Mr. Eliot's ESB

First try at an authentic bitter. Still in the fermenter.

Brewer:	Matt Benzing		Email:	Matt_Benzing@yahoo.com
Beer:	Mr. Eliot's ESB		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	47 IBU
OG:	1.053		FG:	1.016
Alcohol:	4.8% v/v (3.7% w/w)
Water:	1 teaspoon gypsum added at boil
Grain:	6 oz. American crystal 60L 6 oz. Flaked barley
Steep:	Grains in bag steeping while water heats. Taken out and sparged upon boil.
Boil:	60 minutes	SG 1.088	3 gallons
	3 lb. 4 oz. Light malt extract 3 lb. Light dry malt extract
	Irish Moss during last 15 min.
Hops:	2 oz. Bullion (8.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.) 1 oz. Fuggles (aroma)
Yeast:	Danstar "Manchester" Dried Yeast

Recipe posted 06/05/02.