Hookred ESB

Source: Nate Poell
Recipe added: 02/21/99
Email: npoell@rocketmail.com

This recipe turns out very similar to my personal favorite beers--Redhook ESB. Bottle with the extra-light DME instead of corn sugar or dextrose. Approximately 5.4% alcohol by volume.

Specifics

Recipe type: Extract
Batch Size: 5 Gallons (US)
Starting Gravity: 1.054
Finishing Gravity: 1.012
Time in Boil: 75 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 7-10 days

Ingredients:

13 oz. 60L US Crystal Malt
4 lb. Alexander's pale malt syrup
3.25 lb. Munson's light dry malt extract
3 oz. Tettnanger hops (plug type)
1/2 oz. Willamette hops (plug type)
1 tsp Irish moss
Wyeast 1056 American ale yeast
1.25 cups Munson's extra-light dry malt extract

Procedure:

Crush Crystal malt grains (your homebrew supply shop will prob'ly do it for you) and steep in 1/2 gallon at 150 degrees F for 20 minutes. Strain the grain water into the brewpot. Sparge (rinse) the grains with 1/2 gallon water at 150 degrees, then add to the brewpot. Bring the brewpot water to a boil, remove from heat, then add the malt syrup, the dry malt extract, and 2 oz. of Tettnanger hops. Add another 1.5 gallons of water, then return to heat. Boil for 45 minutes, then add the Willamette hops and Irish moss. Boil for another 15 minutes, then add 1 oz. Tettnanger hops. Boil for 5 minutes, remove the pot from heat, and let sit for 15 minutes. Strain the wort into your primary fermenter and add cold water to obtain a total of 5 gallons. When wort is approximately 85 degrees F, pitch your yeast. Ferment in primary for six days. Siphon into secondary and let sit 7-10 days. Bottle with 1.25 cups extra-light dry malt extract. Let sit 2 weeks before consumption.

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