04 August 2009

ESB Recipe

6.6 lb Amber Malt Extract
1 lb Vienna Malt
1 lb 60L Crystal Malt
1 oz Kent Goldings (60 min)
.5 oz Liberty (30 min)
.5 oz Liberty (15 min)
1 vial White Labs Burton Ale Yeast

I boiled the crystal malt and the Vienna malt for 30 minutes at 170F, then added the extract and the Kent Goldings. After thirty minutes, I added half of my Liberty hops, then after another fifteen, I added the other half. I let the wort cool, then added the yeast starter I made a couple of days ago with Pilsner DME in a half-gallon growler.

I'm aiming for something rich and malty, not too alcoholic and overall pretty relaxing.

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