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



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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