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Spencer's ESB

Pitched Yeast: 10/29/00 at 2:30 P.M.
Racked to Secondary: 11/05/00
Bottled: five gallons 11/9/00

Brewer: Kurt A. Christensen Email: -
Beer: Spencer's ESB Style: English Strong (Extra Special) Bitter
Type: All grain Size: 10.5 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 39 IBU
OG: 1.058 FG: 1.012
Alcohol: 5.9% v/v (4.6% w/w)
Water: Sixteen gallons of fillered tap water. One half teaspoon of Burton water salts to the mash water and one half teaspoon to the sparge water.
Grain: 12 lb. British pale
1 lb. Wheat malt
1 lb. Dextrine malt (Cara-Pils)
1 lb. Belgian CaraMunich
3 oz. British chocolate
2 lb. Flaked corn
Mash: 80% efficiency
Mash in with five and one half gallons of water with a strike temperture of 165 degrees. Hold at 152 degrees for ninty minutes. Mash out with two gallons of boiling water. Sparge with eight and one half gallons of 170 degree water. Add two gallons of chilled water to the wort befor pitching the yeast.
Boil: 90 minutes SG 1.051 12 gallons
2 lb. Brown sugar
Two teaspoons of rehydrated Irish Moss to the last fifteen minutes of the boil. One half teaspoon of Kosher salt to the beginning of the boil.
Hops: 1 oz. Fuggles(FWH) (5.5% AA, 90 min.)
1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Fuggles(FWH) (5.5% AA, 30 min.)
1 oz. Kent Goldings (5% AA, 5 min.)
1 oz. Kent Goldings (aroma)
Yeast: Wyeast 1098 Whitehead Ale yeast in a 24 ounce starter.
Log: Ferment for four days at 70 degrees. Rack to secondary and hold at 70 degrees for five days.
Carbonation: 1.6 volumes Corn Sugar: 4.00 oz. for 10 gallons @ 70°F

Recipe posted 11/26/00.