- Recipe Type
- All Grain
- Yeast
- Danstar Windsor
- Yeast Starter
- nope
- Batch Size (Gallons)
- 6
- Original Gravity
- 1060
- Final Gravity
- 1010
- Boiling Time (Minutes)
- 90
- IBU
- 41
- Color
- 9
- Primary Fermentation (# of Days & Temp)
- 15 @ 70F
- Tasting Notes
- Delicious
11lb Maris Otter (Hugh Baird)
10 oz Crystal 70-80L (Simpson's?)
60 mins 2.0 oz First Gold
KO 1.5 oz First Gold
dry hop 0.5 oz First Gold
1 tsp gypsum (in the mash)
1 whirlfloc tab @ 15m
Mash @ 148F, 1.75qt:lb, 90 mins
Capped mash w/~190F water for mashout
I intended to use 1968 in this beer, but, as it happened, my yeast was not viable at all, and hadn't even taken 1 point off of my 2qt starter in 36 hours. Note to self: 1968 does NOT freeze well (though most other yeasts I've frozen have lived to tell).
As it happened, Windsor did an amazing job on this beer as it tastes amazing. Nicely malty with a detectable amount of bready/nuttiness and a complexity from the crystal malt that plays nicely with the classic english ester profile of Windsor. You'd never guess that it's 1.010 and 6.7% alcohol from the mouthfeel or malt flavours here. The hops are delicious too - they provide a very 'english' character to the beer that's earthy, and yet fruity - sort of a marmalade thing going on there.
This beer strongly reminds me of Fuller's ESB, just a little hoppier.
At present, this is my favourite homebrewed beer ever.
10 oz Crystal 70-80L (Simpson's?)
60 mins 2.0 oz First Gold
KO 1.5 oz First Gold
dry hop 0.5 oz First Gold
1 tsp gypsum (in the mash)
1 whirlfloc tab @ 15m
Mash @ 148F, 1.75qt:lb, 90 mins
Capped mash w/~190F water for mashout
I intended to use 1968 in this beer, but, as it happened, my yeast was not viable at all, and hadn't even taken 1 point off of my 2qt starter in 36 hours. Note to self: 1968 does NOT freeze well (though most other yeasts I've frozen have lived to tell).
As it happened, Windsor did an amazing job on this beer as it tastes amazing. Nicely malty with a detectable amount of bready/nuttiness and a complexity from the crystal malt that plays nicely with the classic english ester profile of Windsor. You'd never guess that it's 1.010 and 6.7% alcohol from the mouthfeel or malt flavours here. The hops are delicious too - they provide a very 'english' character to the beer that's earthy, and yet fruity - sort of a marmalade thing going on there.
This beer strongly reminds me of Fuller's ESB, just a little hoppier.
At present, this is my favourite homebrewed beer ever.