Masters ESB

We attend medical school in Cambridge.England and most of the british brewers brew really bad IPA. The style has come to mean a light colored bitter, brewed to offend no one at about 3.5 percent abv. We were given some cascade hops from a microbrewery and so we are going to make a real IPA like they have in the Pacific NW. A little darker due to the amber malt, but I dont like narrow style descriptions anyway. Actually this turned out to be more of a strong ESB, but hey we like that too!

Brewer:	Chris McMath and Scott Oberlin		Email:	jcmcmath@hotmail.com
Beer:	Masters ESB		Style:	English Strong (Extra Special) Bitter
Type:	Partial mash		Size:	6 gallons
Color:	29 HCU (~15 SRM)		Bitterness:	50 IBU
OG:	1.071		FG:	1.015
Alcohol:	7.2% v/v (5.6% w/w)
Water:	Cambridge water with lots of calcium
Grain:	3.3 lb. British pale 1.1 lb. Wheat malt 1.1 lb. British amber 1.1 lb. British crystal 70-80L
Mash:	75% efficiency
	infusion mash at 154 for 1 hr
Boil:	90 minutes	SG 1.071	6 gallons
	6.6 lb. Light malt extract
Hops:	1.5 oz. Fuggles (4.75% AA, 90 min.) 1.5 oz. Kent Goldings (5% AA, 90 min.) 1 oz. Cascade (6% AA, 25 min.) 1 oz. Cascade (6% AA, 5 min.) 1 oz. Cascade (aroma)
Yeast:	wyeast thames valley #1275 in a half gallon starter
Log:	brewed feb 27th,2000 dry hopped with 0.5oz. of cascade hop in the 2°fermentation for 2 weeks.
Carbonation:	3/4 cup priming sugar for medium carbonation
Tasting:	Out of this world! A perfect blend of malt and hops with that finishing freshness of the cascade hops from the dry hopping. Excellent!

Recipe posted 12/27/01.