- Recipe Type
- All Grain
- Yeast
- Wyeast 1968: London ESB
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- Wyeast 1084 added at bottling
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.072
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- N/A
- Color
- 20 SRM
- Primary Fermentation (# of Days & Temp)
- 54 days at ~65
- Tasting Notes
- A rich, lightly sweet ale with a subtle balancing bitterness from the herbs.
(Based on 65% efficiency)
14.5 lbs US 2-row
9 oz. Crystal 120
8 oz. Crystal 60
8 oz. Munich
8 oz. Oatmeal
6 oz. Roasted Barley
1 oz. Mugwort 60 min.
1 oz. Heather Tips 60 min.
.5 oz Mugwort 20 min.
1 gm Sweet Gale (Bog Myrtle) 10 min.
1 oz. Heather Tips 0 min.
Pitch a healthy starter of WY1968.
Infusion mash at 151. No mash out, double sparge. This brew took a while to come down below 1.020. Because of the extended primary, I added a little bit of Wyeast 1084 (Irish Ale) to the bottling bucket. I believe this more attenuative yeast took the ale down a couple more points in the bottle as the carbonation level is higher than I was originally targeting. The carbonation level is probably slightly over 3.0.
This ale got 3rd place in category 23a for the first round of the National Homebrew competition for my region. It didn't place in the final round, but the judges comments were good.
Here are a few judges comments:
"One of the best gruits I have tasted. A good drinkable example which is very rare. The carbonation lingers with a strong bite in the aftertaste."
"This is a well made beer with a good recipe. The herbs balance well to keep the beer from being too cloying and overly sweet. The CO2 is a tad too high which adds a slight bite."
Randy Mosher judged this at the finals (yeah, I'm name dropping )
"Nice execution of a difficult concept"
If you brew this, I would recommend you do not add a higher attenuative yeast at bottling time. I think this beer would have done even better if the carbonation was at the level I was originally targeting.
14.5 lbs US 2-row
9 oz. Crystal 120
8 oz. Crystal 60
8 oz. Munich
8 oz. Oatmeal
6 oz. Roasted Barley
1 oz. Mugwort 60 min.
1 oz. Heather Tips 60 min.
.5 oz Mugwort 20 min.
1 gm Sweet Gale (Bog Myrtle) 10 min.
1 oz. Heather Tips 0 min.
Pitch a healthy starter of WY1968.
Infusion mash at 151. No mash out, double sparge. This brew took a while to come down below 1.020. Because of the extended primary, I added a little bit of Wyeast 1084 (Irish Ale) to the bottling bucket. I believe this more attenuative yeast took the ale down a couple more points in the bottle as the carbonation level is higher than I was originally targeting. The carbonation level is probably slightly over 3.0.
This ale got 3rd place in category 23a for the first round of the National Homebrew competition for my region. It didn't place in the final round, but the judges comments were good.
Here are a few judges comments:
"One of the best gruits I have tasted. A good drinkable example which is very rare. The carbonation lingers with a strong bite in the aftertaste."
"This is a well made beer with a good recipe. The herbs balance well to keep the beer from being too cloying and overly sweet. The CO2 is a tad too high which adds a slight bite."
Randy Mosher judged this at the finals (yeah, I'm name dropping )
"Nice execution of a difficult concept"
If you brew this, I would recommend you do not add a higher attenuative yeast at bottling time. I think this beer would have done even better if the carbonation was at the level I was originally targeting.