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ESB Thirty-Something

I have brewed this particular recipe thirty-something times (hence the name)and it has become the staple brew at my domicile. I vary it very little, sometimes I substitute a different yeast or base grain (depends on what I have on hand). I enjoy it a lot, and I hope you do to.

Brewer: Andy Allison Email: -
Beer: ESB Thirty-Something Style: English Best (Special) Bitter
Type: All grain Size: 5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 31 IBU
OG: 1.052 FG: 1.010
Alcohol: 5.4% v/v (4.2% w/w)
Water: Boiled municipal water
1 Tbs. gypsum in mash water
Dash of acid in sparge water (when i think of it)
Grain: 7 lb. 8 oz. British pale
8 oz. Belgian biscuit
8 oz. American crystal 40L
1 lb. Dextrine malt (Cara-Pils)
8 oz. Belgian CaraMunich
Mash: 70% efficiency
2 hours at 65°C. I have 14 quarts water in mash and sparge with approx. 5 gallons more.
Boil: 60 minutes SG 1.037 7 gallons
1 Tsp. irish moss at 45 min.
Hops: 1.25 oz. Cluster (7% AA, 60 min.)
1 oz. Kent Goldings (aroma)
Yeast: Various. Always with a 1 pt. starter. The Wyeast Thames Valley is a very nice strain for this style.
Log: Primary 7 day. Secondary 7-10 days.
Carbonation: Force Carbonation
Tasting: Very similar to Redhook ESB, Boulevard Irish Ale, you know what I mean. Not over the top on hopping, malty, very drinkable.

Recipe posted 07/31/03.