Bargeman's Blue Cap ESB Recipe

Bargeman's Blue Cap ESB Extra Special Bitter Recipe

"Bargeman's Blue Cap" ESB
Pale Ale - English

3 lbs. Light DryMalt Extract
3 lbs. Amber Dry Malt Extract
12 oz. Belgian Caravienne Malt
2 oz. Extra Dark Caramel Malt 120
1 tsp. Gypsum
1/4 tsp. Calcium Chloride
1 tsp Irish Moss
1/2 oz. Columbus Hop Pellets
(60 min.) 24.80 IBU
1 oz. Kent Golding Hop Pellets
(dryhopped) 4.14 IBU
Water to 5 gallons
3/4 cup Corn Sugar for priming
1 pack #1968, #WLP002, or WLP 023 Ale Yeast

SG 1.054 IBU 28.94

ITEMS FROM THESE INSTRUCTIONS MAY BE FOUND BELOW OR IN THE SHOPPING AREA OF OUR WEBSITE.

Briess Light Dry Malt Extract - 3 lb.
Average rating:
Briess Amber Dry Malt Extract - 3 lb
Belgian Caravienne Malt - 20L - 1 lb.
A light crystal/caramel malt made in Belgium. Due to the caramelisation and low drying temperatures, its specific taste is achieved with light fruit character in addition to sweetness.
Briess Caramel Malt - 120L - 1 lb.
Average rating:
Lower usage rates provide figgy dried fruit and toffee notes while higher percentages increase the bittersweet burnt sugar character.
Gypsum - Calcium Sulphate 2 oz.
Chalk - Calcium Carbonate 8 oz.
Irish Moss Kettle Fining - 2 oz
Average rating:
Corn Sugar for Priming, 5 oz
1968 London Special Ale Wyeast Smackpack