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Essential ESB
| Brewer: | Rick Armstrong | Email: | - | |||||
| Beer: | Essential ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 43 IBU | |||||
| OG: | 1.066 | FG: | 1.014 | |||||
| Alcohol: | 6.7% v/v (5.2% w/w) | |||||||
| Grain: | 12 lb. American 2-row 9 lb. British pale 2 lb. Wheat malt Torrified 1 lb. American crystal 20L 1 lb. Belgian CaraVienne 1 lb. Flaked wheat |
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| Mash: | 75% efficiency | |||||||
| 90 Minute mash @156 F | ||||||||
| Boil: | 90 minutes | SG 1.056 | 13 gallons | |||||
| Irish Moss last 20 min. 1 Tbl. Aroma Hops added end of boil, no heat, while chilling. |
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| Hops: | 2 oz. Eroica (11% AA, 90 min.) 1 oz. Tettnanger (4.5% AA, 45 min.) 1 oz. Willamette (5% AA, 45 min.) .5 oz. Tettnanger (aroma) .5 oz. Willamette (aroma) |
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| Yeast: | Split batch into two 5 gallon. Used Wyeast London Ale, and Thames Valley. London Ale will be dry hopped with 1 oz. Tetnanger, Thames Valley dry hopped with 1 oz. Willamette. Dry Hopped in Secondary stage 14 days. | |||||||
| Log: | Fermentation 65 deg. F for Primary and Secondary. | |||||||
Recipe posted 04/09/07.
