Split ESB

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CityOChampBrew

Well-Known Member
Joined
Feb 13, 2012
Messages
656
Reaction score
59
Location
Pittsburgh
Recipe Type
All Grain
Yeast
WL-002 English Ale
Additional Yeast or Yeast Starter
WL-023 Burton Ale
Batch Size (Gallons)
11
Original Gravity
1.056
Final Gravity
1.010
Boiling Time (Minutes)
90
IBU
32
Color
light copper
Primary Fermentation (# of Days & Temp)
21 days(got lazy)
Secondary Fermentation (# of Days & Temp)
14 days
Additional Fermentation
split batch into two 5.5 gal batches
Tasting Notes
002 has a very clean, nutty/bready flavor very refreshing 023 has more complex flav
Grains:
20 lb Munton Marris otter
01 lb Weyermann Caraamber
01 lb Briess Special Roast
Mashed @ 150 for 75 mins

Hops:
1.5 oz Northern Brewer 8% AA @ 60 min
2.0 oz EKG 5% AA @15
1.0 oz Fuggle 4.5% AA @10

Whirlfloc @ 15 min

Pictured is the 002 version

IMG_0341.jpg
 
Looks like a nice smooth head. Is it? Does it stick around untill the end? Which ingredients are responsible the smooth head?
Thanks
Ayup
 
if anything I would guess that the caraamber added to the head, it was a nice full creamy head. If I were to brew this again I would most likely cut back on the special roast
 
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