I am pleased to offer my mash-extract recipe for a clone of Redhook ESB. I call it Trolleyman ESB and
the figures for a 5 gallon batch are OG: 1.050 and FG: 1.013 with a color of 12.1 SRM.
6.6 lbs Alexander light malt extract syrup
10 oz. 60 degree Lovibond crystal malt (crushed)
4 oz. malto-dextrin
32 IBU Willamette hop pellets (boil)
1.0 oz Tettnang hop pellets (finish)
1.0 oz. Tettnang hop pellets (dry hop)
1 tsp Irish moss
Wyeast # 1098 (British ale) liquid yeast
3/4 cup corn sugar for priming
Steep crystal malt in 4 gallons 160 degree water for 30 minutes and strain out grains. Bring water to
boil and add malt extract syrup, malto-dextrin and Willamette hops for a 60 minute boil. Add Irish
moss for last 30 minutes of boil and add Tettnang hops for last two minutes of boil.
Turn off heat and allow to steep for 30 minutes while chilling your wort. Transfer to primary, top off
to 5 gallons and pitch yeast at 72 degrees.
Rack to secondary and add 1 oz. Tettnang hop pellets as dry hop. Add appropriate clarifiers, add 3/4
cup corn sugar and bottle.
I have refined this recipe over several batches. It cannot be told from Redhook ESB in a blind taste
test. The fresh Tettnang finish lasts longest when oxygen absorbing caps are used on the bottles.