Crooked River Brewing Co. Settler’s Ale ESB clone
Crooked River Brewing Co.’s Settler’s Ale ESB
(5 gallons/19 L, all-grain) OG = 1.059 FG = 1.016 IBU = 45 SRM = 14 ABV = 5.9% This English style extra special bitter gets the American hop treatment with a big boost of Cascade. Ingredients 9.5 lbs. (4.3 kg) 2-row pale malt 1 lb. (0.45 kg) aromatic malt 1 lb. (0.45 kg) crystal malt (30 °L) 1 lb. (0.45 kg) British crystal malt (55 °L) 9.6 AAU Horizon hops (60 mins.) (0.75 oz./21 g of 12.8% alpha acid) 6.75 AAU East Kent Goldings hops (30 mins.) (1.5 oz./42 g of 4.5% alpha acid) 6.8 AAU Cascade hops (3 mins.) (1 oz./28 g of 6.8% alpha acid) 1 oz. (28 g) Cascade hops (dry hop) 1 tsp. Irish moss White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast 3/4 cup (150 g) dextrose (for priming) Step by Step Mash at 150 °F (66 °C) for 60 minutes. Vorlaf until your runnings are clear, sparge, and boil for 90 minutes, adding the hops at the times indicated in the ingredients list. After the boil, turn off the heat and chill the wort rapidly to 68 °F (20 C). Aerate the wort well, and pitch the yeast. Ferment at 68–70 °F (20–21 °C). Add the dry hops when the gravity has dropped to about 1.025. When final gravity is reached, bottle or keg as usual. Age two to three weeks before serving. Extract with Grains Option: Omit the 2-row pale malt. Add 6.6 lbs. (3 kg) Muntons light liquid malt extract and 0.25 lb. (0.11 kg) Muntons light dried malt extract. Steep the grains in 3 gallons (11 L) of water at 150 °F (66 °C) for 30 minutes. Add the malt extracts and bring to a boil. Boil for 60 minutes, adding the hops at the times indicated in the ingredients list. After the boil, cool the wort, transfer to a sanitary fermenter, top off with cool water to 5.5 gallons (21 L), aerate well and pitch the yeast. Follow the remainder of the all-grain recipe.
