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Posted by tgl on 2007-10-01 16:10:46 +0000

Batch #11: ESB

2007SEP30 2.5g water 8oz Light Munch 10oz Crystal ~60L 8oz Flaked Barley 2oz Roasted Barley 25min @ 160F 8lb Alexander's Pale Malt Extract Boil 70min: 1oz UK Kent Golding Plug (5.0%) 1oz UK First Gold Plug (6.5%) 40min: 1oz UK Fuggle Plug (5%) 20min.: 1oz UK Fuggle Plug (5%) Added 3.5g water to fermeneter Pitched Wyeast Activator, #1968 London ESB OG: 1.056 source Not the most sanitary brewing session, but will see how it goes. All ingredients from Strange Brew. I'll probably use them again, since I can't stand the shop near Porter Sq. (nor am I ever around when it's opened), and I don't know of any shops on the North Shore. They had to make substitutions to my order, like plugs for whole leaf, which they called to confirm. They did not ship the Crystal malt (which they then shipped the next day after I called), and I didn't notice until brew day that they sent UK First Gold instead of a second ounce of UK Ken Golding. Yeast are active this morning.

Posted by ConorClockwise on 2007-10-01 14:41:34 +0000

Mmm, tasty. Priming?

Posted by tgl on 2007-10-01 15:05:46 +0000

I've got an old package of corn sugar, that'll do it. I noticed in my brew log that my last two or three batches have been ESB. They have all been a couple years apart (Batch #10 was 2003). Every time I start to brew my thought must be "ESB should be a successful homebrew attempt". I think that's true.

Posted by Corby Trouser Press on 2007-10-01 15:54:36 +0000

thats some serious fuggleage - 10 oz??

Posted by Corby Trouser Press on 2007-10-01 15:55:04 +0000

or is that 1 OZ? im a fool

Posted by tgl on 2007-10-01 16:07:53 +0000

Typo. One (1) ounce. ...how many grams is that, virtue? Still, a total of four ounces is quite a bit of hops. I might have held back the last addition to 10 minutes to get more of an aroma element. We'll see.

Posted by Corby Trouser Press on 2007-10-01 16:10:44 +0000

i did that with mine - stopped the boil and added 1/2 Oz of cascade and let that sit for 10 mins before cooling, going to dry hop with another 1/2 Oz of cascade as well

Posted by tgl on 2007-10-01 16:11:00 +0000

I've never dry hopped. Maybe I should have reserved a 1/2 ounce of First Gold for that. The recipe I used only called for 1.5 ounces of bittering hops.

Posted by pchippy on 2007-10-01 16:17:20 +0000

One double-dipping technique I've tried: Boil a pot of water, shut it off and steep fresh hops in it to make a tea of aromatic yumminess. Set that aside, strain out the hops, then take those same hops and boil the heck out of them in a different pot of water to make an infusion of lovely hoppy bitterness. Add both to your wort, after the boiling of the malt. End result: both bittering and aroma from the same batch of hops. Fewer trips to the loathed homebrew-supply store.

Posted by MF DU on 2007-10-01 16:36:07 +0000

I will have to get ready for you if you decide to come out for the Monson marathon...

Posted by ConorClockwise on 2007-10-01 16:42:35 +0000

Boulder Brewing Co. does almost the exact same thing with their 'Hazed and Infused' beer.

Posted by tgl on 2007-10-03 20:20:50 +0000

No krausen this morning. Not quite 3 days since I pitched the yeast, time to move to the second carboy?

Posted by tgl on 2007-10-27 14:04:00 +0000

2007OCT25 Primed with 3/4 cup of dextrose. 48 12oz. and one (1) 22oz. Plus three pints for sampling. FG 1.016 (~5.5% ABV) Bitter, bitter. A bit of an aroma. Rich mouthfeel. Can't wait to pour it.

Posted by tgl on 2007-11-08 02:46:57 +0000

2007NOV07 Watery as it hits, but then a slight maltiness followed by overpowering bitterness. Good head retention..

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Batch #11: ESB