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Hog Town ESB

Brewer: John Alden Email: jmalden1@netcom.ca
Beer: Hog Town ESB Style: ESB
Type: Extract Size: 5 gallons
Color:
15 HCU (~10 SRM)
Bitterness: 32 IBU
OG: 1.051 FG: 1.011
Alcohol: 5.1% v/v (4.0% w/w)
Water: Cold, hard tap water
Grain: 8 oz. British brown
8 oz. Dextrine malt (Cara-Pils)
Boil: 40 minutes SG 1.042 6 gallons
6.5 lb. Light malt extract
Irish Moss added in last 10 minutes of the boil.
Hops: 1 oz. Northern Brewer (8% AA, 40 min.)
.88 oz. Kent Goldings (5% AA, 10 min.)
Yeast: Wyeast 1056 dry ale yeast
Log: Primary ferment at 60f for 3 weeks.
Carbonation: Forced carbonation in the keg.
Tasting: Nice cross between the grassy flavor of Northern Brewer and the spicy, noble flavor of East Kent Goldings. Good malt balance and mouth feel.

Recipe posted 02/21/98.