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Masters ESB

We attend medical school in Cambridge.England and most of the british brewers brew really bad IPA. The style has come to mean a light colored bitter, brewed to offend no one at about 3.5 percent abv. We were given some cascade hops from a microbrewery and so we are going to make a real IPA like they have in the Pacific NW. A little darker due to the amber malt, but I dont like narrow style descriptions anyway. Actually this turned out to be more of a strong ESB, but hey we like that too!

Brewer: Chris McMath and Scott Oberlin Email: jcmcmath@hotmail.com
Beer: Masters ESB Style: English Strong (Extra Special) Bitter
Type: Partial mash Size: 6 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 50 IBU
OG: 1.071 FG: 1.015
Alcohol: 7.2% v/v (5.6% w/w)
Water: Cambridge water with lots of calcium
Grain: 3.3 lb. British pale
1.1 lb. Wheat malt
1.1 lb. British amber
1.1 lb. British crystal 70-80L
Mash: 75% efficiency
infusion mash at 154 for 1 hr
Boil: 90 minutes SG 1.071 6 gallons
6.6 lb. Light malt extract
Hops: 1.5 oz. Fuggles (4.75% AA, 90 min.)
1.5 oz. Kent Goldings (5% AA, 90 min.)
1 oz. Cascade (6% AA, 25 min.)
1 oz. Cascade (6% AA, 5 min.)
1 oz. Cascade (aroma)
Yeast: wyeast thames valley #1275 in a half gallon starter
Log: brewed feb 27th,2000
dry hopped with 0.5oz. of cascade hop in the 2°fermentation for 2 weeks.
Carbonation: 3/4 cup priming sugar for medium carbonation
Tasting: Out of this world! A perfect blend of malt and hops with that finishing freshness of the cascade hops from the dry hopping. Excellent!

Recipe posted 12/27/01.