ESB, bitter, pale ale, Redhook ESB, extract
Source: Michael Lloyd (email@example.com),
HBD Issue $1630, 1/13/95
I am pleased to
offer my mash-extract recipe for a clone of
Redhook ESB. I call it
Trolleyman ESB and the figures for a 5 gallon batch are OG: 1.050 and
FG: 1.013 with a color of 12.1 SRM.
You will note that I use no water treatment. During a Redhook brewery
tour, I was told that they use no water treatment. Since I live near
Seattle and use the same water, I opted to not use gypsum. Our water is
very soft, your water may of course vary.
I have refined this recipe over several batches. It cannot be told from
Redhook ESB in a blind taste test. The fresh Tettnang finish lasts
longest when oxygen absorbing caps are used on the bottles.
- 6.6 lbs Alexander light malt extract syrup
- 10 oz. 60 degree Lovibond crystal malt (crushed)
- 4 oz. malto-dextrin
- 32 IBU Willamette hop pellets (boil)
- 1.0 oz Tettnang hop pellets (finish)
- 1.0 oz. Tettnang hop pellets (dry hop)
- 1 tsp Irish moss
- Wyeast # 1098 (British ale) liquid yeast
- 3/4 cup corn sugar for priming
Steep crystal malt in 4 gallons 160 degree water for 30 minutes and
strain out grains. Bring water to boil and add malt extract syrup,
malto-dextrin and Willamette hops for a 60 minute boil. Add Irish moss
for last 30 minutes of boil and add Tettnang hops for last two minutes
Turn off heat and allow to steep for 30 minutes while chilling your
wort. Transfer to primary, top off to 5 gallons and pitch yeast at 72
Rack to secondary and add 1 oz. Tettnang hop pellets as dry hop. Add
appropriate clarifiers, add 3/4 cup corn sugar and bottle.