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IHBC IV

This is my attempt to create a heavy, traditional ESB.

Brewer: William Conway Email: gt7266b@prism.gatech.edu
URL: http://www.prism.gatech.edu/~gt7266b
Beer: IHBC IV Style: English Strong (Extra Special) Bitter
Type: Extract w/grain Size: 5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 36 IBU
OG: 1.057 FG: 1.015
Alcohol: 5.4% v/v (4.3% w/w)
Water: Bottled Drinking Water
Grain: 1 lb. American crystal 40L
8 oz. Dextrine malt (Cara-Pils)
Steep: Steeped at 150 degrees for 45 minutes
Boil: 60-75 minutes SG 1.114 2.5 gallons
6 lb. Light dry malt extract
Irish Moss added 15 before the end of the boil
Hops: 3 oz. Kent Goldings (5% AA, 60 min.)
1.5 oz. Kent Goldings (5% AA, 30 min.)
1 oz. Fuggles (aroma)
Yeast: Wyeast 1968, Special London prepared in a 1L 1.050 amber DME starter
Tasting: This is my next batch.

Recipe posted 08/08/98.