Old Boot ESB

There's no denying that I love English beers. I love drinking them and I love brewing them. My idea of heaven is a perfectly drawn pint of a cask-conditioned bitter. This recipe is one that I've brewed several times, and it's as comfortable and familiar as an oft-read novel.

The yeast strain that gets the most use in my brewery is Wyeast 1968: London ESB and I've used it often in Old Boot. However, the Wyeast Winter 2009 Private Collection showcased a yeast that immediately caught my attention: Wyeast 1469PC: West Yorkshire.

Wyeast says this strain "produces ales with a chewy malt flavor and character, while finishing dry, producing famously balanced beers.  Expect nutty and stone-fruit esters.  Best used for the production of cask-conditioned bitters, ESB and mild ales."

Right up my alley!

Old Boot ESB

8-C Extra Special/Strong Bitter (English Pale Ale)
Date: 2/3/09

Size: 5.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 182.79 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 11.96 (6.0 - 18.0)
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Alcohol: 5.4% (4.6% - 6.2%)
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Bitterness: 34.1 (30.0 - 50.0)
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Ingredients:

9.0 lb Maris Otter Pale Ale Malt
7.5 oz Caramel Malt 35L
3.75 oz Crystal 120
.7 oz Galena (13.0%) - added during boil, boiled 60.0 min
1.00 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea WYeast 1469PC West Yorkshire

00:03:00 Mash-In - Liquor: 2.43 gal; Strike: 167.74 °F; Target: 152 °F
01:03:00 Rest - Rest: 60 min; Final: 150.1 °F
01:03:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 150 °F, 0.0 min; Sparge #2: 3.19 gal sparge @ 175 °F, 0.0 min; Sparge #2: 3.19 gal sparge @ 175 °F, 0.0 min; Total Runoff: 7.87 gal

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