Hog Town ESB

Brewer:	John Alden		Email:	jmalden1@netcom.ca
Beer:	Hog Town ESB		Style:	ESB
Type:	Extract		Size:	5 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	32 IBU
OG:	1.051		FG:	1.011
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Cold, hard tap water
Grain:	8 oz. British brown 8 oz. Dextrine malt (Cara-Pils)
Boil:	40 minutes	SG 1.042	6 gallons
	6.5 lb. Light malt extract
	Irish Moss added in last 10 minutes of the boil.
Hops:	1 oz. Northern Brewer (8% AA, 40 min.) .88 oz. Kent Goldings (5% AA, 10 min.)
Yeast:	Wyeast 1056 dry ale yeast
Log:	Primary ferment at 60f for 3 weeks.
Carbonation:	Forced carbonation in the keg.
Tasting:	Nice cross between the grassy flavor of Northern Brewer and the spicy, noble flavor of East Kent Goldings. Good malt balance and mouth feel.

Recipe posted 02/21/98.