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Misty Mountain Hop ESB Extract
Color
Stats
OG1.054
FG1.014
IBU48
ABV5.20 %
SRM12
BJCP Style
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale
Description
My first attempt at an ESB recipe... based loosly off of some others I've seen around, especially the Country Lane Bitters (sounds delicious!)
Submitted by SchlazzGraft on 24-Nov-2010

Recipe Details
Tasting Notes I'll let you know!
Awards none
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1469 West Yorkshire Ale (75% app. attenuation)
Primary Fermentation Glass 14 days
Secondary Fermentation None
Other Fermentation
Procedure Standard boil, I'll add some irish moss for the last 15 minutes... although this yeast has high floc so it might not be necessary. If you can't find the Wyeast 1469, substitute for the 1882 Thames Valley. hope it comes out good!
  Style Comparison
  Low   High
OG 1.046 1.054 1.065
FG 1.011 1.014 1.020
IBU 30 48 65
SRM 6 12 14
ABV 4.4 5.20 6.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
44.1 % 3.15 Amber Malt Extract Syrup 17.0 9.0
42.0 % 3.00 Amber Dry Malt Extract Use light dry if you want it lighter 20.3 12.5
7.0 % 0.50 Crystal 60L Simpsons medium crystal 2.3 60.0
3.5 % 0.25 Belgian Biscuit 1.1 23.0
3.5 % 0.25 Belgian Carapils 1.1 8.0
  7.15     41.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.00 Northern Brewer Pellet 8.0 8.0 60 0.051 41.1
33.3 % 1.00 East Kent Goldings Pellet 5.0 5.0 15 0.015 7.3
33.3 % 1.00 Styrian Goldings Pellet 5.5 5.5 0 0.000 0.0
  3.00               48.0