Recipe Type: All Grain Yeast: Wyeast 1335 Briitish Ale II Yeast Starter: no Additional Yeast or Yeast Starter: none Batch Size (Gallons): 3 1/2 Original Gravity: 1.055 Final Gravity: 1.011 IBU: 37 Boiling Time (Minutes): 60 Color: 13 SRM Primary Fermentation (# of Days & Temp): 20 day @ 68-72 dgrs Additional Fermentation: 24 hours cold crash Secondary Fermentation (# of Days & Temp): 21 day @ 68-72 dgrs Tasting Notes: 3rd Place English Bitters Lehigh Valley Homebrewers Malt Madness (20 entries)
Befuggled
5.10 lbs Belgian Pale Malt - Dingeman’s
.40 lbs Belgian Biscuit Malt - Dingeman’s
.40 lbs Crystal 20L – Briess
.10 lbs Chocolate Wheat – Weyermann
.9 oz Fuggles Hops – Alpha 4.50% - FWH
.5 oz Fuggles Hops – Alpha 4.50% - 15 min
.5 oz Fuggles Hops – Alpha 4.50% - 5 min
.5 oz Fuggles Hops – Alpha 4.50% - Dry Hop
Wyeast 1335 Briitish Ale II
3 gallon Igloo MLT
Infusion Mash-in to 108 degrees - .75 qts/lb for 30 minutes
Infusion Step to 150 degrees - 1.5 qts/lb for 60 minutes
Decoction Mash-out w/ 5 qts thin mash to 168 degrees
Batch Sparge 2 X 7 qts
60 minute boil
75% Efficiency
Ferment in 5 gallon glass carboy
Note:
Had a problem with a bad modification I made to my MLT. Ran very slow!
Edit:
This small batch was a trial run for the recipe and some techniques new to me. I followed it with a 5 gallon batch with changes to both the recipe and method. The original recipe is what is posted here, because this is what was submitted to the competition.
__________________ Think of me what you will
I've got a little space to fill
--Tom Petty
I might try this soon. What were the changes you made to the original recipe & why?
The recipe was scaled evenly to 5 gallons. The only exception was reducing the percentage of pale malt in order to add a half pound of Light Munich. I was hoping to add some additional malt character (per comp score sheet) and may be a little toastiness. As for technique, this time I went with a double decoction.
The addition of the Light Munich worked out well. Exactly as expected, but next time I'll go back to only a mash-out decoction. I don't think the double had any significant effect on the final product and it was a whole lot of work.
Good luck if you try this! Let me know how it turns out. It’s my wife’s favorite beer, so I have to make sure I always have some on tap.
__________________ Think of me what you will
I've got a little space to fill
--Tom Petty
Oooh!! Be sure to let us know how this turns out! Fuggles is my No. 1 favourite hop. It makes a nice change to see so much of it in one recipe! This could be one for me to try later if it works well, methinks.
__________________
Why do they never tell you they are a guy until AFTER you put your hand up their skirt?
Although I still have some nostalgic memories from the original recipe, the five gallon batch was excellent. Good enough so that it is gone and there is another batch in the basement secondary right now. I’ve pretty much stuck to the methods used for the original batch with the step mash and decoction mash-out. If your friend tries this, let me know how it turns out. The new ingredient list is here:
10.00 lbs Belgian Pale – Dingeman 1.00 lbs 20L Crystal – Briess .75 lbs Belgian Biscuit – Dingeman .50 lbs Light Munich – Weyermann .13 lbs Chocolate Wheat - Weyermann 1.00 oz Fuggles Hop Pellets – Alpha 4.0% - FWH 1.00 oz Fuggles Hop Pellets – Alpha 4.0% - 60 min 1.00 oz Fuggles Hop Pellets – Alpha 4.0% - 15 min 1.00 oz Fuggles Hop Pellets – Alpha 4.0% - 5 min 1.00 oz Fuggles Hop Pellets – Alpha 4.0% - Dry Hop 1.00 tsp Irish Moss 1.00 tbs pH Stabilizer Wyeast 1335 British Ale II (2nd Generation)
__________________ Think of me what you will
I've got a little space to fill
--Tom Petty
All-Grain - Befuggled (ESB)
. I'll have some IPA and my Rye ale for you.
Linear Mode
