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Old 02-03-2007, 04:01 PM   #1
Brewing Clamper
 
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Apr 2006
Union City, CA
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Or any other ESB recipe would be nice actually. Thanks!
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Old 02-03-2007, 04:23 PM   #2
Pabst Blue Robot
 
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Taken from the BYO 150:

Redhook ESB
Redhook Ale Brewery, Washington

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

9lb 14oz domestic 2 row pale
1lb 2oz Caramunich 60L
.40lb Carapils
5 AAU Willamette @ 60 min
2 AAU Tettnanger @ 15 min
2.5 AAU Willamette @ 15 min
1.5 oz Tettnanger @ 0 min
1.5 oz Willamette @ 0 min
.4 oz gypsum
1 tsp irish moss
Wyeast 1084 or WLP004 Irish

Mash in at 150, add gypsum, and rest 15 minutes. Raise temp to 161 for 45 minutes. Sparge at 169 and boil for 60 minutes. Add flameout hops and allow 5 minutes before cooling.

If you're doing extract, replace the 2 row with 1.75lb light DME, 3.75lb amber LME, and 1lb 2 row. Steep grains at 150 for 45 minutes. Add the LME at 15 minutes from the end of the boil.
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Old 02-03-2007, 05:47 PM   #3
Brewing Clamper
 
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Thanks!! Gonna do this next week sometime...
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Old 02-03-2007, 08:22 PM   #4

Quote:
Originally Posted by Pabst Blue Robot
Taken from the BYO 150:

Redhook ESB
Redhook Ale Brewery, Washington

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

9lb 14oz domestic 2 row pale
1lb 2oz Caramunich 60L
.40lb Carapils
5 AAU Willamette @ 60 min
2 AAU Tettnanger @ 15 min
2.5 AAU Willamette @ 15 min
1.5 oz Tettnanger @ 0 min
1.5 oz Willamette @ 0 min
.4 oz gypsum
1 tsp irish moss
Wyeast 1084 or WLP004 Irish

Mash in at 150, add gypsum, and rest 15 minutes. Raise temp to 161 for 45 minutes. Sparge at 169 and boil for 60 minutes. Add flameout hops and allow 5 minutes before cooling.

If you're doing extract, replace the 2 row with 1.75lb light DME, 3.75lb amber LME, and 1lb 2 row. Steep grains at 150 for 45 minutes. Add the LME at 15 minutes from the end of the boil.
Wow, this is really close to the Irish Red Ale I am doing today...

Irish Red Ale
Brew Type: All Grain Date: 2/3/2007
Style: Irish Red Ale Brewer: knipknup
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 6.74 gal Boil Time: 75 min
Brewhouse Efficiency: 65.0 %

Brewing Steps Check Time Step

-- Prepare Ingredients for Mash
Amount Item Type
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain

2 min Mash Ingredients
Mash In: Add 15.63 qt of water at 167.8 F
60 min - Hold mash at 154.0 F for 60 min
2 min Mash Out: Add 8.75 qt of water at 197.5 F
10 min - Hold mash at 168.0 F for 10 min
-- Add first wort hops to boiler at start of sparge
Amount Item Type
1.00 oz Fuggles [4.50%] (15 min) (First Wort Hop) Hops

-- Sparge with 2.40 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.74 gal
-- Estimated Pre-boil Gravity is: 1.043 SG with all grains/extracts added
Boil for 75 min Start to Boil.
15 min into boil Add 0.50 oz Amarillo Gold [8.50%] (60 min)
60 min into boil Add 0.25 oz Amarillo Gold [8.50%] (15 min)
60 min into boil Add 1.00 tsp Cinnamon (Boil 15.0 min)
65 min into boil Add 1.00 tsp Irish Moss (Boil 10.0 min)
Steep for 2 min Steep 0.50 oz Goldings, East Kent [5.00%] (2 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

1/29/2007 Measure Original Gravity: ________ (Estimate: 1.053 SG)
1/29/2007 Measure Batch Volume: ________ (Estimate: 5.50 gal)
10 days Ferment in primary for 10 days at 68.0 F
--
Ferment in primary for 10 days at 68.0 F Add Ingredients to Primary
Amount Item Type
1.00 tsp Yeast Nutrient (Primary 0.0 min) Misc

2/8/2007 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 68.0 F
2/22/2007 Measure Final Gravity: ________ (Estimate: 1.014 SG)
-- Keg beer at 45.0 F at a pressure of 12.5 PSI
4.0 Weeks Age for 4.0 Weeks at 52.0 F
3/22/2007 Sample and enjoy!

Taste Rating (50 possible points): 35.0
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