Trolleyman ESB

Classification: ESB, bitter, pale ale, Redhook ESB, extract

Source: Michael Lloyd (mllody@cuix.pscu.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.

Ingredients:

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

Procedure:

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 of boil.

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 degrees.

Rack to secondary and add 1 oz. Tettnang hop pellets as dry hop. Add appropriate clarifiers, add 3/4 cup corn sugar and bottle.

Specifics:

O.G.: 1.050
F.G.: 1.013