December 28, 2006

Brew Started

Category: ESB 2 — Josh @ 6:00 pm

1 lbs. Crystal Malt 60 L
1 lbs. Belgian Cara-Pils
3.3 lbs. Briess Liquid Sparkling Amber Extract
3.3 lbs. Briess Liquid Golden Light Extract
.5 lbs. Dark Brown Sugar
1 oz. Chinook (Whole, 13.00 %AA) boiled 60 min.
1 oz. Cascade (Whole, 5.50 %AA) boiled 10 min.
1 oz. East Kent Goldings (Whole, 5.00 %AA) boiled 5 min.
Yeast WYeast 1968 London ESB Ale

Steeped malt in 1 gallon of water for 35 minutes and strained into primary boiling pot. Added another gallon of water and Malt extract. Added Chinook hops once boil began. Boiled for 45 minutes. Added brown sugar, 1 tsp of Wyeast yeast nutrient with 15 minutes left. Added Cascade Hops with 10 minutes left. Added East Kent Goldings with 5 minutes left. at 60 minute mark removed from heat and placed pot in Ice bath. Filled Carboy with 2.5 gallons of zepher hills water(cold from fridge) and strained wort into carboy. topped up to 5 gallon mark with cold water. Pitched Yeast starter, attached Blow off tube and placed carboy into freezer.

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