Recipe Type: All Grain
Yeast: 1968 ESB
Yeast Starter: Please
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.015
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21 @ 65˚
10.5lb British Crisp Maris Otter
1lb British Crystal 60˚L
0.5lb Wheat Malt
0.1lb Roasted Barley
1.25oz East Kent Goldings, 5.5% AA, 60min (25.4 IBU)
0.5oz East Kent Goldings, 5.5% AA, 10min (5.0 IBU)
Single Temperature Infusion, 60 minutes, at 154˚.
Carbonated to 1.8 volumes.
This was our first kegged beer, and I think we had some issues with keg carbonation and sanitation, but it ended up delicious, solid malt backbone, well balanced. I think I might go for a slightly larger hop flavour in my next formulation.
Formulated for 60% efficiency and 5.5 Gal. People with really good systems should scale this way down.
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Kegged: Christmas Ale
Drinking: Saison Bātard
The Green Wall Nanobrewery
tibi non nolis