 |
 |
 |
 |
 |
 |
 |
Riverwood ESB
Riverwood Brewery's Superb ESB!
| Brewer: | Rick Armstrong | Email: | - | |||||
| Beer: | Riverwood ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
|
Bitterness: | 38 IBU | |||||
| OG: | 1.073 | FG: | 1.008 | |||||
| Alcohol: | 8.4% v/v (6.6% w/w) | |||||||
| Water: | R/V filter used for chlorine removal. | |||||||
| Grain: | 18 lb. American 2-row 3 lb. Wheat malt (Torrified) 2 lb. American crystal 20L 1 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 70-80L 3 oz. American chocolate 1 lb. 8 oz. Flaked wheat |
|||||||
| Mash: | 75% efficiency | |||||||
| 60 min. @156F using a RIM system. | ||||||||
| Boil: | 60 minutes | SG 1.056 | 13 gallons | |||||
| Irish Moss last 15 min. of boil. | ||||||||
| Hops: | 1.5 oz. Nugget (12.5% AA, 60 min.) 1 oz. Hallertauer (3.2% AA, 30 min.) .5 oz. Nugget (12.5% AA, 30 min.) 1 oz. Kent Goldings (aroma) |
|||||||
| Yeast: | Rogue (Pacman) Yeast Wyeast 1768 English Bitter Special strain |
|||||||
| Log: | Dry Hop Rogue Yeast with 1oz Hallertau Dry Hop English Bitter strain with 1oz Kent Goldings 10 days in secondary fermentation stage. |
|||||||
Recipe posted 01/16/09.
