Eagle Ridge ESB 1

Extract Recipe

Submitted By: ndanger (Shared)
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Brewer: David Daniel
Batch Size: 5.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) (8C)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 9.4 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 29.3 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.00 gal Artesian Water Water 1
0.50 oz Burton Water Salts (Mash 60 min) Misc 2
8.00 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3
4.00 oz Aromatic Malt (26.0 SRM) Grain 4
5 lbs Pale Liquid Extract (8.0 SRM) Extract 5
1 lbs 8.00 oz Amber Liquid Extract (12.5 SRM) Extract 6
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
1.00 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 10
1.0 pkgs London Ale (White Labs #WLP013) Yeast 11

Notes

Pre-Boil Notes: - Calculate final bitterness (IBUs) - Take yeast out 3-6 hours ahead of time. - Aim for an O.G. of 1.049 - Aim for a BU:GU of about 0.70 - 0.80 - Possibly reduce final carbonation (< 3/4 C corn sugar?) - Need to calibrate brew pot Process: 1. Bring yeast to room temperature. 2. Organize and sanitize. 3. Steep Crystal malt in 2.5 gl. of water at 155 degrees for 30 minutes. 4. Drain grain bag completely (into wort). 5. Wash grain bag into wort with 1/2 gal clean water. 6. Add extract (place extract container in hot water first to ease transfer). 7. Add first hops and Burton water salts. 8. Bring wort to a boil (stir to keep ingredients at bottom from burning) 9. Hydrate 2 tsp of Irish moss. 10. Add second hops (scheduled). 11. Add Irish Moss (scheduled). 12. Add third hops (scheduled). 13. Transfer (strain) wort to primary fermenter. 14. Wash strained finings into wort. 15. Add water to bring volume to 5 gal. 16. Cool wort t0 75 degrees F. 17. Aerate. 18. Measure O.G. 19. Pitch Yeast. 20. Close up fermenter and install fermentation lock. 21. Monitor temperature and kraeusen. Post-Boil Notes: - O.G. = 1.062 after cooling to 70 degrees F. - Steeping: temp. started at 158 F, dropped to 155 Fafter 9:50 min. - Some burned malt falkes surfaced in boil even though I stirred the wort. - Next time make up a sterilization bucket to sterilize anything needed while the wort is cooling in the fermenter.

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