Redhook ESB clone

(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.015 IBU = 27 SRM = 13 ABV = 5%

Ingredients

9 lbs. 14 oz. (4.5 kg) 2-row pale malt
1 lb. 2 oz. (0.51 kg) Caramunich® malt (60 ºL)
0.4 lbs. (0.51 kg) Carapils malt
5 AAU Willamette hops (60 mins) (1.0 oz./28 g of 5% alpha acid)
2 AAU Tettnanger hops (15 mins) (0.5 oz./14 g of 4% alpha acid)
2.5 AAU Willamette hops (15 mins) (0.5 oz./14 g of 5% alpha acid)
1.5 oz. (43 g) Tettnanger hops (0 min.)
1.5 oz. (43 g) Willamette hops (5 min.)
0.4 oz. (11 g) gypsum (CaSO4)
1 tsp. Irish moss (15 mins)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

In kettle, mash in at 150 °F (66 ºC) and add gypsum (CaSO4). Rest for 15 minutes then add 1 gallon (3.8 L) of hot water. Heat mash to 161 °F (71.5 °C) and let rest for 45 minutes. Heat up to 169 °F (76 °C) and let rest 5 minutes. Transfer mash to lauter tun. Sparge with 3 gallons (11 L) of sparge water to 169 °F (76 °C). Boil for 60 minutes, adding hops and Irish moss with indicated time remaining in ingredient list. Add final hops at knockout (end of boil) and hold for 5-10 minutes before cooling. Cool wort, transfer to fermenter and pitch yeast. Ferment at 68 °F (20 °C).

Partial mash option: Replace 2-row with 1.75 lbs. (0.79 kg) Coopers Light dried malt extract, 3.75 lbs. (1.7 kg) Coopers Amber liquid malt extract and 1.0 lb. (0.45 kg) 2-row pale malt. Steep grains at 150 °F (66 °C) in 4.5 qts. (4.3 L) of water for 45 minutes. Add water to make 3 gallons (11 L) of wort, add dried malt extract and boil for 60 minutes. Add liquid malt extract for final 15 minutes of the boil.