London ESB - Wyeast 1968
Per Mr. Malty
Batch Size (Gallons):
Boiling Time (Minutes):
Primary Fermentation (# of Days & Temp):
4 @ 64; 6 @ 68-70 for diacetyl rest and trying to get the FG as low as possible.
The grain bill is straight off of 'Can You Brew It' for the Deschutes Black Butte porter. I know some people have issues with posting these sort of recipes, but my feeling is that it's public information and a damn good porter, so the more people that are exposed to it the better. I changed the bittering hops and aroma hops, but kept the Cascade for flavor... can't taste much for hops in this beer anyhow, so I don't think its a huge difference. I think they used Chinook and Mt. Hood (or Tett from the brewer's recipe). I know the amounts are odd, but I wanted to try it exactly, I'm sure a bump up or down to nice, round numbers wouldn't make a huge difference.
10.58 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.95 %
1.39 lb White Wheat Malt (2.4 SRM) Grain 9.98 %
0.70 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.03 %
0.42 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.02 %
0.42 lb Chocolate Malt (350.0 SRM) Grain 3.02 %
0.42 lb Chocolate Malt (450.0 SRM) Grain 3.02 %
17.00 gm Magnum [13.00 %] (90 min) Hops 23.8 IBU
7.00 gm Cascade [5.50 %] (30 min) Hops 3.0 IBU
7.00 gm Hallertauer [4.80 %] (5 min) Hops 0.7 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Single infusion mash, 154 for 60 mins. According to the recipe, it should be 156, but i missed it and it turned out great.
Man is this a nice porter... Not too roasty, nice chocolate and coffee notes, great mouthfeel from the carapils/wheat additions. Perfect color, not too dark, a little ruby highlighting on the sides, nice tan head and very nice flavor from the Wyeast 1968 yeast, I love that stuff, it has left behind the perfect residual sweetness in both beers I've brewed with it.