Grand Teton Brewing Company: Bitch Creek ESB (Extra Special Brown) clone

Grand Teton Brewing Company: Bitch Creek ESB (Extra Special Brown) clone

(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.015
IBU = 54 SRM = 25 ABV = 6.1%

Bitch Creek balances big malt sweetness and robust hop flavor for a full-bodied, satisfying mahogany ale. This year-round offering has claimed 15 gold medals in national competitions.

Ingredients
8 lbs. 5 oz. (3.8 kg) 2-row pale malt
2 lbs. (0.94 kg) Weyermann melanoidin malt
14.5 oz. (0.41 kg) Weyermann Caraaroma® malt (30 °L)
1 lb. 5 oz. (0.6 kg) Weyermann Caramunich® III malt (58 °L)
6.25 oz. (0.18 kg) Weyermann Caraamber® malt (150 °L)
1.47 AAU Galena hops (45 min.) (0.12 oz./3.5 g at 12% alpha acids)
1.47 AAU Chinook hops (45 min.) (0.12 oz./3.5 g at 12% alpha acids)
1.47 AAU Centennial hops (45 min.) (1.5 oz./4.2 g at 10% alpha acids)
1.76 AAU Galena hops (30 min.) (0.15 oz./4.2 g at 12% alpha acids)
1.76 AAU Chinook hops (30 min.) (0.15 oz./4.2 g at 12% alpha acids)
2.47 AAU Centennial hops (30 min.) (0.25 oz./7 g at 10% alpha acids)
2.67 AAU Galena hops (15 min.) (0.22 oz./6.3 g at 12% alpha acids)
2.67 AAU Chinook hops (15 min.) (0.22 oz./6.3 g at 12% alpha acids)
3.21 AAU Centennial hops (15 min.) (0.32 oz./9.1 g at 10% alpha acids)
10.75 AAU Centennial hops (5 min.) (1.1 oz./30 g at 10% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.6 oz. (16 g) Centennial hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
¾ cups (150 g) dextrose (if priming)

Step by Step
Mash the grains at 156 °F (69 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 60 °F (16 °C). After fermentation is complete, bottle or keg as usual.

Extract with grains option: Reduce the 2-row pale malt in the all-grain recipe to 8 oz. (0.23 kg) and add 4.25 lbs. (1.9 kg) Muntons light dried malt extract. Steep the crushed grains in 2 gallons (7.5 L) at 156 °F (69 °C) for 30 minutes. Remove grains and rinse with 1 gallon (4 L) of hot water. Stir in the dried malt extract and top off to 6 gallons. Bring the wort to a boil and boil for 60 minutes adding hops at the times indicated. Follow the all-grain instructions for fermentation schedule.