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Old 12-08-2012, 04:55 AM   #1
CityOChampBrew
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Default All-Grain - Split ESB

Recipe Type: All Grain
Yeast: WL-002 English Ale
Additional Yeast or Yeast Starter: WL-023 Burton Ale
Batch Size (Gallons): 11
Original Gravity: 1.056
Final Gravity: 1.010
IBU: 32
Boiling Time (Minutes): 90
Color: light copper
Primary Fermentation (# of Days & Temp): 21 days(got lazy)
Additional Fermentation: split batch into two 5.5 gal batches
Secondary Fermentation (# of Days & Temp): 14 days
Tasting Notes: 002 has a very clean, nutty/bready flavor very refreshing 023 has more complex flav

Grains:
20 lb Munton Marris otter
01 lb Weyermann Caraamber
01 lb Briess Special Roast
Mashed @ 150 for 75 mins

Hops:
1.5 oz Northern Brewer 8% AA @ 60 min
2.0 oz EKG 5% AA @15
1.0 oz Fuggle 4.5% AA @10

Whirlfloc @ 15 min

Pictured is the 002 version

img_0341.jpg  
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Old 03-07-2013, 06:24 AM   #2
ayupbrewing
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Looks like a nice smooth head. Is it? Does it stick around untill the end? Which ingredients are responsible the smooth head?
Thanks
Ayup

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Old 03-08-2013, 05:06 AM   #3
CityOChampBrew
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if anything I would guess that the caraamber added to the head, it was a nice full creamy head. If I were to brew this again I would most likely cut back on the special roast

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Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty
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