Here's the recipe for the current batch:
| 6 lbs | British light dry malt extract |
| 1/4 lb | chocolate malt |
| 1/2 lb | 10L Crystal malt |
| 1/2 lb | 40L Crystal malt |
| 1 oz | Northern Brewer hops (8.8% alpha) |
| 1/2 oz | Chinnook hops (11.9% alpha) |
| 1/2 oz | Willamette hops (6.0% alpha) |
| 3/4 cup | glucose (priming sugar) |
Steeped malts in 3/4 gal water at 150F for 1 hour. Sparged grains into boiling pot with 1 gal hot water. Brought to a boil. Added dry malt extract and boiled for 1 hour. At 50 min to go, added 1/2 of the Northern Brewer and Chinnook hops. At 30 min to go, added the rest of the bittering hops At 2 min to go, added the Willamette hops. Sparged into 2 gal cold water using 1 gal cold water. Let cool overnight. Added yeast. Ferment at 60F in primary. Secondary ferment at 60F.
| Batch started: | Feb 20, 2000 |
| Racked to Secondary: | Feb 26 |
| Bottled: | March 5 |
| Current Status: | history |
This beer has a full, flavorful malt taste. The initial bitterness is not overwhelming and lets the malt flavor shine. After a few tastes, you can tell this is an extra special bitter. This ESB has a full head which lasts most of the beer. As a fan of belgian lace, I am most impressed. The color is a dark amber-brown.