Poly Brau ESB

Brewer:	Justin Sieglaff		Email:	-
Beer:	Poly Brau ESB		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5.25 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	48 IBU
OG:	1.055		FG:	1.013
Alcohol:	5.4% v/v (4.3% w/w)
Grain:	8 oz. American crystal 10L 12 oz. American crystal 20L 3 oz. American chocolate
Boil:	60 minutes	SG 1.083	3.5 gallons
	6 lb. Light dry malt extract
	Irish Moss at 15 min remaining
Hops:	1.0 oz. Challenger (6.9% AA, 60 min.) 1.0 oz. Kent Goldings (6.2% AA, 60 min.) 1.0 oz. Kent Goldings (6.2% AA, 30 min.) 1.0 oz. Kent Goldings (aroma)
Yeast:	Wyeast 1098 British Ale Yeast Smack Pack
Log:	Pitched near 80F, too warm for my liking, so used water/towel/fan to cool wort to 68F in 5 hours. Primary fermenation at 68F so far very good, krausen/hops actually streamed out of blow off tubing for ~12 hours.
Carbonation:	Typical corn sugar amount for a bitter
Tasting:	Ended up primary 1 wk, secondary for 3 wks. Taste after being in bottle for 3 weeks is great! A little bit of maltiness, moderate-low hop aroma, and moderate-high hop bitterness and flavor. I think the beer will be even better in a couple weeks. I will make it again, probably converting recipe over to partial mash and playing with hops, maybe a tad less bitter.

Recipe posted 05/24/06.