Traceback! ESB

This ESB is intended to be bolder than the Five Minute ESB. It’s on the hoppier side of beers I have made, though that doesn’t say a lot. I typically prefer maltier styles. Definitely let this one age for a month or so. It will get better up to a point due to the increased hops.

Goals

• 5 gallons
• Starting specific gravity: 1.050
• Finishing specific gravity: 1.010
• ABV: 5%
• Bitterness: 35 - 40 IBU
• Color: 10 SRM

Mini-mash recipe

Ingredients

• 4.1 lb. light malt extract syrup
• 2.25 lb. British pale ale malt
• 0.8 lb. (13 oz) 40 L crystal malt
• 0.3 lb. (5 oz) Carapils malt
• 0.2 lb. (3 oz) Flaked barley malt
• 0.1 lb. (1 oz) Black malt
• 2 oz. Goldings (60 minutes)
• 1 oz. Fuggle (40 minutes)
• 1 oz. Fuggle (10 minutes)
• 0.5 oz. Goldings (5 minutes)
• Wyeast #1318 (London Ale III) or #1099 (Whitbread)
• 2 tsp. gypsum
• 1 tsp. Irish moss

Procedure

• Heat 1 gallon of strike water to 165° F.
• Add strike water and crushed grains to mash tun, stirring well.
• Temperature should stabilize around 150° F. Hold this temperature for one hour, checking the temperature every 15 minutes.
• While mash is being conducted, heat 2.6 gallons of sparge water to 150° F.
• Recirculate runnings until clear, then sparge and collect a total of 3 gallons.
• Add malt extracts and gypsum. Bring to boil.
• Add 2 oz. Goldings hops. Boil 60 minutes.
• With 40 minutes remaining, add 1 oz. Fuggle hops.
• With 20 minutes remaining, add Irish moss.
• With 10 minutes remaining, add 1 oz. Fuggle hops.
• With 5 minutes remaining, add 0.5 oz. Goldings hops.
• Cool with wort chiller to ~ 75° F, strain to remove the large amount of hop debris, and add to 2.5 gallons of water in carboy. Top up to 5 gallons.
• Pitch yeast.
• Bottle or keg when fermentation is complete.
• Age approximately three weeks.