Eagle Ridge ESB 1 
Extract Recipe
Submitted By: ndanger (Shared)
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| Brewer: David Daniel | |
| Batch Size: 5.00 gal | Style: Extra Special/Strong Bitter (English Pale Ale) (8C) |
| Boil Size: 2.82 gal | Style Guide: BJCP 2008 |
| Color: 9.4 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 29.3 IBUs | Boil 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.This Recipe Has Not Been Rated
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