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Midnight Sun ESB

Midnight Sun ESB

Extra Special/Strong Bitter (English Pale Ale) • Extract • 5.25 gal

furious23

This turned out very well. Its as close as I think I could come to the Alaska ESB I was trying to clone. Its got a great bitter flavor with some citrus hints and floral hop aroma, great color and good finish.

May 22, 2006 am 09:18am

5.0/5.0 2 ratings

Ingredients (Extract, 5.25 gal)

  • .5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • .5 lbs American Caramel 80°L

    American Caramel 80°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • .5 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 1 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 6.6 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • .25 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Chinook - 12.1 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tbsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Wyeast 1187 Ringwood Ale™

    Wyeast 1187 Ringwood Ale™

    Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.

Notes

Attempt to clone Alaska ESB. All grains were steeped for 30 min in muslin bags at 150-160 degrees. Moss added with about 10 minutes to go.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)

Range for this Style
Original Gravity: 1.055 1.048 - 1.060
Terminal Gravity: 1.013 1.010 - 1.016
Color: 12.6 SRM 6 - 18
Alcohol: 5.6% ABV 4.6% - 6.2%
Bitterness: 63.6 IBU 30 - 50

Discussion

furious23

This is good stuff.

2006-07-13 10:28am

I was thrilled with how this turned out! See summary above.

Clinebo

I have brewed this recipe twice and each time it is excellent.

2008-06-25 12:53pm

In May 2008, I visited the Alaskan Brewing Co. in Juneau, AK. I was told that their Alaska ESB was a poor seller and may be pulled from their line. I submitted this recipe to Geoff Larson, the president and brewmaster of Alaskan Brewing Co. and received the following comment: "The recipe looks good to me, late additions are effective for getting great aroma. If you wanted to try something fun you could try using a hop jack to transfer the wort through instead of the last addition of hops. You just filter the hot wort on the way to your fermenter. I am assuming you use a forced cooling method. This way rather than boiling them for the 1 to 15 minutes you are merely steeping them. This method reduces boiling off volatiles but also be aware it may reduce some bitterness extraction."

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