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Shadow ESB
| Brewer: | Tom Williams | Email: | - | |||||
| Beer: | Shadow ESB | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | Extract w/grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 44 IBU | |||||
| OG: | 1.056 | FG: | 1.015 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | Added 3 tsp gypsum to the boil water. | |||||||
| Grain: | 1 lb. American crystal 60L | |||||||
| Steep: | Added crystal to 1.25 quart 160F water; added heat once during steep to 165F. Sparged with 1.25 quart hot water. | |||||||
| Boil: | minutes | SG 1.048 | 6.5 gallons | |||||
| 8 lb. Amber malt extract | ||||||||
| Added 3 Tbsp malto-dextrin powder to boil. Added 1 tsp Irish moss at 15 min. |
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| Hops: | 1.5 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 15 min.) |
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| Yeast: | White Labs WLP013 London Ale | |||||||
| Carbonation: | 1.3 volumes | |||||||
| Carbonated in keg to 12 psi. | ||||||||
| Tasting: | Next time, cut malto dextrin by half. Also, less carbonation, maybe 7-8 psi. Try 40L crystal. | |||||||
Recipe posted 05/20/10.
