ESB

Source: Rene Derieux
Recipe added: 12/19/96
Email: rderieux@dttus.com

This beer was ment to be a clone of Oasis' Capstone ESB. The info I got was that it is suposed to be about 7% abv and 70-75IBU. It came out with very nice dark red color, but 1 week after bottling it is very bitter and alcoholic. I hope time will balance it out. Good luck.

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 60min
Primary Fermentation: 7 days in plastic at 68-70F
Secondary Fermentation: 14 days in glass at 68-70F

Ingredients:

4# Light Muton DME
3# Amber Muton DME
1 cup Carapils
2 cups Special Roast
1 cup 120L Crystal
1 cup 120 Munich Malt
2oz Nugget pellets(bittering) 60 min
1oz Willamette pellets(flavor) 30 min
1oz Cascade pellets(aroma) steep 2 min
1oz Cascade plugs (dry hop in secondary)
Wyeast 1056 in starter
Irish Moss 15 min
3/4 dextrose for priming

Procedure:

Heat 1.5 gls of water and put in crushed grains. Hold temp. at 155-160F for 45 min. Sparge with .5-1 of 170F water. Move from burner and add DME. Then brew as usual adding the hops as per the schedule.

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