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Old 10-25-2012, 05:55 AM   #1
Qhrumphf
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Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,154
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Recipe Type: All Grain   
Yeast: Wyeast 1968 London ESB   
Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.040   
Final Gravity: 1.011   
IBU: 30.5   
Boiling Time (Minutes): 60   
Color: 9 SRM   
Primary Fermentation (# of Days & Temp): 21 Days at 66   
Tasting Notes: Moderate English-yeast fruitiness, balanced bitterness, and slight hop flavor.   

Disregard the above, changed the recipe a bit and it won't let me change it.

Single infusion mash at 156 for 60 mins.

4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 69.6 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 2 8.7 %
8.0 oz Crystal Light 45L (Crisp) - 60L (60.0 SRM) Grain 3 8.7 %
8.0 oz Special Roast (Briess) (45.0 SRM) Grain 4 8.7 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 5 4.3 %
1.00 oz Goldings, East Kent [5.20 %] - Boil 60.0 min Hop 6 24.0 IBUs
0.50 oz Goldings, East Kent [5.20 %] - Boil 20.0 min Hop 7 7.3 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 8 -

Beer Profile

Est Original Gravity: 1.034 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 2.9 %
Bitterness: 31.3 IBUs
Est Color: 9.6 SRM


Fermented 3 weeks at 67F.

Target water profile: Ca 53, Mg 11, Na 31, Cl 51, SO4 117, HCO3 42.


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Next: House Dark Mild, ESB, and Best Bitter
Primary: Wheat Dark Mild, English IPA, House Ordinary Bitter
Souring: Brett C Old Ale, '15 Lambic, '14 Lambic, Flemish Red, Flemish Pale, Oud Bruin, Session Kriek
Bottled: Gose, Lichtenhainer, Gruit, Honey Porter, Wit, Kitchen Sink Tripel-ish-thing, Belgian Blond, Oat Dark Mild
Casked:
Cellar: Brett B Tripel, '11 Lambic, Brett C Barleywine, Quad, Sour Stout, Brett C Bitter, Wild Cider, Wee Heavy, Brett B Red, Brett L Kriek, Bière de Garde

 
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Old 02-15-2013, 09:49 PM   #2
sathrovarr
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Apr 2012
Tel Aviv, Israel
Posts: 55


looks good,
thanks for sharing!

 
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