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VooDoo Brew #2, ESB

A very nice ESB, at least to me.

Brewer: Eric J. Chet Email: ejc@bazzle.com
Beer: VooDoo Brew #2, ESB Style: English Strong (Extra Special) Bitter
Type: Extract w/grain Size: 5.5 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 37 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.4% v/v (4.3% w/w)
Grain: 8 oz. Briess Medium Crystal 40L
4 oz. German CaraB 150L
Steep: Steep grain at 160 degrees for 40 minutes.
Boil: 60 minutes SG 1.103 3 gallons
8 lb. Briess Pale Malt (extract syrup)
.6 lb. Briess Pale DME
Hops: 2 oz. English Challenger (8.2% AA, 60 min.)
1 oz. English Kent Goldings (6.1% AA, 10 min.)
1 oz. English Kent Goldings (6.1% AA, 2 min.)
Yeast: 1 pint of starter using Wyeast #1968
Log: Primary Fermentation: 3 days.
Secondary Fermentation: 12 days.
Conditioning: 14 days.
Carbonation: 1.3 volumes Dried Malt Extract: 1.81 oz. for 5.5 gallons @ 70°F
Tasting: Bottoms up.

Recipe posted 08/11/98.