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G's ESB
Silver ribon (English Brown) and Second place in (Brown Category)
at Iowa State Fair 1999.
| Brewer: | G MAN | Email: | brewdog57@hotmail.com | |||||
| Beer: | G's ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | Partial mash | Size: | 6.25 gallons | |||||
| Color: |
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Bitterness: | 46 IBU | |||||
| OG: | 1.060 | FG: | 1.018 | |||||
| Alcohol: | 5.4% v/v (4.3% w/w) | |||||||
| Water: | Filtered tap water 2tsp. Burton water salts |
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| Grain: | 3.5 lb. British pale 5 oz. American victory 1 lb. American crystal 20L 10 oz. American crystal 60L 8 oz. Dextrine malt (Cara-Pils) 2 oz. American chocolate |
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| Mash: | 75% efficiency | |||||||
| start 7 qts. water add 1 tsp. burton water salts and heat to 135° add grains,raise to 155° hold for 60 min. mash out @ 170°. Sparg at 175° for a total of 4.75 gallons wort.(note: add 1 tsp. water salts to sparge water) | ||||||||
| Boil: | 60 minutes | SG 1.079 | 4.75 gallons | |||||
| 5.7 lb. Gold malt extract (Northwestern) | ||||||||
| Add Irish moss @ 15 min. Add hops as required |
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| Hops: | 2 oz. Kent Goldings (5.6% AA, 60 min.) 1.25 oz. Kent Goldings (5.6% AA, 45 min.) 1 oz. Fuggles (3.4% AA, 20 min.) |
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| Yeast: | British (Whitebread) Wyeast # 1098 (make a starter in advance) | |||||||
| Log: | Ferment at ale temps. (64-68°) | |||||||
| Carbonation: | 1.3 volumes | Corn Sugar: 1.34 oz. for 6.1 gallons @ 66°F | ||||||
| 1/2 cup corn sugar = 3.25 oz. (this is slightly above style)1.9 volumes | ||||||||
| Tasting: | 3-14-99 Good brewing day,first tast of cooled wort nice & malty with good bitters.(3-29-99 kegged 4.75 gallons & bottled 12-12oz.bottles or aprox. 1 gallon,used 14 grams corn sugar for priming.) | |||||||
Recipe posted 03/14/99.
