2020 QESB, Batch 88 
All Grain Recipe
Submitted By: brett (Shared)
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| Brewer: Brett L Binns | |
| Batch Size: 5.50 gal | Style: Best Bitter (11B) |
| Boil Size: 8.52 gal | Style Guide: BJCP 2015 |
| Color: 13.6 SRM | Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L) |
| Bitterness: 36.8 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.92 gal |
Binnshire Brewing Well Water 2019-11-25 |
Water |
1 |
| 6 lbs 1.60 oz |
Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) |
Grain |
2 |
| 1 lbs 9.35 oz |
Blonde RoastOat™ Malt (4.0 SRM) |
Grain |
3 |
| 1 lbs |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
4 |
| 15.90 oz |
Viking Caramel 100 (50.8 SRM) |
Grain |
5 |
| 8.70 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
6 |
| 2.00 oz |
Chocolate Malt (Bairds) (500.0 SRM) |
Grain |
7 |
| 2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
8 |
| 1.00 oz |
East Kent Goldings (EKG) [4.6%] - Boil 60 min |
Hops |
9 |
| 0.25 oz |
Challenger [7.4%] - Boil 60 min |
Hops |
10 |
| 1.00 items |
Sanitize Pump (Boil 20 min) |
Misc |
11 |
| 1.00 oz |
East Kent Goldings (EKG) [4.6%] - Boil 15 min |
Hops |
12 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
| 0.50 tsp |
Wyeast Beer Yeast Nutrient Blend (Boil 10 min) |
Misc |
14 |
| 1.00 oz |
East Kent Goldings (EKG) [4.6%] - Boil 5 min |
Hops |
15 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
16 |
Taste Notes
°F
A wonderful English Malt-bomb. I think the malt character has grown with time and I love it. A bit unusual grist but I certainly will use it as a guide for future beers.Notes
A Cleaning the Pantry Brew. Trying the Golden Oats and using up some other ingredients that are sitting around and appropriate. Thinking I will call it Quarantined ESB, or QESB.
2020-11-28: Brewday. Added 2ml of lactic acid per BW Model and went from 5.47 pH to 5.29 pH. Fine.
She’s a sticky mash. I should have added rice hulls with the oats. Managing pump valve but Hose 2 is boiling inside.
I screwed up and collected way too much wort and will require a very long boil to hit volume and OG. I lengthened the boil as BeerSmith desired to hit the OG and batch size but this was obviously going way too low at the 60 minute to go mark (7G desired and 6.5G available) so I added roughly half a gallon of hot water. Not ideal. Alternative would be to top off with unboiled tap water into the fermenter.
Funny that adding hot water caused a second hot break when it returned to boiling!
After all that, I hit my numbers dead on: the volume of 5.5G and OG of 1.050. Ambient room temp set to 68°F and carboy on the sink mounted table top - up high.
2020-11-29: 1000: Carboy at 69.2°F and ambient at 68°F. Not quite 1/8” of krausen and only the slightes of bubbles, but it is going.
1730: Good krausen and more, but still slow, bubbling.
2020-11-30: Bubblimg away, serious convection in wort, good krausen, carboy temp at 71.8°F.
2020-12-02: Carboy at 69.6 and quiet. SG at 1.017. No bubbling and krausen dropped. Lowering the room temp by two degrees to 66°F. Could rack to secondary soon. Sample tastes particularly good.
2020-12-04: Racking to plastic carboy for secondary fermentation. Temp at 67.2°F. Ambient Room Temp to 65°F and carboy moved to floor.
2020-12-05: Temp has dropped to 63.6°F.
2020-12-16: Carboy at 66.8°F. Refractometer at 7.4 Brix which converts to 1.016, a one point drop in 2 weeks. Taste still good. Tiny bubbles noted in neck - there is still fermentation going on. But that is no significant drop and a reasonable gravity has been reached. Kegging it. Racking to Keg #9. Serving at the house on tap 3.This Recipe Has Not Been Rated
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