Thursday's brew is a beer I'm calling Pacific ESB. It's styled after some pale ales I've had that come fromt the Pacific Northwest, like this. I'm going for fruity yeast, assertive bitterness but enough malt to say that it's balanced. I have an idea in my mind about this beer and I'm almost certain that I won't succeed in making it. Nonetheless,
8 pounds Maris Otter,
.25 pounds wheat malt,
.75 pounds of Cargil 20L crystal, and
.25 pounds of Cargil 40L crystal
mashed at 150 for 60 minutes.
.5 oz E.K.G. for 30 mintes,
.5 oz E.K.G. for 2 minutes, and
and enough chinook raise the bitterness the beer to 30 IBU, I'm guessing about .40 oz.
White Labs Pacific Ale Yeast, from a starter.