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New Year ESB Partial
Color
Stats
OG1.056
FG1.018
IBU87
ABV4.90 %
SRM16
BJCP Style
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale
Description
An ESB I made for New Year's Eve, 2006. It's one of the best beers I made while living in Troy.
Submitted by Jeff Hillebrandt on 29-Jul-2007

Recipe Details
Tasting Notes OK, for some reason the calculator is putting the IBUs at 87, which is not nearly correct. Beersmith calculates 47. The beer had been in bottles for three weeks when we drank it at the part, and it was definitely not 87 IBU.
Awards Everyone at the New Year's Eve party loved it, so that's enough for me.
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs WLP002 English Ale Yeast (75% app. attenuation)
Primary Fermentation Glass, 26 days
Secondary Fermentation none
Other Fermentation none
Procedure Mashed the grains at 154F for 60 minutes at 1.25 qt/lb. Batch sparged.
  Style Comparison
  Low   High
OG 1.046 1.056 1.065
FG 1.011 1.018 1.020
IBU 30 87 65
SRM 6 16 14
ABV 4.4 4.90 6.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
34.3 % 3.00 Light Dry Malt Extract x-Light 19.4 2.0
22.9 % 2.00 British Two-row Pale MO 10.9 2.5
17.1 % 1.50 American Crystal 20L 7.6 20.0
11.4 % 1.00 Belgian Biscuit 4.3 23.0
11.4 % 1.00 German Munich 5.3 8.0
2.9 % 0.25 American Chocolate 1.0 350.0
  8.75     48.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
75.0 % 3.00 Fuggles Pellet 5.4 16.2 60 0.051 82.0
25.0 % 1.00 East Kent Goldings Pellet 4.9 4.9 5 0.009 4.4
  4.00               87.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss 10 Minutes