Recipe Type: All Grain
Yeast: US05/WLP001/Wyeast 1056
Yeast Starter: Yep!
Batch Size (Gallons): 11
Original Gravity: 1.057
Final Gravity: 1.014
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7-10 days, 66F
Secondary Fermentation (# of Days & Temp): 7 days at 60F, then 7 days at 45F
Tasting Notes: Mellow, biscuity malts, fresh hop aroma, goes down easy!
What began as a 2-Below clone worked out from New Belgium's website has morphed into a year round feature on my keezer, garnering rave reviews in the process. I've backed off on the ABV from the original recipe, and gradually bumped the IBUs to where this turns into a really lovely beer. Side by side against 2-Below this looks identical, but constantly wins out for "drinkability" and much brighter hop flavours.
Probably not a true ESB thanks to my choice of yeast (I just had a pile of US-05 on hand, and forgot to make a starter, and it came out great), but I think it'd work well with WLP002, Wyeast 1098, or of course Safale S-04.
Hat Trick ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Size: 11.0 gal
Calories: 189.03 kcal per 12.0 fl oz
Original Gravity: 1.057 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 16.94 (6.0 - 18.0)
Alcohol: 5.59% (4.6% - 6.2%)
Bitterness: 40.2 (30.0 - 50.0)
15.0 lb American 2-row
3.0 lb Munich Malt
3.0 lb 2-Row Caramel Malt 80L
1.5 lb Victory® Malt
1.0 lb Cara-Pils® Malt
2.0 oz Target (10.0%) - added during boil, boiled 60.0 min
1.0 oz Sterling (7.5%) - added during boil, boiled 15.0 min
1.0 tsp Wyeast Nutrient - added during boil, boiled 10.0 min
2.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min
Chico Yeast (WLP001/Wyeast 1056/Safale US-05)
2.0 oz Sterling (7.5%) - added dry to secondary fermenter
2.0 oz Liberty (4.0%) - added dry to secondary fermenter
Mash In - Liquor: 7.81 gal; Strike: 162.0 °F; Target: 151.0 °F
Sacch Rest - Rest: 60.0 min; Final: 151.0 °F
Mash Out - Heat: 9.7 min; Target: 168.0 °F
Sparge - Sparge Volume: 7.5 gal; Sparge Temperature: 168.0 °F
I'm getting more anal about my fermentation, so I did a diacetyl rest at 68F after fermentation was done (about 7-10 days), dropped it to 60F for secondary, then cold crashed at about 45F for the last week or so to clean it up completely and drop everything out.