Brew Day: 3/14/15

Bottle Day: 4/1/15

 

Original Gravity: 1.055

Final Gravity: 1.014

Estimated ABV: ~5.5%

Ingredients:

  • 1.5 lbs Dark Malt Extract Syrup
  • 1 lb Extra Light Dry Malt Extract
  • 3 lbs Maris Otter Light Malt Extract Syrup
  • 3 oz UK First Gold
  • 2 oz UK Target
  • 2 oz UK Phoenix
  • 1 tbsp Irish Moss (for clarity)

Brew Day — 3/14/15

1. Fill beer kettle with 3 gallons of water and bring to a boil.

 

2. When water is boiling, add all malt extract and boil for one hour.

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3. Add hops:

  • 1:00 – 2 oz UK Target
  • 0:45 – 2 oz UK Phoenix
  • 0:30 – 1 oz UK First Gold
  • 0:15 – 1 oz UK First Gold
  • 0:05 – 1 oz UK First Gold

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4. With 15 minutes left in the boil, add 1 tbsp of Irish Moss (for clarity).

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5. After boiling for 60 minutes, turn heat off and add 2 gallons of cold water to bring total volume to 5 gallons.

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6. Sanitize big mouth bubbler.

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7. Filter wort through a mesh bag from brew kettle into the primary fermenter.

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8. Cool the wort in the bathtub ice bath.

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Bottle Day:

1. Sanitize all equipment.

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2. Transfer beer into bottling bucket.

3. Put fizz drops in bottles in growlers. One drop per bottle, three drops per growler.

4. Use bottling wand to transfer beer into bottles and growlers.

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5. Cap bottles and growlers and let the beer age for a week or two.

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The ESB is well carbonated and relatively clear, definitely a success! There is a bitter and hoppy essence, which is exactly what the goal was, but has a pretty generic homebrew-ey flavor that we have had in a lot of our beers regardless of flavoring and styles. The color is wonderful and it tastes light but flavorful. Definitely a tasty beer!

Brew Day: 2/15/15
Bottle Day: 3/1/15

Original Gravity: 1.056
Final Gravity: 1.018
Estimated ABV: 4.99%

Ingredients:

  • 1 Lb. English Chocolate Malt
  • 1 Lb. Briess Caramel 80L Malt
  • 3 Lbs. Plain Extra Light Dry Malt Extract
  • 3 Lbs. Dark Malt Extract Syrup
  • 1 oz UK Fuggle hop pellets (5.1% alpha)
  • 1 oz US Williamette hop pellets (4.7% alpha)
  • 1 oz US Goldings hop pellets (4.5% alpha)
  • 1 oz Cascade raw hops (7.7% alpha)
  • 1 tsp. Irish Moss (for clarity)
  • Safale 04 English Ale yeast
  • Carbonation drops

Brew Day — 2/15/15

1. Fill brew kettle with ~3 gallons of water, bring to 160 degrees.

2. Add chocolate and caramel malts into the grain bag and steep for around 30 minutes, holding the temperature between 150-170 degrees F.IMG_1930

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3. After 30 minutes of steeping the grain, remove the grain bag, let the excess water drain out, and put the brew kettle on full heat.

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4. Bring water to a boil.

5. When the water is boiling, add all malt extract.

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6. Add hops:

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  • 1:00 – 1 oz Cascade and 1 oz Goldings
  • 0:15 – 1 oz UK Fuggle
  • 0:05 – 1 oz US Williamette

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7. With 15 minutes left in the boil, add Irish Moss (for clarity).

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8. Sanitize big mouth bubbler primary fermenter and siphon.

9. Filter wort through grain bag to decrease sediment.

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10. Add cold water to wort until total volume is around 5 gallons.

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11. Oxygenate the wort by stirring vigorously.

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12. Cool wort to ~90 degrees by setting the fermenter outside. Meanwhile, take the original gravity.

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13. Pitch yeast.

Transfer Day — 3/1/15

1. Sanitize all equipment: auto-siphon, bottles and growlers, caps, and bottling bucket.

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2. Transfer beer from fermenter to bottling bucket.

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3. Place one carbonation drop into each beer bottle before filling with beer, and place three carbonation drops into each growler. Then, fill each container with beer and cap.

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3. Take gravity measure.

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