ESB brew day
Last night, Corey and I brewed a Fuller's ESB clone. The recipe is:
5.5lb british extra light malt extract (powder)
0.5lb crystal (40 deg. L)
1.0lb flaked maize
0.25# dark Belgian candi sugar (275 deg. L)
1 oz Bullion pellets (8.5 AAU) 60 mins
1 oz Bullion pellets (8.5 AAU) 20 mins
1 oz Goldings flowers (4.5 AAU) 20 mins
0.75 oz Goldings flowers (4.5 AAU) 10 mins
0.25 oz goldings flowers dry-hopped in secondary
Wyeast 1968 London Ale
The yeast was a smack-pack, which I had started 2 days before. On brewday, the pack was fully inflated.
I recently bought a 5gall. cooler (cylinder style) and converted it to a mash tun. I tried to do this with minimal modification. A 1.5" length of 5/16"ID,7/16"OD vinyl tubing fit nicely into the inside of the existing tap on the cooler. Into the other end of the tube, I put a 3/8" brass T-connector, then on the other two ends of the T-connector, I attached a 20" stainless steel braided tube with cable ties. The braided tube was obtained from a faucet supply tube - the fittings on the ends cut off, and the plasitc tube inside removed.
We mashed the crystal malt and flaked maize in about a gallon of water at 154 degF for 70 minutes.
We recirculated the first runnings back into the tun, until the wort became clearer. The braided tubing did a good job of keeping solids out of the stream. We sparged wth another gallon. I put a plastic lid on the surface, which really helped stop the grain bed getting stirred up.
Once this wort was collected in the pot, the volume was made up to a bit over 5 gallons, and the malt extract and candi sugar added. Bringing the whole thing to the boil probably took over an hour. The boil lasted an hour, using the hop schedule above.
Boiling this much wort on one stove burner is not very efficient - I'm looking forward to using Mo's propane burner next time.
15 minutes before the end of the boil, I added the chiller coil, to sanitise it.
After boiling, the wort was chilled in 30-40 minutes. We aerated by pouring between the pot and a sanitised bucket a few times. I collected a sample, which had a 1052 or 1053 OG which is right on target for the recipe. I think the finished beer may well have a good head - the head on the sample had still not fully settled after I looked at it the next morning.
The finished wort was funnelled into the 6.5gal. carboy and the yeast pitched. The next morning slow bubbling was observed.
5.5lb british extra light malt extract (powder)
0.5lb crystal (40 deg. L)
1.0lb flaked maize
0.25# dark Belgian candi sugar (275 deg. L)
1 oz Bullion pellets (8.5 AAU) 60 mins
1 oz Bullion pellets (8.5 AAU) 20 mins
1 oz Goldings flowers (4.5 AAU) 20 mins
0.75 oz Goldings flowers (4.5 AAU) 10 mins
0.25 oz goldings flowers dry-hopped in secondary
Wyeast 1968 London Ale
The yeast was a smack-pack, which I had started 2 days before. On brewday, the pack was fully inflated.
I recently bought a 5gall. cooler (cylinder style) and converted it to a mash tun. I tried to do this with minimal modification. A 1.5" length of 5/16"ID,7/16"OD vinyl tubing fit nicely into the inside of the existing tap on the cooler. Into the other end of the tube, I put a 3/8" brass T-connector, then on the other two ends of the T-connector, I attached a 20" stainless steel braided tube with cable ties. The braided tube was obtained from a faucet supply tube - the fittings on the ends cut off, and the plasitc tube inside removed.
We mashed the crystal malt and flaked maize in about a gallon of water at 154 degF for 70 minutes.
We recirculated the first runnings back into the tun, until the wort became clearer. The braided tubing did a good job of keeping solids out of the stream. We sparged wth another gallon. I put a plastic lid on the surface, which really helped stop the grain bed getting stirred up.
Once this wort was collected in the pot, the volume was made up to a bit over 5 gallons, and the malt extract and candi sugar added. Bringing the whole thing to the boil probably took over an hour. The boil lasted an hour, using the hop schedule above.
Boiling this much wort on one stove burner is not very efficient - I'm looking forward to using Mo's propane burner next time.
15 minutes before the end of the boil, I added the chiller coil, to sanitise it.
After boiling, the wort was chilled in 30-40 minutes. We aerated by pouring between the pot and a sanitised bucket a few times. I collected a sample, which had a 1052 or 1053 OG which is right on target for the recipe. I think the finished beer may well have a good head - the head on the sample had still not fully settled after I looked at it the next morning.
The finished wort was funnelled into the 6.5gal. carboy and the yeast pitched. The next morning slow bubbling was observed.
posted by number9 at 10:04 AM
1 Comments:
i had a good time, thanks for inviting me over. pretty fascinating. i hope the result is good.
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