Bad News Bears
Went to fill my bottle today and nothing came out. CO2 tank is empty. I've already procrastinated and now I know it's not going to make it out in time for June 11th.
I'll share my own observations about this beer though. Here's the recipe.
Recipe: ESB v13.1
Style: 8C-English Pale Ale-Extra Special/Strong Bitter
Wort Volume Before Boil: 6.60 US gals
Wort Volume After Boil: 6.08 US gals
Volume Transferred: 6.08 US gals
Water Added: 0.00 US gals
Volume At Pitching: 6.08 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.050 SG
Expected OG: 1.054 SG
Expected FG: 1.014 SG
Expected ABV: 5.3 %
Expected ABW: 4.2 %
Expected IBU (using Tinseth): 41.2
Expected Color: 11.3 SRM
Apparent Attenuation: 74.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
UK Pale Ale Malt (Hugh Baird) 11lb 12oz (92.8 %) In Mash/Steeped
UK Carastan Malt 9.00 oz (4.4 %) In Mash/Steeped
UK Dark Crystal 4.50 oz (2.2 %) In Mash/Steeped
UK Roasted Barley 1.00 oz (0.5 %) In Mash/Steeped
US Magnum (10.0 % alpha) 29 g Loose Pellet Hops used 60 Min From End
US Goldings (4.5 % alpha) 20 g Loose Pellet Hops used 20 Min From End
US Willamette (4.5 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Goldings (4.5 % alpha) 20 g Loose Pellet Hops used At turn off
US Willamette (4.5 % alpha) 10 g Loose Pellet Hops used At turn off
Yeast: Wyeast 1275-Thames Valley Ale
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins
I'd like to say first that I did not enjoy this beer. It's not a bad beer, it's just not right for what we are going for. Two things differed about this recipe compared to my favorite way to make ESBs, the fermentation profile and the hops.
First, I will not try this fermentation profile on Wyeast 1275 again. It seemed to really stress the yeast and it resulted in a fusel-like character. In the past I've brewed this recipe with 1275 with a fermentation profile of 64F and let rise to 70F with a one day diacetyl rest and kegged at about 12-14 days. With 1275, I prefer that method to the Fuller's method. Based on this beer, I'm lead to believe that the Fuller's regimen isn't good for 1275.
Second, I dislike Willamette aroma and flavor. I've told myself this before, but somehow convinced myself that a small addition to replace fuggles would be acceptable (I usually brew it with Goldings only but in my tasting notes from last time I advised my future self to blend with fuggles to take the edge off the fruity/floral/gentle goldings character.) I get minty/grassy/tree bark from willamette. It overpowered the goldings.
Overall, stressed 1275 and willamette make a sh$tty ESB. Apologies to Brian for not sharing my Sh$tty ESB