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Hophead ESB

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Hophead ESB Style: Extra Special Bitter
Type: All grain Size: 5.5 gallons
Color:
17 HCU (~11 SRM)
Bitterness: 42 IBU
OG: 1.058 FG: 1.014
Alcohol: 5.6% v/v (4.4% w/w)
Water: 4 tsp gypsum and 1 TBS 5.2 with mash.
Grain: 10 lb. Maris Otter
8 oz. Torrified Wheat
8 oz. Flaked Maize
3 oz. British Chocolate
Mash: 75% efficiency
1.25 qt per pound at 153F for 60 min. Pull 1 gallon decoction and add to additional 1 gallon boiling water. Once decoction boils, return it to the mash and hold at 160F for 10 min. Sparge w/ 170F water to reach 7.5 gal in brewpot.
Boil: 75 minutes SG 1.042 7.5 gallons
1 tsp rehydrated Irish moss last 15 minutes.
Hops: 1 oz. Challenger (7.0% AA, 60 min.)
.5 oz. First Gold (8.0% AA, 20 min.)
.5 oz. Bramling Cross (6.0% AA, 20 min.)
.5 oz. First Gold (aroma)
.5 oz. Bramling Cross (aroma)
Yeast: White Labs 002
Carbonation: Keg and force carbonbate with CO2 to 1.0 volumes. Serve on 75% Nitrogen 25% CO2 mix thru stout faucet.

Recipe posted 07/30/10.