Source: Doc Landry
Recipe added: 01/12/98
Here's an ESB that is quite enjoyable. I got this recipe from my friend Dave. It's much like a Fuller ESB and a Concord Fat Cat ESB. Nice reddish color. Goes down real smooth. Leave's a great taste behind after you've swallowed
each gulp. If you like bitters, I know you'll enjoy this one.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.054
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
- 5.0 lbs Munton's Amber Malt Extract
- 2.0 lbs Munton's Amber Dried Malt Extract
- 0.5 lbs Crystal (60L)
- 0.5 lbs Wheat
- 2.5 oz Centennial Hops (whole hops)
- 1 tsp Irish Moss
- 1 tsp Gypsum
- 1-2 pks of Munton's Gold Yeast
- 3/4 cup of priming sugar
Bring 2 quarts of water and the grains (Crystal & Wheat) up to 156 degrees F. Hold that temp for 30 minutes. Strain liquid into a pot containing 1.5 - 2 gallons of cold water. Bring to a boil. Remove from the heat, and add in the malt extract and dried malt extract, along with the Gypsum. Stir until all is dissolved. Add in 1 oz of Centennial hops. Return to the heat and bring back up to a boil. At 30 minutes, add an additional 1 oz of Centennial hops. At 45 minutes, add in 1 tsp of Irish Moss. At 60 minutes, remove from the heat and add in the remainder (1/2 oz) of hops. Cool the wort until it drops below 140 degrees F. At this stage, add the wort to your carboy which contains approximately 3.0 gallons of cold water. Bring the liquid level to ~5.5 gallons by adding water. Pitch yeast when carboy temp is under 75 degrees F. Ferment at 65 - 70 degrees for 7 days. Rack to a 2nd carboy and finish fermentation for 7 additional days. Prime with 3/4 cups of priming sugar.
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