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
View attachment 1697
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.
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