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Red Hook ESB Clone 1
Extra Special/Strong Bitter (English Pale Ale) • Partial Mash • 5 gal
Not quite a clone but a nice brew. Needs work.
October 11, 2006 pm 01:40pm
3.5/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 3.50 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
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.25 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 3.30 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1.00 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 2.00 oz
Willamette - 5.0 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.00 oz
Tettnanger - 4.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.00 oz
Willamette - 5.0 AA% whole; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Burton Water Salt - (omitted from calculations)
Burton Water Salt
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Start by boiling 3 gal of h2o for 15 minutes. Cool down to room temp or below and save for later. (i usually use sanitized milk jugs for this as they can be capped off). Crush and steep grains in 1.25 gal h2o @ 150 deg F for 45 minutes. Strain and sparge with 1.5 gal of h20 @ 168 deg F into brewpot. Add h20 to pot to get 2.5 gals, bring to boil then remove from heat and add LME; DME and Bittering hops. Add more water to make up to 3.5 to 4 gals depending on evap rate (you want to end up with 3.0 gals after 90 minute boil), then boil for 60 minutes then add: flavor hops and Irish Moss. Boil for 15 minutes then add aroma hops. Boil for 1 minute then steep for 3 to 5 minutes then chill down to 70 to 80 deg F. Siphon to carboy then add pre-boiled then cooled water (@ 70deg F or less) to get 5 gals. I use a 6 gal carboy and usually fill this up to get 5.25 gals. Once temp has stabilized to 68 - 72 deg F, pitch your yeast. Ferment for 5 days then rack to a clean sanitized 5 gal carboy and continue fermenting for 2 weeks. Once FG has been attained, prime with 1 1/4 cups of M&F extra-light DME and bottle. Let condition at room temp (70 - 75 deg F) for 3 weeks, then store at cellar temp. Enjoy!
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 9.5 SRM | 6 - 18 | |
| Alcohol: | 5.4% ABV | 4.6% - 6.2% | |
| Bitterness: | 45.6 IBU | 30 - 50 | |
Discussion
Got it in the bottle!
2006-11-10 5:02pm
My friend and I just bottled this brew last Sunday and it won't be ready until at least 3 weeks. Just in time for Thanksgiving! I will post the tasting results soon afterwards.
Tried our 1st bottle!
2006-11-22 11:04pm
My friend and I just tried our 1st bottle of this recipe and it was pretty good but young. We had a bottled version of the target clone and right off we noticed that the color of the targeted brew was a lot lighter in color, probably around 9 SRM or so. I went to the Red Hook website and their numbers do state that the color is 13.2 SRM of which our clone recipe was based on. As far as OG we hit the target right on that the FG was right on as well. We did prime with a light DME and our clone brew is still a little young. Carbonation was good. I would have to say that more bittering hops would be good..say like another 1/2 oz or so..RedHooks site states that bitterness should be at 28 IBU but for a partial mashed brew using LME and DME as this one i feel that additional hops are needed to bring out the bitterness and flavor. All in all it turned out nice but still needs some tweaking to get it right. I think i'll try doing an all grain version soon, and when I do i'll post the adjusted recipe in the DB and will comment on it when finished. Still an interesting attempt!
Hop Corrections...
2006-12-23 10:48pm
ok...I messed up the original version of this recipe and I apoligize! I had the hop additions inside out. I have corrected the hop additions to what we now have here and I will have to brew this recipe again! I actually brewed it with the incorrect hop additions and it came out interesting, but not like the original ESB! I'll do a review after I brew this recipe again. Also, I will post an all grain version.
Color Correction
2007-04-13 10:38am
I changed the addition for the Caramel malt and bumped it down to the 40L range to lighten up the color up a bit.
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