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YSB Wanna B

The quest for a Rogue YSB continues. While sharing some similarities, this is a good beer that stands on it's own merits. This recipe just won 2nd place in the 4C catagory at the Big Bend Brew-Off in Tallahassee. Don't be put off by the color indicater. The true color of this Ale is well within the BJCP parameters for the style.

Brewer: Beer Lords Email: galloway@netscape.net
Beer: YSB Wanna B Style: English Strong (Extra Special) Bitter
Type: Partial mash Size: 4.75 gallons
Color:
42 HCU (~19 SRM)
Bitterness: 37 IBU
OG: 1.048 FG: 1.016
Alcohol: 4.2% v/v (3.3% w/w)
Grain: 4 lb. British pale
8 oz. Wheat malt
8 oz. Belgian biscuit
4 oz. American crystal 20L
8 oz. Belgian CaraMunich
4 oz. Belgian CaraVienne
8 oz. Belgian Special B
Mash: 50% efficiency
Add grains to 3 gallons of water. Bring to 160 degrees and hold temperature for 60 minutes. Sparge w/ one gallon 170 degree water.
Boil: 75 minutes SG 1.077 3 gallons
3 lb. Light malt extract
Bring volume of kettle up to 5 gallons.Add extract to wort and
dissolve. Bring to a full, hard rolling boil. Add the bittering hops
AFTER the hot break. Start your timer and boil at least 60 additional minutes. Follow the hop schedule. Add 1 heaping tablespoon Irish Moss at the 30 minute mark.
Hops: 2 oz. Crystal (4% AA, 60 min.)
1 oz. Crystal (4% AA, 30 min.)
1 oz. Crystal (4% AA, 15 min.)
1 oz. Kent Goldings (aroma)
Yeast: 2 packs of Danstar Windsor yeast in a 1 qt starter.
Carbonation: 2/3 cup corn sugar dissolved in one pint water for priming.

Recipe posted 01/31/00.