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Old 02-04-2009, 06:25 PM   #1
flyangler18
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Default All-Grain - Old Boot ESB

Recipe Type: All Grain
Yeast: 1469PC
Yeast Starter: 1L for 3338
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.014
IBU: 34
Boiling Time (Minutes): 90
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 21 days @ 67
Tasting Notes: My go-to yeast for this beer is the commonly available Wyeast 1968

I have brewed this ESB several times, and I'm familiar enough with the base recipe to begin experimenting with different yeast strains. My go-to strain is 1968: London ESB; this strain is highly flocculant and I'm always thrilled to see just how bright the beer is after 21 days.

As you'll note in the recipe below, I'm next brewing this ESB on Saturday utilizing a VSS release from Wyeast: 1467PC West Yorkshire and intend to wash and bank this yeast after the ferment.

Description from Wyeast:

Quote:
West Yorkshire Ale 1469PC Activator. This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB, and mild ales. Reliably flocculent, producing bright beer without filtration.

Old Boot ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: Jason Konopinski
Date: 2/3/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 75%
Calories: 169.75 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.048 - 1.060)
|============#===================|
Terminal Gravity: 1.013 (1.010 - 1.016)
|===============#================|
Color: 13.95 (6.0 - 18.0)
|==================#=============|
Alcohol: 5.02% (4.6% - 6.2%)
|============#===================|
Bitterness: 31.9 (30.0 - 50.0)
|=========#======================|

Ingredients:
10 lb Maris Otter Pale Ale Malt
0.5 lb British Dark Crystal
0.31 lb Belgian Aromatic
28.35 g Goldings (5.0%) - added during boil, boiled 0.0 min
20.0 g Magnum (14.5%) - added during boil, boiled 60 min
1.0 ea Wyeast 1469PC West Yorkshire

00:03:00 Dough-In - Liquor: 3.5 gal; Strike: 167.93 °F; Target: 154 °F
01:03:00 Sacch Rest - Rest: 60 min; Final: 154.0 °F
01:33:00 Lautering & Sparge - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #2: 2.72 gal sparge @ 180 °F, 10 min; Sparge #2: 2.72 gal sparge @ 180 °F, 10 min; Total Runoff: 7.87 gal

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Last edited by flyangler18; 11-06-2009 at 02:43 AM.
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Old 03-03-2009, 05:44 PM   #2
flyangler18
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Just harvested the West Yorkshire yeast this morning when racking Old Boot over to the keg. One of the most viscous pure yeast slurries I've seen- like Bisquick!

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