May 17, 2014
The Labor Day ESB we brewed in 2013 turned out so well, we decided to step it up to the big AGU system and make 20+ gallons this year.
- 34 pounds Maris Otter
- 3.5 pounds British Pale Ale
- 2 pound Crystal 120
- 2 pounds Aromatic
- 1 pound Special Roast
- 5 ounces East Kent Goldings 6.3 alpha
- 3 ounces East Kent Goldings 6.6 alpha
- Wyeast 1968 London ESB
- Strike Temp 180˚ F
- Mash In 9:30 am
- Mash Temp 155˚ F
- Hold 90 minutes. Added 3.5 gallons over two additions to keep mash temp within mash range.
- Mash out 11:00 am 7.5 g @ 200˚ F. Mash temp 160˚ish – TOO COLD!
- Settle and recirculate
- 11:25 start run off
- 11:48 start sparge 10+ gallons @ 168˚
- 12:30 Light burner at approx. 10 gallons of wort.
- Collected boil volume of approx. 28 gallons
- 1:25 achieve boil. Add East Kent Goldings – 3oz @ 6.6 and 3oz @ 6.3 alpha
- 2:00 add 3 oz. East Kent Goldings 6.3 alpha
- 8 tablets Irish Moss
- Boil end 3:10. Post boil volume 23 gallons
- Cold break.
Original Gravity – 1.054
5:45 Pitched yeast.
May 26, 2014 – Racked to secondary.
June 9, 2014 – Transfer to 3, 5 gallon kegs. Will bottle the remaining soon.
Final Gravity – 1.015
ABV approx. 5.1%
Plenty of problems with holding mash temperature. Ran too cold. Thinking that it might have been a mash consistency issue. I think I was too thick from the start. I held back 3 gallons of strike water to make temperature adjustments during the mash but probably should have put all the strike water in from the start. When we brewed the Weizen at Tom’s on June 7th, we had the opposite problem. Too HOT.
Siphoning to fermentation. DO NOT USE AN AUTO SIPHON unless you work out a proper filter for the leaf hops. Waste of time and money.
Post Brew Notes-
This beer was the winner at the Piasa Palisades Craft Beer Tasting Fundraiser homebrew contest. Great job, Charles, on capturing AGU’s first 1st place championship.