Speedway Brewing Co.’s Speedy Kiwi 5.6 ESB clone
Speedway Brewing closed its doors in 2010, but we do still have the recipe for their Speedy Kiwi ESB. While it is based on the English style, it comes with its own American twist.
Speedy Kiwi 5.6 ESB clone
Speedway Brewing Co., WA
(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.015
IBU = 38 SRM = 11 ABV = 5.6%
Ingredients
6.6 lbs. (3 kg) Briess light, unhopped, malt extract
1.5 lbs. (0.68 kg) Victory® malt
6 oz. (0.17 kg) wheat malt
5 oz. (0.14 kg) crystal malt (60 °L)
2 oz. (57 g) Carapils® malt
6.3 AAU East Kent Goldings pellet hops (60 min.) (1.5 oz./ 43 g of 4.2% alpha acids)
2.1 AAU east Kent Golding pellet hops (30 min.) (0.5 oz./ 14 g of 4.2% alpha acids)
5.5 AAU Amarillo® pellet hops (0 min.) (0.75 oz./ 21 g of 7.3% alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes of the boil)
White Labs WLP025 (Southwold Ale) or Wyeast 1968 (London ESB) yeast
3⁄4 cup (150g) of corn sugar for priming
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8L) of hot water.
Add the liquid malt extract and bring to a boil. While boiling, add the hops and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate. Allow the beer to cool to 70 ºF (20 ºC) and hold until fermentation is complete. Transfer to a carboy, avoiding any splashing. Let the beer condition for one week and then bottle or keg. Carbonate and age for 2 weeks.
All-grain option: This is a single step infusion mash. Replace the malt syrup with 8.5 lbs. (4 kg) ESB malt and 1.5 lbs. (0.68 kg) 2-row pale malt. Mix the crushed grain with 3.5 gallons (13 L) of 172 °F (78 °C) water to stabilize at 155 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1.25 oz. (35 g) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.
Note: ESB malt is produced by Gambrinus. If it is not available substitute Maris Otter pale malt.
