NW ESB-Inspired Oatmeal ESB Conditioned with Oak Chips ("Old Druid")
(Extract/Grain)
6lb Pale Malt Extract
1lb 40L Crystal Malt Grains
.5lb 20L Crystal Malt Grains
2oz. Quick Oats
1oz. US Goldings Hops (60min)
.5 Fuggles Hops (30min)
1oz. (Backyard Harvest[Magnum]) Hops (15min)
.5oz. Amarillo Hops (1min)
4oz. Lightly Toasted Oregon Oak Chips
White Labs WLP005 British Ale Yeast
OG: 1.042 (Before Temperature Correction)
Corrected OG: 1.050
Potential ABV: 6.6%
Estimated IBUs: 50.56
Fermentation Temp: 70f
This recipe was inspired by Deschutes' Bachelor ESB and Redhook ESB because I like the flavor of those Beers and I found approximated clones during my recipe research. I based the malt profile and the mix of hops around those recipes, though not the exact same ingredients in the same proportions or schedule.
I had planned on using East Kent Goldings, but when I was shopping the hops I chose the US Goldings (the store happened to be out of the UK hops and I figured I'd try it this way.)
I'll update this info when I bottle and we'll see how if fermentation has changed our sweet liquid into Beer.
(And how it tastes after 3 weeks with the oak chips in the fermenter!)
