All Grain Yeast:
1968 ESB Yeast Starter:
Please Batch Size (Gallons):
5.5 Original Gravity:
1.050 Final Gravity:
30 Boiling Time (Minutes):
14 Primary Fermentation (# of Days & Temp):
21 @ 65˚
10.5lb British Crisp Maris Otter
1lb British Crystal 60˚L
0.5lb Wheat Malt
0.1lb Roasted Barley
1.25oz East Kent Goldings, 5.5% AA, 60min (25.4 IBU)
0.5oz East Kent Goldings, 5.5% AA, 10min (5.0 IBU)
Single Temperature Infusion, 60 minutes, at 154˚.
Carbonated to 1.8 volumes.
This was our first kegged beer, and I think we had some issues with keg carbonation and sanitation, but it ended up delicious, solid malt backbone, well balanced. I think I might go for a slightly larger hop flavour in my next formulation.
Formulated for 60% efficiency and 5.5 Gal. People with really good systems should scale this way down.