This is a mod from another brew's here recipe (for got the guys name but wanted to state credit)
I will be brewing this in the next week or two, I have everything, just need the time
Chose to use S-04, Fuggle and English Kent Golding hops to keep with the ESS/ESB English brew flavor
GF English ESS Ale #1
-----------
Brewer: Trollby
Style: Extra Special Bitter\Strong English Pale Ale
Batch: 2.25 galExtract
Characteristics
---------------
Recipe Gravity: 1.059 OG
Recipe Bitterness: 27 IBU
Recipe Color: 17° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.7%
Alcohol by Weight: 4.5%
Ingredients
-----------
Candi Sugar, Amber (Belgian) 1.00 lb, Sugar, Other
Malto-Dextrine 0.25 lb, Other, Other
Rice Syrup Solids 2.00 lb, Extract, Other
Sorghum Liquid Extract 1.00 lb, Extract, Extract
Fuggles (U.K.) 0.50 oz, Pellet, 5 minutes
Kent Goldings (U.K.) 1.00 oz, Pellet, 30 minutes
Irish Moss 0.25 unit, Fining, Teaspoon - 15 min boil
Safale S-04 Dry Ale Yeast 1.00 unit, Yeast, English: Temperature Range: 59°-75° F 11.5 GRAMS
Yeast Nutrient 2.00 unit, Additive, 1 teaspoon per Gallon of beer at pitch time
Notes
-----
Recipe Notes:
Add 2 gallons of filtered tap water, Sorghum Liquid Extract, Brown Rice Syrup, Malto-Dextrine and Belgian candi . then add additional water until reach 2.75 gallons of liquid.Bring to a boil add Kent Golding hops (comando) and boil for 15 min, now add the Irish Moss and boil for 10 mins, time to add Fuggles hops then boil an additional 5 min. Remove from heat, now place in ICE bath until temp reaches 70* F.
Pour cooled WORT into fermentor, aerate well and take OG sample then add Yeast nutrients, aerate well and pitch yeast.
Batch Notes:
Equipment: 4 gal stock pot or larger
Sanitize all equipment including hop-sack
Ferment beer 21 days at 65-70* F
I will be brewing this in the next week or two, I have everything, just need the time
Chose to use S-04, Fuggle and English Kent Golding hops to keep with the ESS/ESB English brew flavor
GF English ESS Ale #1
-----------
Brewer: Trollby
Style: Extra Special Bitter\Strong English Pale Ale
Batch: 2.25 galExtract
Characteristics
---------------
Recipe Gravity: 1.059 OG
Recipe Bitterness: 27 IBU
Recipe Color: 17° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.7%
Alcohol by Weight: 4.5%
Ingredients
-----------
Candi Sugar, Amber (Belgian) 1.00 lb, Sugar, Other
Malto-Dextrine 0.25 lb, Other, Other
Rice Syrup Solids 2.00 lb, Extract, Other
Sorghum Liquid Extract 1.00 lb, Extract, Extract
Fuggles (U.K.) 0.50 oz, Pellet, 5 minutes
Kent Goldings (U.K.) 1.00 oz, Pellet, 30 minutes
Irish Moss 0.25 unit, Fining, Teaspoon - 15 min boil
Safale S-04 Dry Ale Yeast 1.00 unit, Yeast, English: Temperature Range: 59°-75° F 11.5 GRAMS
Yeast Nutrient 2.00 unit, Additive, 1 teaspoon per Gallon of beer at pitch time
Notes
-----
Recipe Notes:
Add 2 gallons of filtered tap water, Sorghum Liquid Extract, Brown Rice Syrup, Malto-Dextrine and Belgian candi . then add additional water until reach 2.75 gallons of liquid.Bring to a boil add Kent Golding hops (comando) and boil for 15 min, now add the Irish Moss and boil for 10 mins, time to add Fuggles hops then boil an additional 5 min. Remove from heat, now place in ICE bath until temp reaches 70* F.
Pour cooled WORT into fermentor, aerate well and take OG sample then add Yeast nutrients, aerate well and pitch yeast.
Batch Notes:
Equipment: 4 gal stock pot or larger
Sanitize all equipment including hop-sack
Ferment beer 21 days at 65-70* F
