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Pride of England
My favorite ESB recipe to date. Very hoppy with a
good kick.
| Brewer: | Rick Gilmore | Email: | RSGILMOR@AOL.COM | |||||
| Beer: | Pride of England | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 54 IBU | |||||
| OG: | 1.052 | FG: | 1.012 | |||||
| Alcohol: | 5.1% v/v (4.0% w/w) | |||||||
| Water: | Add 1 tsp of Gypsum to Mash. | |||||||
| Grain: | 8 lb. British pale 1 lb. American crystal 40L 2 oz. American chocolate 2 oz. Roasted barley |
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| Mash: | 75% efficiency | |||||||
| Single Infusion Mash at 154 ° for 1 hr 15 mins. | ||||||||
| Boil: | 60 minutes | SG 1.043 | 6 gallons | |||||
| 1 tsp. Irish Moss added in Final 10 mins. | ||||||||
| Hops: | 1 oz. Kent Goldings (6.1% AA, 60 min.) 1 oz. Kent Goldings (6.1% AA, 30 min.) 1 oz. Willamette (5.1% AA, 15 min.) 1 oz. Willamette (aroma) |
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| Yeast: | White Labs East Coast Ale | |||||||
| Log: | Primary Ferment at approx. 65 ° for 1 week. Transfer to secondary and condition for 1-2 weeks at cellar temperatures. |
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| Carbonation: | Bottle with 3/4 cup corn sugar. | |||||||
Recipe posted 08/27/98.
