First formulated recipe, input appreciated
I think I'm at the point where I'm ready to tackle recipe formulation. Due to space limitations, I'm only doing a partial mash. Here's the idea:
George's Clusterfuggled ESB
According to BeerSmith: OG 1.052 (estimate), FG 1.015 (estimate), ABV 4.9% (estimate)
5.00# Light LME
2.00# Pale 2-row
0.50# Crystal 60L
0.25# Biscuit Malt
0.25# Dextrine / CaraPils
Grains in a mesh bag in cold water, bottom heat to 156F for 45 minutes. Pour 156F water through a strainer into the boiling brew pot, dunk the grain bag into 170F water to rinse (a few times). Add water to brew pot to total 5.75 gal, bring to boil, add extract, bring back to boil and add 1/3 oz Burton Salts.
Hop schedule as follows (BeerSmith says 42.3 IBU):
1.00 oz Cluster Pellets (7.0%) 60m
0.50 oz Cluster Pellets (7.0%) 30m
0.50 oz Fuggles Pellets (4.5%) 30m
1.00 tsp Irish Moss 15m
1.00 oz Fuggles Pellets (4.5%) 2m
Contemplating:1.00 oz Fuggles Pellets (4.5%) dry-hop in secondary.
I'm leaning towards WLP013 yeast for its ability to draw out the hop flavor, but will hear arguments to use WLP005 instead. I've never used either yeast, so I'm very open to suggestion.
Further, since this is my first start-to-finish creation, I'm open to any other suggestion you might have. Hence the name, I'm set on using these particular hop varieties.
6.5 Gallon Primary: Empty
5 Gallon Secondary: Empty
Bottled & Drinking: Holiday Ale, Pale Rye Ale, Bridgeport ESB Clone project v1.0
Bottled & Conditioning: Michael Richards' NOT Racist Ale
Best of 2006: All Saints' IPA, Six-Malt Amber Ale, McClelland's Irish Red Ale
On Deck: English Honey Bitter, Chocolate Stout, House Pale Ale
Last edited by texasgeorge; 05-03-2006 at 07:20 AM.