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Old 06-24-2008, 02:06 AM   #1
The Blow Leprechaun
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Default Extract - Pyrrhic Victory ESB

Recipe Type: Extract
Yeast: WLP002
Yeast Starter: No
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.018
IBU: 30
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 8 @ 70 F
Secondary Fermentation (# of Days & Temp): 14 @ 70 F

6.6 lbs Munton's Extra Light LME
.5 lbs Aromatic Malt
.5 lbs Crystal 120L Malt
.5 lbs Victory Malt
.25 lbs Special Roast Malt
1 ounce 5% AA East Kent Golding hop pellets @ 60 mins
1 ounce 5% AA East Kent Golding hop pellets @ 15 mins
1 ounce 5% AA East Kent Golding hop pellets @ dry hopped

Steeped grains in water that was roughly 155 degrees for half an hour, brewed as normal.

Bottled with 2 ounces of corn sugar.

Fermentation times can probably be shortened, but I'm too lazy to take hydrometer readings and prefer to just let things go.

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Old 07-02-2008, 12:00 AM   #2
Loweface
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How did this turn out? Anything like Fuller's ESB? or were you going for something different?

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...homebrew contains more satisfactrons per serving, so you don't have to drink as much as you would a commercial beer to get to your satisfactron saturation.
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Old 07-02-2008, 12:54 AM   #3
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It came out well. It's somewhat like Fuller's, but I think a little fuller bodied. It's definitely more malty than bitter. I liked it so much, I plan on rebrewing it every time it runs out.

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Old 07-02-2008, 04:47 PM   #4
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Thanks. I might have to try this as my next batch... Does "Pyrrhic Victory ESB" mean anything?

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Old 07-02-2008, 05:31 PM   #5
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I don't get the name of the beer. It looks pretty straight forward. What was the devastating cost? Did you exhaust your supply of East Kent Golding?

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Old 07-02-2008, 09:49 PM   #6
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Well, I really want to call it BSE ESB, but the thread poster wouldn't let me capitalize all the letters and kept changing it to Bse Esb, which looks dumb.

Mostly it's just because it has Victory malt in it.

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Old 12-04-2009, 03:47 PM   #7
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I brewed this and it tasted good before I kegged it. A little bready and it had a nice bitterness. Got infection at some point though and now tastes rubbery and sour. Still drinkable after that, so it must be a good brew. I will rebrew this in my new fermenter soon and report back.

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Old 01-25-2010, 03:02 AM   #8
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Made three batches of this for some underground dinners and it was a HUGE hit. Going to brew it again this week.

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Old 01-29-2010, 01:52 AM   #9
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I tried some of brooklynkitchen's batch. Yum. This is definitely on the "to brew" list.

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Old 01-14-2011, 02:50 AM   #10
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Why did you bottle with only 2 ounces of corn sugar? and how long do you condition in the bottle for best results?

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