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-   -   brewing an ESB today (http://www.homebrewtalk.com/f37/brewing-esb-today-295192/)

GoldenShowerGladiator 01-16-2012 01:53 PM

brewing an ESB today
recipe looks like this:

5 lbs Light DME

1 lb Munich
1 lb Crystal 60L
.25 lb Biscuit
.25 lb Victory
.25 lb White Wheat

.5 oz Magnum (60)
.5 oz Challenger (45)
1 oz Challenger (30)
.5 oz Glacier (15)

2 packs of Wyeast 1968 (didn't have time to make a starter so i grabbed 2)

GoldenShowerGladiator 01-16-2012 01:56 PM

only thing i'm doing differently today is a full boil. i bought a Brewers Best 30 qt stainless steel pot so i'm hoping this puts an end to the last few years of partial boils. any tips? i was going to steep with 2 gallons for 30 minutes @ 155 degrees. i take it i then add water to get up to 6.5 gallons? or should i go less?

Calder 01-16-2012 04:49 PM

If you want to get anything out of the Munich, Biscuit, Victory, and Wheat, you should 'steep' the grains in 3.5 quarts (7 pints) of 155 F water for 30 minutes.

These grains need to be mashed. Reducing the amount of water keeps the concentration of enzymes in the 'mash' high enough to find and convert the starches.

GoldenShowerGladiator 01-16-2012 05:12 PM

using the 1 gallon of water per pound of grain formula that gets tossed around here means i should steep in 2.75 gallons of water, no?

llamabox 01-16-2012 05:21 PM

Not 1 gallon but 1 quart. Or more like 1.5qt per pound of grains.

Calder 01-16-2012 05:30 PM


Originally Posted by GoldenShowerGladiator (Post 3671302)
using the 1 gallon of water per pound of grain formula that gets tossed around here means i should steep in 2.75 gallons of water, no?

I use 1.3 quarts per lb. Once you have mashed, if you rinse the grains in 170 F water, you will get more sugars out. You can do it by putting a gallon of water in a pot and heating to 170 F. Once you have mashed the grains, drain them and then place in this next gallon of water. Leave it for 10 minutes and then remove the grains.

GoldenShowerGladiator 01-16-2012 06:44 PM

damn. i don't see any way i can use that little water without just dumping the grains straight in. i'm going to use a gallon of water and a paint strainer and see how that goes

Bob 01-16-2012 08:17 PM

You're going to be making a thick porridge. That's the mash. Stir it well so there are no clumps, cover it and leave it alone for at least 30 minutes. I use a paint-strainer bag for this in an old - and I mean OLD - enameled cooler, like an Igloo cooler from the 1950s (it's called an Artic Boy and I got it for free from my dad, stop laughing). You can do it in another, smaller stockpot (by "smaller" I mean 10-15 quart) using the paint strainer bag.

Check out Deathbrewer's stovetop partial mash tutorial here. It's easy! :D


Bob :mug:

GoldenShowerGladiator 02-18-2012 08:22 PM

having a carb problem with this beer. i ended up bottling 4.5 gallons of this and i carbed with 2 ounces of priming sugar. i popped one open today and it didn't have too much carbonation to it. it hissed as i popped the top but there was no head at all within seconds. i tried to keep the carbonation level low due to style. is there a simple solution to fix this. i was thinking maybe i could pop the tops off and add one of those tablets for carbonating i've seen at my LHBS?

GoldenShowerGladiator 02-18-2012 08:30 PM

i should note that they've been carbing for 15 days now.

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