jarnock
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- Joined
- Dec 15, 2012
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So I started my second all grain batch just now! Doughed in @ 151. I was shooting for 152. So I took my water at around 166-167 and by the time I got done with it all, the temps were reading 149, so I added 2 quarts @ around 200 to bring it up to 151. Not bad, I'll subtract 2 quarts from the sparge water.
Any thoughts on the recipe:
Grains:
12 lbs Marris Otter
2 lbs Crystal 60
Wyeast London ESB #1968
Hops:
-- 2 oz. Willamette (60 min)
-- 1 oz. UK Kent Goldings (15 min)
-- 1 oz. UK Kent Goldings (5 min)
Yeast:
Wyeast London ESB #1968
I took the recipe from an All Grain ESB and just bumped up the grains a bit to compensate for my efficiency (my last brew was pretty low at 72% and the beer seems very weak, but tastes absolutely amazing)
Any thoughts on the recipe:
Grains:
12 lbs Marris Otter
2 lbs Crystal 60
Wyeast London ESB #1968
Hops:
-- 2 oz. Willamette (60 min)
-- 1 oz. UK Kent Goldings (15 min)
-- 1 oz. UK Kent Goldings (5 min)
Yeast:
Wyeast London ESB #1968
I took the recipe from an All Grain ESB and just bumped up the grains a bit to compensate for my efficiency (my last brew was pretty low at 72% and the beer seems very weak, but tastes absolutely amazing)