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Essential ESB

Brewer: Rick Armstrong Email: -
Beer: Essential ESB Style: English Strong (Extra Special) Bitter
Type: All grain Size: 11 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 43 IBU
OG: 1.066 FG: 1.014
Alcohol: 6.7% v/v (5.2% w/w)
Grain: 12 lb. American 2-row
9 lb. British pale
2 lb. Wheat malt Torrified
1 lb. American crystal 20L
1 lb. Belgian CaraVienne
1 lb. Flaked wheat
Mash: 75% efficiency
90 Minute mash @156 F
Boil: 90 minutes SG 1.056 13 gallons
Irish Moss last 20 min. 1 Tbl.
Aroma Hops added end of boil, no heat, while chilling.
Hops: 2 oz. Eroica (11% AA, 90 min.)
1 oz. Tettnanger (4.5% AA, 45 min.)
1 oz. Willamette (5% AA, 45 min.)
.5 oz. Tettnanger (aroma)
.5 oz. Willamette (aroma)
Yeast: Split batch into two 5 gallon. Used Wyeast London Ale, and Thames Valley. London Ale will be dry hopped with 1 oz. Tetnanger, Thames Valley dry hopped with 1 oz. Willamette. Dry Hopped in Secondary stage 14 days.
Log: Fermentation 65 deg. F for Primary and Secondary.

Recipe posted 04/09/07.