IHBC IV

This is my attempt to create a heavy, traditional ESB.

Brewer:	William Conway		Email:	gt7266b@prism.gatech.edu
URL:	http://www.prism.gatech.edu/~gt7266b
Beer:	IHBC IV		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	36 IBU
OG:	1.057		FG:	1.015
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Bottled Drinking Water
Grain:	1 lb. American crystal 40L 8 oz. Dextrine malt (Cara-Pils)
Steep:	Steeped at 150 degrees for 45 minutes
Boil:	60-75 minutes	SG 1.114	2.5 gallons
	6 lb. Light dry malt extract
	Irish Moss added 15 before the end of the boil
Hops:	3 oz. Kent Goldings (5% AA, 60 min.) 1.5 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Fuggles (aroma)
Yeast:	Wyeast 1968, Special London prepared in a 1L 1.050 amber DME starter
Tasting:	This is my next batch.

Recipe posted 08/08/98.