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Tommers ESB submitted by Thomas Hawk.
10 gallons OG 1.067
FG 1.017 ABV 6.6%
IBU 47 SRM 11.6
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Fermentables:
22 lbs Pale Ale Malt (MASH)
0.5 lbs Belgian Aromatic Malt (MASH)
2 lbs Crystal 60L (MASH)
1.5 lbs Corn Sugar (EXTRACT)
Hop Bill:
2 oz Target 8.4% BOIL 60 minutes
1 oz Challenger 5.7% BOIL 15 minutes
1 oz Northdown 7.6% BOIL 10 minutes
1 oz Kent-Goldings 5.1% FINISHING 0 minutes
Other specifics:
Wyeast 1968 London Special
Procedure:
Add 6.13 gallons of water at 170 F to heat mash to 152 F.
Ferment on basement floor approx 58-60F.
This beer is great very complex, some diacytal, bitter at beginning,
but later taste balanced as you adjust to bitter, refreshing. This is
the recipe used for the Omahops' 2003 Big Brew. |
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