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Shadow ESB

Brewer: Tom Williams Email: -
Beer: Shadow ESB Style: English Strong (Extra Special) Bitter
Type: Extract w/grain Size: 5.5 gallons
Color:
31 HCU (~16 SRM)
Bitterness: 44 IBU
OG: 1.056 FG: 1.015
Alcohol: 5.3% v/v (4.2% w/w)
Water: Added 3 tsp gypsum to the boil water.
Grain: 1 lb. American crystal 60L
Steep: Added crystal to 1.25 quart 160F water; added heat once during steep to 165F. Sparged with 1.25 quart hot water.
Boil: minutes SG 1.048 6.5 gallons
8 lb. Amber malt extract
Added 3 Tbsp malto-dextrin powder to boil.
Added 1 tsp Irish moss at 15 min.
Hops: 1.5 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 30 min.)
1 oz. Kent Goldings (5% AA, 15 min.)
Yeast: White Labs WLP013 London Ale
Carbonation: 1.3 volumes
Carbonated in keg to 12 psi.
Tasting: Next time, cut malto dextrin by half. Also, less carbonation, maybe 7-8 psi. Try 40L crystal.

Recipe posted 05/20/10.