ESB Recipe
Beer
Date: Fri, 1 Nov 2002 07:06:25 -0800 From: "Jim Dunlap" Subject: Good ESB Recipe Anyone? Bill, I have made a so called Redhook cline for many years. While I cannot say it is a dead ringer it is close. i personally do not like the diacetyl levels in Redhook ESB. It is a love/hate type of brew. However I do like ESBs and it happens to be my wifes favorite style. My recipe is as follows: Malt - Target SG = 1.054 90% - 2 Row Pale or Pale Ale - I have used anything from Great Western to DW-C Pale Ale. 10% Crystal 60 or Hugh Baird light crystal Hops - IBUs = 35 Additions at 75 minutes, 15, and 1 to end of boil. I use 50% tettanger and 50% homegrown fuggles or willamette from the store for each addition. For an 11gallon batch, as defined by the volume filling a secondary fermenter, I use about 1 ounces of each hop at the one and 15 minute additions. Yeast - My favorite is Wyeast 1968 or White Labs English Ale and second White Labs WLP029. These produce some diacetyl, but not to the extent of Redhook. They actually crash their beer to keep diacetyl in. Even though I live 4 miles from Redhook I have never used their yeast. By the way cask ESB is outstanding. Much less diacetyl. Water - Here in Seattle the water has 20 ppm Ca and I add 0.5 grams of CaSO4 per gallon of sparge water. I am not picky about ferment temp, but the lower the temp the cleaner the beer. Cheers, Jim Dunlap Woodinville WA
11/4/02
ESB Recipe