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Old 09-29-2013, 09:29 PM   #1
OleBrewing
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Apr 2013
Jamestown, North Dakota
Posts: 279
Liked 42 Times on 36 Posts


Yeast: White Labs WLP007   
Yeast Starter: 1 liter   
Batch Size (Gallons): 5.00   
Original Gravity: 1.056   
Final Gravity: Didn\'t take reading   
IBU: 40   
Boiling Time (Minutes): 60   
Color: Light Copper   
Primary Fermentation (# of Days & Temp): 11   
Secondary Fermentation (# of Days & Temp): 7 in keg under pressure   
Tasting Notes: Nice toasty malt flavor with a clean dry finish.   

Batch size: 5 Gal.
Original Gravity: 1.056 Estimated Alcohol: 5.4%
Mash 152 (75 Min.)
Batch Sparge: 168 (multiple sparges)
Mash was a combination of BIAB and Batch Sparge

MALT:
8.25lb 2Row (Rahr)
1.25lb Munich-10L (Briess)
0.50lb Victory (Briess)
3oz. Belgian Special B

HOPS:
0.50oz. Nugget (60 Min.)
0.75oz. U.S. Golding (40 Min.)
1.00oz. U.S. Golding (10 Min.)

Additions:
1/4tsp Irish Moss (10 Min.)

Yeast:
White Labs English Ale WL007


This is the first all grain beer that I have brewed. I used it for a home brew competition at our annual Oktoberfest. I chose this style due to the yeast's high attenuation and the beer would would be fairly clean in 18 days. Between 8 entries this one got the overall approval for peoples choice. Won 30-35# of various malt from the local Cargil malting plant.

The beer was much clearer than the picture, but do to hauling the keg across town it rustled up the sediment.

Sad part is that the keg is very light and not much left for me, but at least a lot of people got to enjoy it.

This is a beer that might brewed often as it is very drinkable.
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Old 11-21-2013, 05:14 AM   #2
OleBrewing
Recipes 
 
Apr 2013
Jamestown, North Dakota
Posts: 279
Liked 42 Times on 36 Posts


oops. after rereading my post I should have said flocculation instead of attenuation for the yeast strain. My bad in not proofreading.

 
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Old 11-30-2013, 08:53 PM   #3
salb29
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Feb 2013
Posts: 177
Liked 10 Times on 8 Posts


Looking for Nice esb reciepe, I think I just found it thx

 
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Old 12-11-2013, 02:00 AM   #4
OleBrewing
Recipes 
 
Apr 2013
Jamestown, North Dakota
Posts: 279
Liked 42 Times on 36 Posts


Let me know how it turns out. It may be a one to be tweaked a little and become one a beer brewed every few batches

 
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Old 03-18-2014, 05:17 AM   #5
OleBrewing
Recipes 
 
Apr 2013
Jamestown, North Dakota
Posts: 279
Liked 42 Times on 36 Posts


Decided to brew the American ESB with Maris Otter. Recipe as follows:

Batch size: 5 Gal.
Original Gravity: 1.062 Estimated Alcohol: 6.2%
Mash 152 (75 Min.)
Batch Sparge: 168 (multiple sparges)
Mash was a combination of BIAB and Batch Sparge

MALT:
8.75lb Maris Otter
1.75lb Munich-10L (Briess)
0.50lb Victory (Briess)
3oz. Chocolate Malt

HOPS:
0.50oz. Nugget (60 Min.)
1.00oz. U.S. Golding (40 Min.)
1.00oz. U.S. Golding (10 Min.)

Additions:
1/4tsp Irish Moss (10 Min.)

Yeast:
White Labs English Ale WL007

I did add a 1/2# of pale malt and munich from the original recipe to bump it up a little. Also added .25oz of U.S. Goldings at the 40 minute. The additional hops and added alcohol I decided on a longer fermentation compared to the american esb.

Fermented at 68 for 2 weeks then put in the basement for more aging in the secondary for a week. Only reason for secondary was it didn't seem it was clearing as well as i thought, but I think if I would have left it in the primary it would have been fine.

Kegged and carbed at a traditional english cellar level. Beer was great, nice and rich malt flavor, but balanced with the hops. Not overly bitter.
The chocolate definitely gave it a nice roasty flavor.

This was the first time using Maris Otter so I can't give an honest opinion whether to use american 2 row in place, the two recipes are just different enough to give a completely different flavor profile.

It is my work in progress beer but have greatly enjoyed both.
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