Winterhausen ESB

https://www.wildabouthops.nz/malt_extract_brewing.html

Recipe: Winterhausen ESB

ESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.

PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
OG: 1.051
FG: 1.012
IBUs: 35
ABV: 5.1%

MALT/GRAIN BILL
6.6 lb (3 kg) light dry malt extract (DME)
5 oz (142 g) British Crystal 45L
5 oz (142 g) British Crystal 65L

HOPS SCHEDULE
1 oz (28 g) East Kent Goldings [5.4% AA] at 60 minutes
0.75 oz (21 g) East Kent Goldings [5.4% AA] at 30 minutes
0.75 oz (21 g) East Kent Goldings [5.4% AA] at 10 minutes
0.5 oz (14 g) East Kent Goldings at flame-out

YEAST
Wyeast 1968 London ESB

DIRECTIONS
​Steep the grains at 160°F (71°C) for 30 minutes, then remove the bag and allow to drain into the wort. Add the DME while stirring, and stir until completely dissolved. Top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 68°F (20°C) for 5 days, then allow the temperature to rise to 70°F (21°C) through the end of primary fermentation. Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to just under 2 volumes of CO2.

Josh Weikert