On Monday I brewed an ESB, borrowing somewhat from Jeff’s recipe. I’m going for a lighter bodied and lighter colored bitter, more like Bluebird and less like Fuller’s, which is where Jeff seems to be leaning with his.
- 2 lbs Crystal malt 20°L
- 1 oz Pearle hops (7.7% Alpha)
- 1 oz Liberty hops (4.0% Alpha)
- 6 lbs Munton’s Light dry malt extract (DME)
- Wyeast #1098 (British Ale)
- Using a fine mesh bag, steep Crystal malt in water at 160°F for 20 minutes.
- Strain and remove Crystal.
- Bring to boiling.
- Before adding the DME, add 1 oz Pearle hops. The acids help reduce the chances of a boil-over, which can make a nasty, sticky mess.
- Add all 6 lbs of the DME, return to boil while stirring periodically.Start the boil countdown at 60 minutes.
- At 30 minutes remaining, add 0.5 oz of Liberty hops.
- At 2 minutes remaining, add 0.5 oz of Liberty hops.
- At 0 minutes remaining, remove from heat and remove hops.
- Cool to 70°F, aerate well, pitch yeast, aerate again.
Original gravity reading is 1.060 with a potential yield of 7.5% ABV should it get down to a 1.0 final gravity reading. More likely is 1.015, which would yield 5.6% ABV, which is respectable in a ESB.