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Whiteshoes ESB
Batch #3
| Brewer: | Rev. Tom | Email: | - | |||||
| Beer: | Whiteshoes ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.063 | FG: | 1.016 | |||||
| Alcohol: | 6.1% v/v (4.8% w/w) | |||||||
| Water: | 1 t water crystals | |||||||
| Grain: | 2.0 lb. German Munich .25 lb. American crystal 20L 1.0 lb. American crystal 40L .25 lb. American crystal 90L |
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| Steep: | 45 minutes @ 160 F | |||||||
| Boil: | 60 minutes | SG 1.106 | 3.0 gallons | |||||
| 6.0 lb. Light malt extract 1.0 lb. Light dry malt extract |
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| 1 t Irish Moss added for final 15 minutes of boil | ||||||||
| Hops: | 1.5 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.) 1.0 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1098 British Ale | |||||||
| Log: | Yeast starter begun 03NOV07. Brewed 04NOV07, yeast pitched at 70 deg. F. Transferred to secondary 09NOV07 & introduced the dry hops. Bottled 23NOV07. |
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| Carbonation: | Bottle w/ 1 cup priming sugar | |||||||
| Tasting: | Tasted when bottling--wonderful taste, aroma, color & clarity. I can picture myself in a British pub whilst quaffing! |
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Recipe posted 11/03/07.
