 oz. Willamette (5.2% AA, 65 min.) .5 oz. Tettnanger (4.2% AA, 3 min.)
Yeast:	WYeast 1318. Starter was stepped up twice before pitching. As always "The more the better."
Log:	Brewed on Monday, March 12, 2001. Pitched at 72° with a four hour lag time. Will leave in primary 10-14 days. Will dry hop with one ounce of Tettnanger for 14 days at 52-55°.
Carbonation:	1.3 volumes	Dried Malt Extract: 0.89 oz. for 4.5 gallons @ 55°F
	Bottles will carbonate and condition at 65-70° for four weeks and then be stored at cellar temp.(55-62°)

Recipe posted 03/13/01.