Rhoobarb
Well-Known Member
Here's this weekend's brew. It'll be my 4th AG. After this, I plan to do a Scotch Ale and some other British ales and will be getting a 50 lb. bag of Marris Otter. So, I'm just cleaning out what's left of my Rahr 2-row, some leftover specialty grains, stealing from Grand Teton Brewings Wicked ***** ESB clone recipe in the current (8/05) issue of BYO, and adding honey.
Ran her through ProMash and I think its an ESB! Let 'er rip!
My Honey ***** ESB
Recipe 2005 by Mark Pannell
OG: 1.072 FG: 1.014 ABV = 8.0% IBU = 51 SRM = 13.0
Grains:
6 lbs. Rahr American 2-row pale malt (1.8-L)
3 lbs. German Pilsner malt (1.5-L)
12 oz. U.S. crystal malt, 2-row (40-L)
12 oz. German Munich malt (5.5-L)
8 oz. U.S. crystal malt, 2-row (60-L)
8 oz. 2-Row Belgian CaraPils (5.9-L)
4 oz. U.S. crystal malt, 2-row (10-L)
2 oz. torrified barley (2.2-L)
2 oz. Simpsons chocolate malt, 2-row (425-L )
Bittering hops:
.10 oz. Columbus [15.0% AAU] (45 mins.)
.10 oz. Chinook [12.5% AAU] (45 mins.)
.10 oz. Nugget [12.5% AAU] (45 mins.)
Flavoring hops:
.20 oz. Columbus [15.0% AAU] (30 mins.)
.15 oz. Chinook [13.0% AAU] (30 mins.)
.15 oz. Nugget [12.5% AAU] (30 mins.)
Finishing hops:
.35 oz. Columbus [15.0% AAU] (15 mins.)
.25 oz. Chinook [13.0% AAU] (15 mins.)
.25 oz. Nugget [12.5% AAU] (15 mins.)
1.0 oz. Columbus [15.0% AAU] (5 mins.)
.60 oz. Columbus [15.0% AAU] (0 mins.)
Misc. Flavorings:
1 lb. clover honey (5 mins.)
Dry hops:
.5 oz. Columbus [15.0% AAU]
Fining agent:
1 tsp. Irish moss (15 mins.)
Yeast:
White Labs WLP028 Edinburgh Ale yeast (from starter)
Primary: 5 days at 67o F
Secondary: 14 days at 67o F
Total boil: 90 minutes
Heat 3.06 gallons of water to ~172o F. Mash grains at ~156o F for 90 minutes. Recirculate until clear, ~20 minutes.
Sparge with ~4.5 gallons of 170o F water. Add hops and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
Ran her through ProMash and I think its an ESB! Let 'er rip!
My Honey ***** ESB
Recipe 2005 by Mark Pannell
OG: 1.072 FG: 1.014 ABV = 8.0% IBU = 51 SRM = 13.0
Grains:
6 lbs. Rahr American 2-row pale malt (1.8-L)
3 lbs. German Pilsner malt (1.5-L)
12 oz. U.S. crystal malt, 2-row (40-L)
12 oz. German Munich malt (5.5-L)
8 oz. U.S. crystal malt, 2-row (60-L)
8 oz. 2-Row Belgian CaraPils (5.9-L)
4 oz. U.S. crystal malt, 2-row (10-L)
2 oz. torrified barley (2.2-L)
2 oz. Simpsons chocolate malt, 2-row (425-L )
Bittering hops:
.10 oz. Columbus [15.0% AAU] (45 mins.)
.10 oz. Chinook [12.5% AAU] (45 mins.)
.10 oz. Nugget [12.5% AAU] (45 mins.)
Flavoring hops:
.20 oz. Columbus [15.0% AAU] (30 mins.)
.15 oz. Chinook [13.0% AAU] (30 mins.)
.15 oz. Nugget [12.5% AAU] (30 mins.)
Finishing hops:
.35 oz. Columbus [15.0% AAU] (15 mins.)
.25 oz. Chinook [13.0% AAU] (15 mins.)
.25 oz. Nugget [12.5% AAU] (15 mins.)
1.0 oz. Columbus [15.0% AAU] (5 mins.)
.60 oz. Columbus [15.0% AAU] (0 mins.)
Misc. Flavorings:
1 lb. clover honey (5 mins.)
Dry hops:
.5 oz. Columbus [15.0% AAU]
Fining agent:
1 tsp. Irish moss (15 mins.)
Yeast:
White Labs WLP028 Edinburgh Ale yeast (from starter)
Primary: 5 days at 67o F
Secondary: 14 days at 67o F
Total boil: 90 minutes
Heat 3.06 gallons of water to ~172o F. Mash grains at ~156o F for 90 minutes. Recirculate until clear, ~20 minutes.
Sparge with ~4.5 gallons of 170o F water. Add hops and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.