Sir Conehead ESB
Source: Warren White
Recipe added: 07/15/99
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!
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
- 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
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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