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Greg's ESB

This is my first attempt at an all grain bitter.
I was going for an ordinary bitter but the low FG
pushed it up to an ESB. I used Wyeast 1275 "Thames
River valley" yeast and I'm very pleased with the
result. Enjoy and send me your comments if you brew
this one.

Greg

Brewer: Greg Pietsch Email: piet0057@tc.umn.edu
Beer: Greg's ESB Style: English Strong (Extra Special) Bitter
Type: All grain Size: 5.0 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 31 IBU
OG: 1.046 FG: 1.004
Alcohol: 5.4% v/v (4.2% w/w)
Water: per 5 gallons of distilled water I added:
3.75 tsp gypsom
0.5 tsp Epsom salts
1/3 tsp table salt
Grain: 7 lb. American 2-row
1 lb. British crystal 50-60L
Mash: 78% efficiency
Add 2 gal of 130°F water to 8# grain-->stabilized at 122°F.
Protein rest for 30 min.
Add 1 gal of 212°F water --> 140°F, applied heat through burner
and raised to 150°F.
Rested for another 30 min.
(had wanted to raise to 158°F after a 10 min rest but forgot)

Poured mash into my lauter tun and sparged.
Boil: 60 minutes SG 1.038 6 gallons
added some irish moss for last 15 min of boil
Hops: .75 oz. Kent Goldings (6.2% AA, 60 min.)
.5 oz. Kent Goldings (6.4% AA, 60 min.)
.5 oz. Kent Goldings (aroma)
Yeast: Wyeast 1275 with a starter (1 pint)
signs of fermentation within a few hours.
Vigourous fermentation by the next morning
Log: dry hopped aroma hops (pelleted) into primary fermentation
Carbonation: added 1/2 cup of corn sugar

Recipe posted 11/12/00.