Red Hook ESB Clone
Red Hook ESB is one of my favorites. This recipe is reprinted from The Brew Hut's Recipe Library.
Ingredients:Fermenation:Statistics:
IBU: Bitterness  SRM: Color  ABV: Alcohol
  • 3/4 lbs Crystal 60
  • 1/4 lbs Toasted barley
  • 1/2 lbs Carapils
  • 6 lbs Light malt
  • 1.5 oz Willamette hops
  • 2 oz Tettnang hops
  • 1 tsp Irish moss
  • 50 mg Wyeast British Ale 1098 liquid yeast
Primary: 7 days
Secondary: 7 days, dry hop with 1 oz Tettnang hops
Preparation:
  1. Add 1 1/2 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove and discard the grain bag.
  2. Pour the malt extract into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot to a boil.
  3. 1.5 oz Willamette hops in boil 60 minutes.
  4. 1 tsp Irish moss in boil 15 minutes
  5. 1 oz Tettnang hops in boil 10 minutes
  6. Remove from heat and place pot in ice bath and cool to room temperature.
  7. Transfer to primary filled with remaining water.
  8. Pitch yeast and aerate well by whisking.
  9. Ferment according to schedule and then siphon off to holding bucket.
  10. Prime with corn sugar and bottle.
Results: