redhook ESB clone recepie?

ok well with my first brew in the bag (bottles) its time for me to start thinking about my next brew. and well i really like redhooks ESB so i was thinking why not try to make a clone of it. just wondering if anyone here has done a clone of it and wouldn't mind sharing the recipe. also wonder how it turned out?

I've done one. It was pretty good. It seems to me it's pretty close but I can't really remember. I made it about a year and a half ago.

If it's not under my avatar in the recipe pull-down, I'll post it.

if i were you i would order this kit: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=3607

its excellent, and very close to redhook, i thought it was better.

I have been eyeballing this kit
http://store.homebrewheaven.com/sha...reType=BtoC&Count1=628978908&Count2=546119332

Brew Your Own magazine's "150 Classic Clone Recipes" said:

Redhook ESB

SG = 1.054
FG = 1.015
IBU = 27
SRM = 13
ABV = 5%

1.75# Light DME
3.75# Amber LME
1# pale 2-row
1# Caramunich

5 AAU Willamette hops - 60 mins
2 AAU Tettnanger hops - 15 mins
2.5 AAU Willamette hops - 15 mins
1.5 oz Tettnanger - steep 5 mins post boil
1.5 oz Willamette hops - steep 5 mins post boil

Irish moss - 15 mins

Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast

Steep grains for 45 mins at 150dF in 4.5 quarts of water. Add water to make 3 gallons, add DME and boil 45 minutes, add LME and boil 15 more minutes.

Click to expand...

I've never brewed this recipe, so I can't say if it is any good or not.

I don't like that it calls for steeping 2-row and Munich malts. Those are not steeping grains, they need to be mashed. Steeping will just wash unconverted starches into your wort. I would either drop them altogether or do a minimash with them.

ok, here's mine:

6 pounds LME
1 lb DME
1 lb 60L crystal

1 oz Tettnanger hops 60 minutes
1 oz Willamette hops 60 minutes
1 oz Willamette hops 20 minutes
1 oz Tettnanger hops 2 minutes.

Steep grains at 150 degrees in 2.5 gallons water for 15-20 minutes. Remove grains and add extracts. Bring to a boil, and add 1 oz each of Willamette and Tettnanger hops. At 20 minutes left in the boil, add 1 oz Willamette hops. Add 1 oz Tettnanger hops will 2 minutes left in the boil.

I used Nottingham yeast and fermented at a cool temperature- about 62 degrees. It looks like the sg was 1.052 and I don't remember what it finished at. It was pretty good!

I've been thinking about cloning this myself. I just had a RH esb yesterday, and I noticed a bit of esters in the flavor that I assume come from the yeast. I might make Yooper's recipe but use s-04 and ferment around 67F. That will give it a bit of esters and a touch of diacytel, both of which give this brew a nice complex flavor/aroma. Just my 2 cents and I'll let ya'll know how it turns out. Good luck with your brew, however you formulate it, Zaph!

monk