Redhook Ale Brewery - Redhook ESB Clone

198 calories 24.2 g
Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 198 calories (Per )
Carbs: 24.2 g (Per )
Created Monday March 31st 2014
1.059
1.020
5.1%
31.0
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 lb Liquid Malt Extract - Light4.3 lb Liquid Malt Extract - Light 35 4 48.6%
3.50 lb Dry Malt Extract - Extra Light3.5 lb Dry Malt Extract - Extra Light 42 2.5 39.5%
12.83 oz American - Caramel / Crystal 120L12.83 oz Caramel / Crystal 120L 33 120 9.1%
4 oz American - Victory4 oz Victory 34 28 2.8%
8.85 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.33 oz Willamette2.33 oz Willamette Hops Pellet 4.5 Boil 60 min 24.84 53.8%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 5.29 23.1%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 2 min 0.9 23.1%
4.33 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
0.5 gal mash grains -- 150 °F 30 min
1 gal Rinse grains, bring to boil, add malts, top up to 3.5 gallons, bring to boil, add hops. -- 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (Optional) Fining Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Muntons extra-light DME       Amount: 1 1/4 cup       CO2 Level: 2.4 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Use filtered water and add salts to achieve the above water profile (optional)
Mash Chemistry and Brewing Water Calculator
 
Notes

Oxygenate-aerate well. Ferment at 68 F for 7 days the rack into secondary. Ferment until target gravity has been reached (ideally 1.015-1.016) and beer has cleared (3 weeks prox.)

Three days prior to bottling, add Gelatin, and cold crash in the fridge to clarify the beer (optional but works great).

Prime and bottle. Carbonate at 70 to 72 degrees for 2 to 3 weeks.

View Count: 2019
Brew Count: 0
Last Updated: 2014-04-01 20:17 UTC

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