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On The Spot ESB

I needed to create a beer from brew to service in 16 days, so I chose the aptly named On The Spot ESB. It's my first attempt at getting something close to Red Hook ESB, which is one of my favorite widely available craft beers.

Brewer: Jacquie Rooney Email: -
Beer: On The Spot ESB Style: English Strong (Extra Special) Bitter
Type: All grain Size: 5 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 30 IBU
OG: 1.055 FG: 1.009
Alcohol: 5.9% v/v (4.6% w/w)
Water: No treatment. Pure Puget Sound tap water.
Grain: 7 lb. 0 oz. American 2-row
3 lb. 0 oz. American victory
15 oz. American crystal 60L
7 oz. Dextrine malt (Cara-Pils)
Mash: 67% efficiency
Used 11-12 quarts of 180deg water for a 157deg mash. Rubbermaid cooler as a vessel. Achieved full conversion at 1hr20min.
Boil: 60 minutes SG 1.045 6 gallons
Irish moss with 15min left in the boil.
Hops: .5 oz. Tettnanger (6.3% AA, 60 min.)
.5 oz. Willamette (5.7% AA, 30 min.)
.5 oz. Tettnanger (6.3% AA, 20 min.)
1 oz. Willamette (5.7% AA, 5 min.)
Yeast: Wyeast 1968 London ESB
Log: Brewed on 7/14/14, a hot muggy (for Seattle) day with a high of 84deg. Ground water only cool enough to get the wort to 75deg.

Recipe posted 07/15/14.