Red Hook ESB Clone

					     Red Hook <br />
				<br />
			ENGLISH Extra Special Bitter Ale<br />

	        		Top-fermented Ale<br />
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                              Yields 8.0 gallons of Ale<br />
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                           Cooper-colored, mildly bitter<br />
                           		<br />
                         ~ 5.7 % Alcohol, by volume (ABV)<br />
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Ingredients:

9.5 Lbs. English Pale Ale Light DRY malt extract (DME) (If using Malt Syrup, use 12 lbs)
4 oz. Kent Goldings Hops (Fresh hops, not the pellets)
12 oz. Aromatic Malt Grains (20 L. Color)
12 oz. Crystal Malt Grains (120 L. Color)
6 oz. Special Roast Grain (50 L. Color)

Yeast: use Saflager S-03

Bottling sugar: 6.3 oz. Dextrose (Corn Sugar)


Heated about 8.5 gallons of filtered tap water, and then added grains.
Kept gains at 151 F for about 1 hour.
Then I brought the beer to a boil, removed and squeezed grain bags and filtered the leaked
grains from the beer, stirring repeatedly, for about 15 minutes - filtering again and again until
almost nothing was picked up in the fine mesh hand-filter.

Before the boil, 2.0 Tsp Burton Salts (for water hardening) were added and stirred well throughout the
boil.

Took the 3 types of steeping gains, put them into 3 grain bags, loosely tied, and put them into the 7 gallons
of water. Heat the water to 163 F. and leave it there for at about 60-90 minutes. Then, bring the water to a boil.
After the water starts to boil, remove the grains, squeeze the bags, getting as much malt juice out as possible.
Then, either use the spent grains as fertilizer on your garden, or throw them away.
Add the liquid English malt extract to the boiling water, stirring well.

Once the water has boiled for about 15 minutes, start adding the hops.

I used this hop boiling schedule:

Kent Goldings,(Fresh) 3 oz. - Boiled for 60 minutes

Kent Goldings,(Fresh) 1 oz. - Boiled for 5 minutes

At the end of boil, removed all hops, after squeezing the bags, and remove from wort.


This Ale also uses top-fermenting, or an "Ale" yeast.

Once the mixture cools to around 60 F, INCLUDING any water that you need to bring it up to exactly 8 gallons, you will add the yeast, stir well, and place the lid on tight, move the beer into the location where it's going to ferment at, then add the airlock which is about half full of water.
Let it ferment, under fairly regular, constant temperatures, at around 60 F., until the 11-day mark.
Raise temp to 65 F for the last 3 days, so 14 days total.
At that point, use a timer to get the amount of time between bubbles that occur in the airlock. If you are at at least 1 1/2 minutes to 2 minutes between bubbles, you should be about ready to bottle.


For bottling, use 6.3 ounces corn sugar, and mixed with about 2 1/2 cups of the finished beer.
Brought to nearly a boil - Turned off the heat, let it cool to room temperature, then changed to a fresh
sterilized primary and left most of the yeast in the bottom of the original primary container.

Used a 1 liter new plastic pitcher to scoop the beer off the top of the primary, after fully mixing in the priming syrup.


Topped off to meet the 8 gallons of volume. Will leave at room temp for 2 weeks for bottle carbonation, then transfer to
the "beer regrigerator" for aging, at 3 to 6 months..

The end result will yield 8 full gallons of great-tasting, low-carbonated Extra Special Bitter.
Just like the English Pub down the street in Lancashire.