dyqik
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- S-04
- Batch Size (Gallons)
- 5.2
- Original Gravity
- 1058
- Final Gravity
- 1018
- Boiling Time (Minutes)
- 60
- IBU
- 32 (est)
- Color
- 11 (est)
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Strong maltiness with some balancing bitterness, aroma typical of EKG. Heavy bodied.
This is my first attempt at building an AG ESB recipe from scratch. It's a deliberately simple recipe for this reason, but it's turned out pretty well for a first go. I'm trying a number of recipes that are slightly more complex than SMaSH beers to learn the ingredients, yeasts and techniques with my equipment and suppliers.
Recipe:
Water - Boston tap water, dechlorinated with 1/4 Campden tablet and with 15g of Burton salts added.
10 lbs Pale Malt - UK 2-row
2 lbs Crystal 40L
Mashed at 154 F, 1.25 qts/lb (3.75 gallons strike liquor) for 60 mins
Fly sparge with 4.7 gallons of water
Preboil volume and gravity 6.9 gallons at 1048
All hops are East Kent Goldings, Hopunion Leaf, 6.4% AA
60 min boil
1 oz. EK Goldings at 60 min
1 oz. EK Goldings at 20 min
1 Whirlfloc tablet at 15 min
1 oz. EK Goldings at 5 min
Cool to 65F
Collect 5.2 gallons of wort
O.G. 1058
Pitch 1 packet of S-04.
Primary at 65 F for 7 days
Secondary at 63 F for 14 days
F.G. 1018
Bottle at 2.3 vols (5 oz corn sugar)
I'm now tasting this after 2.5 weeks in bottles at 66F and 3 days in the fridge. It needs the full 3 days cold crash to balance at this condition, but hopefully that will come down with a few more weeks in the bottle.
If I did this again, I'd go with less crystal malt, but darker, and mash a little lower in temperature (I think I started at 158F and reduced to 154F rather than the specified 152) to reduce the heavy body down a little.
Recipe:
Water - Boston tap water, dechlorinated with 1/4 Campden tablet and with 15g of Burton salts added.
10 lbs Pale Malt - UK 2-row
2 lbs Crystal 40L
Mashed at 154 F, 1.25 qts/lb (3.75 gallons strike liquor) for 60 mins
Fly sparge with 4.7 gallons of water
Preboil volume and gravity 6.9 gallons at 1048
All hops are East Kent Goldings, Hopunion Leaf, 6.4% AA
60 min boil
1 oz. EK Goldings at 60 min
1 oz. EK Goldings at 20 min
1 Whirlfloc tablet at 15 min
1 oz. EK Goldings at 5 min
Cool to 65F
Collect 5.2 gallons of wort
O.G. 1058
Pitch 1 packet of S-04.
Primary at 65 F for 7 days
Secondary at 63 F for 14 days
F.G. 1018
Bottle at 2.3 vols (5 oz corn sugar)
I'm now tasting this after 2.5 weeks in bottles at 66F and 3 days in the fridge. It needs the full 3 days cold crash to balance at this condition, but hopefully that will come down with a few more weeks in the bottle.
If I did this again, I'd go with less crystal malt, but darker, and mash a little lower in temperature (I think I started at 158F and reduced to 154F rather than the specified 152) to reduce the heavy body down a little.
