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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: |
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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) |
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| 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 |
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| 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) |
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| 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.