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Christopher's Real ESB

Brewer: Christopher McMath Email: mcmath@colorado.edu
Beer: Christopher's Real ESB Style: Extra special bitter
Type: All grain Size: 5 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 47 IBU
OG: 1.056 FG: 1.015
Alcohol: 5.3% v/v (4.2% w/w)
Water: Declorinated 10 gal of Boulder Co, water and added gypsum to approximate
Burton water.
Grain: 7 lb. British pale
.5 lb. Wheat malt
1 lb. British Munich
1 lb. British crystal 50-60L
.5 lb. home toasted malt
Mash: 75% efficiency
Step infusion mash on the stove with rests at 122 for 30 min, 154 for 70 min
and 170 for 20min, for mashout. Sparge with five gallons of 170 degree water.
Boil: 90 minutes SG 1.047 6 gallons
Irish moss for last 30 minutes of boil.
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 30 min.)
1 oz. Kent Goldings (aroma)
Yeast: Wyeast #1318 London III, 1 qt starter made with LDME at 1050 gravity. Pitch at high
krausen.
Log: Ferment at 65 degrees F for 1 week primary, then rack to secondary and
dryhop with 1 oz Goldings for 2 weeks.
Carbonation: Prime with 1/2 cup corn sugar to achieve low carbonation characteristic
of cask ale. Too much carbonation makes bitters too acidic and hides the
malt and hop character.
Tasting: Not brewed yet. Will be my next batch. 12-10-97.

Recipe posted 12/10/97.