Kai
Well-Known Member
- 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
- IBU
- 30
- Color
- 14
- 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.
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.
