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Linux and Beer Brews

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.

Starter wort 2 liters – 7 oz malt sugar – boil for 15 mins – Added Wyeast yeast nutrient to boil. Activated 1968 London ESB Ale Yeast propigator smack pack. Let stand for 3 hours, then pitch into cooled wort.

I realized that the scale that I measured the sugar with was about an ounce off. There is only about 3/4 cup of corn sugar or slightly less.

FG 1.016 – Bottled w/ 5.25 oz dextrose in 2 cups water boiled 10 mins, cooled to room, and added to bottling bucket. – Diacetyl faded.. definately can taste the hops. Seems to compliment the alcohol flavor and slight buttery ESB flavors from this yeast strain. Reminds me of Red Hook ESB except more malty, More Hop Flavor, Not as bitter as a Red Hook ESB. Not really overpowering on the hops flavors.

SG 1.018 – Racked to Secondary – Tastes warm. Diacetyl noticeable.

SG 1.020

SG 1.021 Airlock activity.. every 20-30 seconds. Noticible malty flavor. Good and Bitter. Nice Hop aroma. Alcohol flavor seems a litle harsh. Diacetyl. Hopefully it will age well.

12/01/2006 – Day 19 – Bottled beer. Calculated priming sugar needed using this webpage

A Primer on Priming

I chose volume of CO2 2.6. I want this beer to be carbonated. I have kept the beer at 68F in the temp controlled freezer, and calculated that I needed 5 oz of corn sugar. I mixed corn sugar with .5 gallons of water to make up for the wort lost in fermentation. Boiled the mixture for 15 minutes let cool and used this to prime the beer for bottling.

FG 1.024 @ 70F – 1.025 corrected – 2.4 % ABV. It tastes pretty good, not what I was expecting though.

3.75 lbs Thomas Coopers Brewmaster Selection IPA
3.3 lb of Briess sparkling amber LME
6 oz of Light DME Muntons
7 oz of Brown Sugar
1 lb Corn Sugar

Once boil began. I started 25 min countdown and began adding hops
1oz Fuggles 25 min
1oz Fuggles 15 min
1 tsp Irish Moss 15 min
1oz Kent goldings 10 min
1oz Cascade 5 min

Zepher hills water used to fill up to 5 gallon mark

OG 1.060 @ 72F. OG 1.061 Corrected

Day 14 – Fermentation very slow one bubble every 40-45 seconds. Will bottle 12/01/2006