Brew #29 - Daril's ESB II


4/2/99      Daril's Extra Special Bitter (ESB) II
 
   Category         :  English E.S.B.           
   Method           :  Full Mash
   Starting Gravity :  1.061
   Ending Gravity   :  1.013
   Alcohol content  :  5.9%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 30.50 lbs.
   Color (srm)      : 13.2
   Efficiency       : 75%
   Hop IBUs         : 43.1

Malts/Sugars:
 27.00	lb.	British Two-Row          
  1.50	lb.	Belgian Aromatic         
  2.00	lb.	Crystal  40L             

Hops:
 3.00	oz.	Kent Goldings  	 6.5%	75 min
 2.00	oz.	Kent Goldings  	 6.5%	30 min
 1.00	oz.	L-Cascade      	 6.5%	20 min

Boil temperature of water: 212F
Grain Starting Temperature: 65F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  7.63 gallons of water at 171F
First Mash Temperature: 153F

Notes:

Style Notes (according to Ray Daniels):

- Use "Burtonized" water - i.e.,, high in gypsum content
- Include 5 to 8 percent crystal malt of aabout 40L
- Up to 5 percent of the grist may includee Munich, Vienna,
  aromatic, Victory, or toasted malt to increase the malt
  complexity.
- For bitters, some sugar or flaked maize  may be added with
  each accounting for no more than 10 percent of the grist.
- Five to 15 percent wheat, or 1 to 4 perccent flaked barley
  may be added to any bitter or pale ale recipe.
- Conduct a thick mash (0.9 to 1 quart perr pound of grist)
  with temperatures in the range from 149 to 154 F.
- Select English or American hops accordinng to the style 
  you are trying to produce.  Goldings, Fuggle and Challenger
  are the most often used English varieties.  Cascade, Centenniel,
  and Chinook are the most common American types.
- Add bittering hops to achieve a BU:GU raation of 0.70 to 0.90
- For bitters and English pale ales, you mmay elect to add flavor
  hops with the average addition 0.5 to 0.7 ounces in 5 gallons.
  India and American pale ales should definitely have a flavor
  hop addition of 0.75 or more.
- Most recipes will benefit from the addittion of aroma hops and/or
  dry hops.
- For English pale ales, select a British--style yeast.  The American
  ale yeast continues to be the favorite for the production of 
  India and American pale ales.
- Give English styles less carbonation thaan you would other beers
  and where possible, serve bitters through a hand-pumped English
  beer engine.

Chose to use Belgian Aromatic, but could use Belgian Biscuit, in
about the same amount.

Additives:  5 tsp. Water Crystals  @ 70 min.
            1 tbsp. Irish Moss     @ 15 min.

"Water Crystals" consist of magnesium sulfate and 
calcium sulfate (gypsum).

Yeast - Use Wyeast 1098 - Whitbread - Dry, crisp & slightly tart.
        Got this from Keith. Have also used Wyeast 1275 - 
        Thames Valley - with good results.

For this recipe @ 65% efficiency:

              Min      Yours    Max
OG           1.046    1.053    1.060
Alc %         4.8      5.1      5.9
IBU          30       44.8     55
Color (srm)  12.0     13.2     14.0

For this recipe @ 75% efficiency:

              Min      Yours    Max
OG           1.046    1.061    1.060
Alc%          4.8      5.9      5.9
IBU          30       43.1     55
Color (srm)  12.0     15.8     14.0