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Wickstrom ESB

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Wickstrom ESB

back to search Back to Search  Style Details 

Beer Style: Extra Special/Strong Bitter (English Pale Ale) (8C)
Recipe Type: partial mash
Yield: 5 US gallons

Extra Special/Strong Bitter (English Pale Ale)

Description:

This is a classic ESB with deep rich color, full flavor with noticable hops. This recipe makes a 5 gallon batch.

Ingredients:

  • 7 lb. Liquid Malt Extract
  • 1 lb. Dextrin
  • 1 lb. Crystal 40L
  • 2 oz. Chinook
  • 2 oz. Centennial
  • 2 oz Saaz
  • Yeast - Dry English

Additional Instructions

Primary Ferment: 8 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.020
Alcohol by Vol: 5.37%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Steep the grains (Crystal 40L and Dextrin) in water at 160 degrees for 30 minutes in 1 gallon of water. Mean while bring to boil in your brew pot 1 1/2 gallons of water.
After water in your brew pot has almost come to a boil, sparge your grains and add the steeped liquid to your brew pot.
Add 7 lb liquid malt extract, bring to a boil
Add 1 oz. Centennial and 2 oz.Chinook and cook for 60 minutes.
Add 1 oz. Centennial and 1 oz. Saaz at the 45 minute mark for a 15 minute cook.
Add 1 oz. Saaz for the 4 minute mark.
Chill wort to 88 degrees
Transfer to Carboy add additional water to come up to 5 gallons liquid
Add Dry English Yeast when the temperature hits 78 degrees

Source:

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