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ESBII -- The Sequel
ESBII -- This is my first attempt to improve upon my first ESB.
I've added a couple onces of Special B and used Kent Goldings instead of
Target hops.Since I can't get Danstar London I'm going to try EDME.
| Brewer: | Gordon Christensen | Email: | - | |||||
| Beer: | ESBII -- The Sequel | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 32 IBU | |||||
| OG: | 1.050 | FG: | 1.012 | |||||
| Alcohol: | 4.9% v/v (3.8% w/w) | |||||||
| Water: | Bottled water with the addition of 2 liters of mineral water and burton salts. | |||||||
| Grain: | 1 lb. American 2-row 2 oz. Belgian Special B 9 oz. British crystal 50-60L 1 oz. British chocolate |
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| Steep: | Cracked Grains and added to (3) quarts of 156° water maintain temp for 30 minutes and sparge with (1) gallon bottled water heated to 160°. |
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| Boil: | 60 minutes | SG 1.041 | 6.0 gallons | |||||
| 4 lb. Light dry malt extract 12 oz. Wheat extract |
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| Add (4) gallons bottled water and 2 liters of mineral water to the kettle. Add Burton Salts just before boil starts. Add Irish Moss and Wort Chiller to the kettle in last 15 minutes of the boil |
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| Hops: | 1.0 oz. Kent Goldings (6.2% AA, 60 min.) 0.5 oz. Kent Goldings (6.2% AA, 30 min.) 1.0 oz. Fuggles (aroma) 0.5 oz. Kent Goldings (aroma) |
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| Yeast: | EDME | |||||||
| Log: | Brew Date: 03-23-2001 Used approximately 1 minute worth of O2 to oxyginate(sp) the wort prior to pitching the yeast. Fermintation Temp: Primary 68° Racked: |
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| Carbonation: | Force Carb | |||||||
| Tasting: | Wort tasted Very Smooth on 03-23-2001, the wort was malty with good bitterness! | |||||||
Recipe posted 03/23/01.
