All-Grain - She's Got Balls Double ESB

jgourd · 10-20-2010, 02:08 AM

Recipe Type: All Grain
Yeast: White Labs WLP007
Yeast Starter: 3500 mL
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.018
IBU: 52
Boiling Time (Minutes): 90
Color: 15 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 66F
Tasting Notes: Nice maltiness and bitterness with slight warming from the alcohol. Very Brit!

Meant to be modeled after Real Ale Phoenixx Double ESB. This is malty with a great bitterness that balances it quite well. The UK hops lend a unique flavor that I like. It's still young, and I get a fair amount of alcohol warmth and aroma that I hope fades over time.

Code:

She's Got Balls Double ESB
--------------------------
Batch Size: 5.50 gal (7.76 gal preboil)
Estimated OG: 1.070 SG (actual: 1.065 SG)
Estimated FG: 1.018 SG (actual: 1.018 SG)
Estimated IBUs: 51 (Tinseth; actual: 52)
Estimated Color: 15 SRM (actual: 15 SRM)
Brewhouse Efficiency: 73% (actual: 68%)
Boil Time: 90 minutes

Grains:
14.00# Pale Ale malt (90.32%)
1.00# British carastan (6.45%)
0.50# Caramel/Crystal 150L (3.23%)

Hops:
1.00 oz Challenger (UK) (7.0%) @90 min
1.00 oz Kent Golding (7.2%) @45 min
1.00 oz Kent Golding (7.2%) @20 min
0.25 oz Phoenix (UK) (10.0%) @10 min
1.75 oz Phoenix (UK) (10.0%) @0 min

Yeast:
White Labs WLP007 (English Ale) (English Ale)

Mash/Sparge Schedule:
Single Infusion, 152F; Batch Sparge
Mash for 60 min at 152F w/ 5.04 gal of water at 166F
Mashout w/ 2.62 gal of water at 210F; hold for 10 min
Batch sparge w/ 2.30 gal of water at 193F; hold for 10 min

Fermentation Schedule:
Primary Fermentation: 14 days @66F

jgourd · 01-01-2011, 08:31 PM

Spitzbube · 01-05-2011, 06:38 AM

So which part refers to the "balls"? Curious backstory I am sure.

jgourd · 01-05-2011, 12:46 PM

Quote:

Originally Posted by Spitzbube

So which part refers to the "balls"? Curious backstory I am sure.

When I drank it young the first time, it had a strong and distinct alcohol warmth with raisins from the dark crystal. It was good, but "strong." That's how the name came to be. Plus, it's an AC/DC song! Over a month or so, this became a great beer. The raisins, caramel and toffee were there from the dark crystal, but the alcohol warmth faded and made this a well-rounded beer. Next time I'll mash higher a bit I think.

jfr1111 · 01-05-2011, 04:14 PM

Extra Dark Crystal (135L+) seems to do the same thing for me: harsh raisins, toffee, caramel apples and a good dose of alcohol when young. I dumped the trub from my Amber Ale in the snow and shoveleved it away from sight two hours later and I could still pick up that distinctive vinous aroma.

It mellows out with age thankfully !

elementfiftyfour · 04-29-2011, 04:22 PM

The awesome name for this beer is what caught my attention but the final product actually is what sold me on this recipe.

My friends, family and myself were all quite happy with how the first batch came out so I'll be brewing a second batch tomorrow.

Cheers,

jgourd · 05-01-2011, 03:47 PM

Quote:

Originally Posted by elementfiftyfour

The awesome name for this beer is what caught my attention but the final product actually is what sold me on this recipe.

My friends, family and myself were all quite happy with how the first batch came out so I'll be brewing a second batch tomorrow.

Cheers,

Great to hear! I have one batch in the keg now conditioning. I'll cool and carbonate in a month or so when I have room in the beer fridge! Cheers!