Originally Posted by cheezydemon
BYO had a bud clone in their recipe list. It had honey in it.
by Karl Glarner Jr.
This is a great, easy-to-make pilsner-style beer made with ale yeast no lagering
required. Comes close to many commercial light pilsners, with just a bit more flavor. (5
2.5 lbs. extra light dry malt extract
1.5 lbs. light honey
1 oz. Cascade hops (6% alpha acid): 0.25 oz. for 60 min., 0.25 oz. for 30 min.,
0.5 oz. for steeping
1 tsp. Irish moss for 15 min.
1 tsp. gypsum
Wyeast 1056 (American ale) or Yeast Lab Canadian ale (AO7)
3/4 cup corn sugar for priming
Step by Step:
Bring 2 gal. water to boil. Remove from heat and add dry malt, honey, and gypsum. Return
to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade
and boil for 15 min. more. Add Irish moss and boil for 15 min. more. Turn off heat, add 0.5
oz. Cascade hops, and steep for 2 min. Pour into fermenter and top up with cold, preboiled
water. When cooled below 70° F pitch yeast.
Ferment seven to 10 days in primary at 70° F or below, then transfer to secondary and
ferment another seven days. Prime and bottle.
come paired to Jared's ESB (randomly selected )
Default Traditional ESB
Recipe Type: Extract
Yeast: WLP 002 English Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.018
Boiling Time (Minutes): 60
Color: 8.2 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 65 Deg
Secondary Fermentation (# of Days & Temp): 21 days at 65 Deg
6lbs Extra Light DME
14oz Crystal 55L
(steeped in 1.5 gallons of 160deg water for 20 minutes)
0.75 oz. Wye Target 13.90AA for 60 min.
0.50 oz. WGV 4.50AA for 40 min.
0.50 oz. WGV 4.50AA for 30 min.
0.50 oz. Goldings - E.K. 5.00AA for 15 min.
Very traditional ESB. Color turned out perfectly and the hop profile is spot on for the style. I will probably up the crystal malt in the future to add a little more character but other than that it is perfect.