Sir Conehead ESB

Source: Warren White
Recipe added: 07/15/99
Email: warrenw63@hotmail.com

This Little Bugger reeks and tastes of Hops, Hops & more Hops! Love the Wyeast London Ale Yeast leaves a nice woody taste and a pinch of diacetyl to round the whole thing off! Munich malt might not be the norm for a ESB but it gives a great rich maltiness to balance the hops and the colour is striking too!

Specifics

Recipe type: Partial Mash
Batch Size: 6 gallons
Starting Gravity: 1050
Finishing Gravity: 1010
Time in Boil: 90
Primary Fermentation: 7 days
Secondary Fermentation: 14 days

Ingredients:

1.5kgPale Ale Malt 3L
1.5kg Munich Malt 7L
300g Crystal Malt 60L
300g Corn Sugar
2kg Light Liquid Malt Extract
30g Pride of Ringwood Pellets 9%aau 90min
10g Goldings Pellets 5%aau 90min
10g Goldings Pellets 5%aau 15min
10g Pride of Ringwood Pellets 9%aau 10min
20g Goldings Pellets 5%aau 5min
Wyeast 1028 London Ale
Est. Bitterness 44IBU
Est. Colour 11.3SRM

Procedure:

Grains mashed in infusion mash at 66c for 120 min. Usual sparging procedures and boiled for 90 mins. Water treated in usual Pale Ale Fashion (Gypsum & Epsom Salts)

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