August 24, 2007

Recipe Update

Category: ESB 3 — Josh @ 12:31 am

I have decided to go with the following recipe and hops schedule for this brew.

3 lbs. Maris Otter Pale Malt
.5 lbs. 10°L Crystal Malt
.5 lbs Munich Malt
.25 lbs Cara-Pils
3.3 lbs. Briess Pilsen light liquid malt extract
1 lb Crosby and Baker Muntons light Dried Malt Extract 8 EBC/Lovibond 3.5
1 lb Hawaiian Turbinado Sugar (sugar in the raw)

1 oz Chinook Hops 60 mins
.5 oz Styrian Goldings (whole) 30 mins
.5 oz Styrian Goldings (whole) 15 mins
1 tsp irish moss 15 mins
1/2 tsp Wyeast nutrient 15 mins (per nutirent directions)
1 oz Cascade (whole) 10 mins
Add Turbinado Sugar @ 10 mins
.5 oz Styrian Goldings (whole) 5 mins
.5 oz Styrian Goldings (whole) 1 min

I was planning on a double decoction mash as detailed at, But I decided to go with a single infusion mash. I just don’t have the time this evening to spend on a decoction mash.

with 4.25 lbs of grain, dough in the mash with 5.625 quarts of water at 175 F (1.3 qt/lb of grist 175°F). Rest 60 mins.

I wrapped the Mash tun in two towels. Temperature drop for my small mash tun was 7 deg F over one hour.

Heat 8.5 quarts of water to 175° F (2 quarts of sparge water per pound of dry grist). Batch Sparge into boiling pot.

SG from mash was 1.032 @ 88.7 F with 9.5 quarts of wort collected. Effieiency was 53%. Terrible I know. (The grind on my grain from the LHBS sucks)

I used a grain bag wrapped around the manifold for the mash tun to help filter things out. This worked really well. I only had to run a quart and the wort was clear.

I topped up to 11 quarts total before boiling. I boiled as noted in the achedule above. I placed the pot in the sink after the boil and dumped in 20lbs of Ice around the pot. It was down to about 110 F in 20 mins. I sparged as normal into the carboy and topped it up with Cold spring water from the fridge. I piched the yeast started and aeriated the wort for 40 mins with my airstone. I then topped up the carboy with spring water to the 6 gallon mark. Carboy was placed in my fermentation freezer and temperature was set to 65.

SG for wort after pitching yeast and topped up with water was 1.053 @ 71.5F(1.054 corrected)

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