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**BierMuncher** · 05-15-2007, 09:25 PM

Recipe Type: All Grain
Yeast: British Ale - Wyeast Labs #1098
Yeast Starter: Absolutely
Batch Size (Gallons): 11
Original Gravity: 1.052
Final Gravity: 1.013
IBU: 25.8
Boiling Time (Minutes): 75
Color: 14.4
Primary Fermentation (# of Days & Temp): 7 Days at 67 degrees
Additional Fermentation: Crash Cold Condition for 2 weeks if possible
Secondary Fermentation (# of Days & Temp): 10 Days at 67 degrees

I had my first bottle of Red Hook ESB a few weeks ago and am absolutely hooked (get it?...hooked?).

Fantastic beer and I only hope this attempt at a clone comes close. I modified a few things but stayed true to the gravity-to-hops ratio that I derived from the Red Hook website. Fantastic site. They are open with their approach and general ingredients list and share their hops bill.

Unlike my other recipes, I think I'll dial down the ABV% only slightly. Original ESB is 5.7% and this will be about 5.1%. I'll try to offset the lower grain bill by mashing at around 157 degrees to get that malty flavor back.

Batch Size: 11.00 gal
Boil Size: 13.12 gal
Estimated OG: 1.052 SG
Estimated Color: 14.4 SRM

Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 67.0 %
Boil Time: 60 Minutes

Ingredients:------------
Amount Item
15.00 lb Pale Malt (2 Row) US (2.0 SRM)
5.00 lb Toasted Malt (27.0 SRM) (2-row toasted at 350 degrees for 12-15 minutes)
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)

1.00 oz Williamette [5.50%] (60 min) Hops 9.7 IBU
1.00 oz Tettnang [6.50%] (30 min) Hops 8.8 IBU
1.00 oz Williamette [4.60%] (20 min) Hops 4.9 IBU
1.00 oz Tettnang [6.50%] (5 min) Hops 2.3 IBU

2 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale (I'm pitching on a yeast cake from a prior brew)

Single infusion mash at 157 degrees. Boil for 75 minutes following the hops schedule. It may be necesary to reduce to a lower rolling boil to prevent excess boil off.

SW Brewer · 08-01-2007, 01:24 PM

Have you had a chance to try this one out? Did you come close to the Redhook version? I just had my first Redhook ESB and really enjoyed it.

Greg

**BierMuncher** · 08-01-2007, 01:44 PM

Quote:

Originally Posted by SW Brewer

Have you had a chance to try this one out? Did you come close to the Redhook version? I just had my first Redhook ESB and really enjoyed it.

Greg

Yes. It turned out very good. I detect a bit more hops aroma in the commercial version so I may be inclined to dry hop my next batch. Very drinkable and the color is spot on.

My only downside is that I think I racked to the keg too soon and my first keg (I did 10-gallons) was pretty cloudy all the way through. My second keg, I primed with corn sugar so before I put it into the chest freezer to chill, I popped the lid off and added a ½ cup of water with dissolved gelatin. That did the trick. After about 2-3 pints, it’s running very clear. I think I will bottle off a 12 pack and save for a beer swap in the future.

Would I brew again? Yes…again, with a slight tweak on the hops.

Robar · 10-06-2007, 10:50 PM

BierMuncher

I am mashing as I type, I plan on using safale us-04 as the yeast for this instead of wyeast 1098. Do you think this will show any noticeable differences in flavor? Not to say that every chart you find on the web is credible, but the one I found stated this was a reasonable alternitive.

**BierMuncher** · 10-07-2007, 09:56 PM

Quote:

Originally Posted by Robar

BierMuncher

I am mashing as I type, I plan on using safale us-04 as the yeast for this instead of wyeast 1098. Do you think this will show any noticeable differences in flavor? Not to say that every chart you find on the web is credible, but the one I found stated this was a reasonable alternitive.

I thinks that's a good yeast for this style. I like the 04 because...especially for an English ale...helps the beer retain a light more malty profile.

I think it will turn out great.

thePudwhack · 10-07-2008, 01:52 PM

This is perfect. Just the recipe I was looking for.

I wasn't so hot on Red Hook's ESB at first, but then I realized it was rediculously good with Key Lime pie

. Also, the other Pale Ale I was drinking suddenly started to taste like water

.

Thanks for the recipe.

**BierMuncher** · 12-15-2008, 03:32 PM

This beer took first place among English Pale Ales at the 2008 HHHC competition in St. Louis. 365 total entries. What I understand is there were quite a few entries in the English Pale Ale category.

Nice to get a little affirmation.

**Laughing_Gnome_Invisible** · 12-22-2008, 02:01 PM

Congrats on the comp affirmation!!

I may well try this for my next brew. I'm all into bitter, and I now feel ready to step up the grain bill after my first low grain (cheap in case I screwed up) AG tastes excellent after I stopped drinking it green!

My missus recently bought me some Red Hook winter ale. It turned out she liked it too, it appears she likes malty, so I will go without the dry hopping. I'm hoping this will be a compromise between my tastes and hers....

So, on your award winning brew you mashed at 157? Also, regarding the malt thing for my missus, would MO in place of Pale ale malt push it to a little more malty for her? I know that if I wanted to change things too much I could just try a different recipe, but I'm keen to try your hop schedule. I want to see what happens when I get away from EKG and Fuggles for my bitters.

**BierMuncher** · 12-22-2008, 03:31 PM

Quote:

Originally Posted by Laughing_Gnome_Invisible

...Also, regarding the malt thing for my missus, would MO in place of Pale ale malt push it to a little more malty for her? I know that if I wanted to change things too much I could just try a different recipe, but I'm keen to try your hop schedule. I want to see what happens when I get away from EKG and Fuggles for my bitters.

I use MO exclusively now. Definitely lends some malt complexity.

I also play around with subbing out some of the toasted malt for some bisuit. Depends on the time of year. When it's cold...I like a breadier Special.

Donner · 01-01-2009, 05:58 PM

Quote:

Originally Posted by BierMuncher

I use MO exclusively now. Definitely lends some malt complexity.

I also play around with subbing out some of the toasted malt for some bisuit. Depends on the time of year. When it's cold...I like a breadier Special.

Does this mean you've changed the recipe or just that you are subbing MO exclusively.

I'm just curious if you've updated this recipe since you first made it