- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- Slurry from previous batch
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.118
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 120
- IBU
- 64
- Color
- 14 SRM
- Primary Fermentation (# of Days & Temp)
- 30 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 90 @ 68F
- Tasting Notes
- Pretty darn smooth for a 13% beer. Just a slight bit of alcohol hotness.
This actually a SMASH (single malt/single hop beer) and it's surprisingly complex despite that fact. I call it a fusion BW because it's uses English malt/hop/IBU levels but has the alcohol level of an American.
28.0 lb Maris Otter mashed at 149F for 75 minutes.
1 lb White Table Sugar (Sucrose) added to boil.
2.0 oz East Kent Goldings (6.2%) - added during boil, boiled 60.0 min
3.0 oz East Kent Goldings (6.2%) - added during boil, boiled 5.0 min
The mash ratio was setup to achieve 8.75 gallons of runoff without infusing any sparge water. 11 gallons strike yields about 8.5 gallons preboil wort which works on my system for a two hour boil. This method works out to about 60% efficiency on a "normal" 75% average system. Go ahead and sparge for a smaller beer (good ESB if you cap the mash with a pound of Crystal 80L before putting the sparge in).
The wort was pitched on top of a fresh cake of US-05 because that's what I had. However, the beer attenuated a bit too much.
After a month in primary, rack to secondary on top of 2oz of French Oak chips that have been steamed, then soaked in a few ounces of bourbon. Leave in secondary for 3 months then keg or bottle.
The beer started scoring 39s (BJCP sheets) at about the 5 month mark. Took silver at BUZZoff 2009 in wood aged category.
If I could have fixed on aspect, I would have liked it to stop at about 12% ABV for a better balance.
28.0 lb Maris Otter mashed at 149F for 75 minutes.
1 lb White Table Sugar (Sucrose) added to boil.
2.0 oz East Kent Goldings (6.2%) - added during boil, boiled 60.0 min
3.0 oz East Kent Goldings (6.2%) - added during boil, boiled 5.0 min
The mash ratio was setup to achieve 8.75 gallons of runoff without infusing any sparge water. 11 gallons strike yields about 8.5 gallons preboil wort which works on my system for a two hour boil. This method works out to about 60% efficiency on a "normal" 75% average system. Go ahead and sparge for a smaller beer (good ESB if you cap the mash with a pound of Crystal 80L before putting the sparge in).
The wort was pitched on top of a fresh cake of US-05 because that's what I had. However, the beer attenuated a bit too much.
After a month in primary, rack to secondary on top of 2oz of French Oak chips that have been steamed, then soaked in a few ounces of bourbon. Leave in secondary for 3 months then keg or bottle.
The beer started scoring 39s (BJCP sheets) at about the 5 month mark. Took silver at BUZZoff 2009 in wood aged category.
If I could have fixed on aspect, I would have liked it to stop at about 12% ABV for a better balance.