Into the Brew Pot

A brewing journal and some recipes. Most of these recipes use extract with steeped grains, but a couple are mini-mash recipes that mash a few pounds of grains. Unless stated otherwise, I boil bittering hops for an hour, flavoring hops for 15 minutes, and aroma hops for a minute or less. I use whole-flower hops, unless otherwise stated. I always use either 1 oz. of Irish moss, or a Whirfloc tablet as a clarifying agent, added during the last 15 minutes of the boil.

April 10, 2006

ESB

This extra special bitter has a great toasted biscuit flavor. It's malty, yet the dry hopping balances it nicely.

Grain bill (steep for 30 min at 155°F)
8 oz Crystal (60°L)
6 oz Victory (25°L)1 oz Chocolate (350°L

Extract/fermentables
7 lb Maris Otter LME

Hop schedule

Bittering2 oz Cascade (6.3%AA)
Flavoring1 oz Willamette (4.2%AA)
Aroma 1 oz Willamette
Dry 0.5 oz Chinook pellets in secondary fermenter

Yeast
White Labs Dry English Ale (WLP007)

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posted by Jae @ 5:47 PM