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Blackhead ESB
Pop open a blackhead!
| Brewer: | Matt Prator | Email: | mjprator@ucdavis.edu | |||||
| Beer: | Blackhead ESB | Style: | Bitter | |||||
| Type: | All grain | Size: | 6.5 gallons | |||||
| Color: |
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Bitterness: | 42 IBU | |||||
| OG: | 1.051 | FG: | - | |||||
| Alcohol: | - | |||||||
| Water: | 1 tsp. Gypsum 1/4 tsp. Sea Salt |
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| Boil: | 60 minutes | SG 1.088 | 3.75 gallons | |||||
| 6 lb. English Light Malt Syrup 2 lb. Australian Light Dry Malt 1 lb. Crystal Malt 12 oz. Honey 2 oz. Roasted Barley |
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| 1 tsp.Irish Moss(15 min. before end) | ||||||||
| Hops: | 2 oz. Challenger (7% AA, 60 min.) 1 oz. East Kent Goldings (5% AA, 30 min.) 1 oz. East Kent Goldings (aroma) 2 oz. Tettnanger (aroma) |
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| Yeast: | Wyeast 1084 - Irish Ale | |||||||
| Log: | Aroma Hops: The 1 oz. of East Kent Goldings pellets were used for dryhopping in the secondary fermenter. The 2 oz. of Tettnanger pellets were boiled for 2 minutes. |
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| Carbonation: | Added 1 cup light dry malt extract just prior to bottling. | |||||||
Recipe posted 01/30/98.
