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Dark Amber Murrieta ESB (Dam ESB)
| Brewer: | Donald Park | Email: | - | |||||
| Beer: | Dark Amber Murrieta ESB (Dam ESB) | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 50 IBU | |||||
| OG: | 1.050 | FG: | 1.010 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Water: | Murrieta Municipal water boiled for 20 minutes to remove residual chlorine. | |||||||
| Grain: | 10 lb. American 2-row 1 lb. American Munich 1 lb. American victory 3 lb. Belgian biscuit (Special Roast GR425) 1 lb. American crystal 15L (GR515) 3 lb. American crystal 40L 1 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 78% efficiency | |||||||
| Single infusion: Mash in 150° / 90" Mash out 170° / 10" Ssparge 170° / 60" |
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| Boil: | 60 minutes | SG 1.046 | 12 gallons | |||||
| Irish moss last 15 minute of boil. 2.3 oz., Citrus Products-Sugar Infused Lemon Peel, 1/4" Diced/Sample #755; added last 15 minutes of boil. |
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| Hops: | 2 oz. Willamette (5.2% AA, 60 min.) 2 oz. Willamette (5.2% AA, 45 min.) 1 oz. Cascade (5.6% AA, 45 min.) 1 oz. Cascade (5.6% AA, 30 min.) 1 oz. Saaz (2.9% AA, 30 min.) 1 oz. Willamette (5.2% AA, 15 min.) 1 oz. Willamette (aroma) 1 oz. Saaz (aroma) |
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| Yeast: | White Labs English Ale yeast. | |||||||
| Log: | Brewed on 5/19/01 1 week primary at 68° F. 1 week secondary at 68° F. |
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| Carbonation: | 2.3 volumes | Keg: 12.5 psi @ 45°F | ||||||
Recipe posted 05/20/01.
