All Grain ESB
I was particularly happy with how the ESB turned out, so I'm going to play around with this recipe a bit. Firstly, I'm going to attempt converting it to all-grain. Secondly I think it was a bit to bitter for an ESB. I'll replace the Bullion with Challenger. This should be more in line with the ESB style.
Here's the modified recipe:
5lb 2-row Brewer's Pale Malt
5lb 2-row Pilsen Malt
1lb flaked maize
0.5lb Crystal Malt (40 deg l)
0.25lb Dark Belgian candi sugar
1oz Challenger (60 mins)
1oz Challenger (20 mins)
1oz Kent Goldings (20 mins)
0.75oz Kent Goldings (10 mins)
0.25oz Kent Goldings (dry-hopped in secondary)
Wyeast 1968 London Ale
I mashed in 4.5 gallons water at 155 degF for 1 hour, then sparged with an additional 2.5 gallons at 180 degF.
During sparging, I managed to lose maybe as much as a gallon through spillage. I need to improve the outlet valve of the mashtun cooler. It just fell off, and hot wort was spraying all over the floor. I cleaned the floor 5 times before it ceased to be sticky.
Another small problem was the manifold at the bottom of the mash tun seemed to rise up into the grist during stiring. For next time I have put a piece of copper pipe around the far end to weigh it down.
I split the wort between Jeremy's 7 gallon pot and my 3 gallon pot. I added hops only to the large pot. The small pot boiled for about 15 minutes. Once the hot break stage was passed, I stopped boiling, and put the chiller coil in. The small pot was cooled by the time large pot was done with its hop additions.
I used a funnel with a strainer for the first time to remove the hops from the cooled wort. I found the strainer blocked up pretty quickly, so had to be cleaned out a lot. This required a lot of handling of the strainer, which is not ideal.
OG was measured at 1052.
Here's the modified recipe:
5lb 2-row Brewer's Pale Malt
5lb 2-row Pilsen Malt
1lb flaked maize
0.5lb Crystal Malt (40 deg l)
0.25lb Dark Belgian candi sugar
1oz Challenger (60 mins)
1oz Challenger (20 mins)
1oz Kent Goldings (20 mins)
0.75oz Kent Goldings (10 mins)
0.25oz Kent Goldings (dry-hopped in secondary)
Wyeast 1968 London Ale
I mashed in 4.5 gallons water at 155 degF for 1 hour, then sparged with an additional 2.5 gallons at 180 degF.
During sparging, I managed to lose maybe as much as a gallon through spillage. I need to improve the outlet valve of the mashtun cooler. It just fell off, and hot wort was spraying all over the floor. I cleaned the floor 5 times before it ceased to be sticky.
Another small problem was the manifold at the bottom of the mash tun seemed to rise up into the grist during stiring. For next time I have put a piece of copper pipe around the far end to weigh it down.
I split the wort between Jeremy's 7 gallon pot and my 3 gallon pot. I added hops only to the large pot. The small pot boiled for about 15 minutes. Once the hot break stage was passed, I stopped boiling, and put the chiller coil in. The small pot was cooled by the time large pot was done with its hop additions.
I used a funnel with a strainer for the first time to remove the hops from the cooled wort. I found the strainer blocked up pretty quickly, so had to be cleaned out a lot. This required a lot of handling of the strainer, which is not ideal.
OG was measured at 1052.
posted by number9 at 10:50 PM
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