Adkins Ale House ESB

Brewer:	David Adkins		Email:	dv_adkins@hotmail.com
Beer:	Adkins Ale House ESB		Style:	English Strong (Extra Special) Bitter
Type:	All grain		Size:	5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	48 IBU
OG:	1.053		FG:	1.011
Alcohol:	5.4% v/v (4.3% w/w)
Water:	The water used for this recipe is from the water machine at the grocery store. Gypsum was added to achieve the following mineral levels. Calcium 73 ppm Sulphate 168 ppm
Grain:	8 lb. 8 oz. British pale 8 oz. British crystal 55L
Mash:	78% efficiency
	Add the grains to 9.9 qts 166 degree water treated with 3/4 tsp. gypsum. Mash at 150 - 152 degrees for 90 minutes. Sparge with 5 gallons of 175 degree water treated with 1 1/2 tsp gypsum. Note: 4 1/2 gallons water is the actual sparge amount. There is 1/2 gallon water left over in the sparge bucket after sparging is complete.
Boil:	90 minutes	SG 1.053	5 gallons
	Boil wort 75 minutes, then add 1/2 oz. East kent Goldings and Irish moss. Boil 15 minutes more, then remove from heat and add one more 1/2 oz. East Kent Goldings.
Hops:	1 oz. UK Northdown (6.8% AA, 90 min.) 1 oz. Kent Goldings (5.3% AA, 90 min.) 1/2 oz. Kent Goldings (5.3% AA, 15 min.) 1/2 oz. Kent Goldings (aroma)
Yeast:	Wyeast Thames Valley ale yeast tube with 16 oz. starter.
Log:	10/28/00 Brewed the ale. Fermentation began 5 hours after pitching yeast 11/8 Racked approximately 4 2/3 gallons. S.G. 1.013 and a little less than 2 minutes between airlock releases prior to transfer. 11/23 Kegged the ale.
Carbonation:	1.5 volumes	Keg: 11.1 psi @ 66°F
	Used 1/2 cup Munton Fison dried malt extract for priming.
Tasting:	This was a decent tasting ESB definintly one worth repeating.

Recipe posted 01/07/01.