VooDoo Brew #2, ESB

A very nice ESB, at least to me.

Brewer:	Eric J. Chet		Email:	ejc@bazzle.com
Beer:	VooDoo Brew #2, ESB		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5.5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	37 IBU
OG:	1.056		FG:	1.014
Alcohol:	5.4% v/v (4.3% w/w)
Grain:	8 oz. Briess Medium Crystal 40L 4 oz. German CaraB 150L
Steep:	Steep grain at 160 degrees for 40 minutes.
Boil:	60 minutes	SG 1.103	3 gallons
	8 lb. Briess Pale Malt (extract syrup) .6 lb. Briess Pale DME
Hops:	2 oz. English Challenger (8.2% AA, 60 min.) 1 oz. English Kent Goldings (6.1% AA, 10 min.) 1 oz. English Kent Goldings (6.1% AA, 2 min.)
Yeast:	1 pint of starter using Wyeast #1968
Log:	Primary Fermentation: 3 days. Secondary Fermentation: 12 days. Conditioning: 14 days.
Carbonation:	1.3 volumes	Dried Malt Extract: 1.81 oz. for 5.5 gallons @ 70°F
Tasting:	Bottoms up.

Recipe posted 08/11/98.