
Method: | All Grain |
5/20/11 - Brewed after work on a Friday which was difficult. Before I left Cara fired up the burner on the strike water, but I mistimed things and the water was boiling by the time I got home (needed to be around 170). Some ice lowered the temp quickly though. A recipe I found recommended mashing at 165 which seemed ridiculously high, so I decided on 158 as a safer option; still higher than I mash for most beers but I figure with the sugar and syrup it will be fermentable enough. I forgot that the timer I set was counting down to the first hop addition and not to the end of the boil so I added 1 oz of Goldings at 30 mins, instead of 15 minutes like the recipe I have called for. Then I ended up adding the 5 minute hops at 20 minutes, at which point I noticed the boil volume was too high and my mistake became apparent. In order to still get the proper late hop aroma, I added 1.33 oz of Goldings to the kettle a few minutes into chilling. I expect the beer to have a few too many IBUs, and perhaps a bit more hop aroma than an ESB should, but I can't imagine it will be something that time wont fix. I was able to find Lyle's Golden Syrup and Demerrara sugar at 17th street market for fairly reasonable prices. They also had black treacle there which I may put in a porter sometime in the future. I overchilled the beer to 55 degrees and didnt want to pitch the yeast that cold so I left it overnight in the carboys to get the temp up. It only got up to 62 at which point I pitched the yeast and let it ride. within 12 hours the temp had overshot my target of 68 and got up to 72 so I slowly lowered the temp to 68 which I think slowed fermentation a bit. Raised temp up to 72 for a diacetyl rest. I plan to serve this at 55, and possibly through the nitro tap. |
Grains | ||
15.00 pounds | 81.1% of grist | |
1.50 pounds | 8.1% of grist | |
1.00 pounds | 5.4% of grist | |
1.00 pounds | 5.4% of grist | |
18.50 pounds | Total Grain Weight | 100% of grist |
Adjuncts | ||
2.00 pounds | Lyle's Golden Syrup | |
0.50 pounds | Dememera Sugar | |
Hops | ||
1.50 ounces |
15.4% Pellets @ 60 minutes Type: Bittering Use: Boil |
23.1 AAUs |
1.00 ounces |
4.5% Pellets @ 30 minutes Type: Aroma Use: Boil |
4.5 AAUs |
1.00 ounces |
4.5% Pellets @ 20 minutes Type: Aroma Use: Boil |
4.5 AAUs |
1.30 ounces |
4.5% Pellets @ 0 minutes Type: Aroma Use: Aroma |
5.9 AAUs |
4.80 ounces | Total Hop Weight | 38 AAUs |
Yeast | ||
Wyeast 1968 London ESB — Liquid — 600 ml of slurry |
Mash at 158 Can replace the domestic 2 row w/ Maris Otter (also remove Biscuit malt) |
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