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Matt's ESB
| Brewer: | Matt Ayers | Email: | m.ayers@chartermi.net | |||||
| Beer: | Matt's ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 72 IBU | |||||
| OG: | 1.055 | FG: | 1.010 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | Treated with Gypsum | |||||||
| Grain: | 10 lb. American 2-row 10 lb. American 6-row 2 lb. American Munich 1 lb. American crystal 60L 1 lb. 8 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 70% efficiency | |||||||
| Amylase Enzyme in the Mash | ||||||||
| Boil: | 75 minutes | SG 1.047 | 13 gallons | |||||
| Irish Moss last 15 mins. | ||||||||
| Hops: | 3 oz. Centennial (10.5% AA, 60 min.) 1 oz. Cluster (7% AA, 30 min.) 1 oz. Cluster (7% AA, 15 min.) 1 oz. Cascade (aroma) |
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| Yeast: | White Labs Irish Ale Yeast. 24 - 72 hour 1 liter starter. | |||||||
| Carbonation: | 1.0 volumes | |||||||
Recipe posted 08/15/06.
