Saturday, November 9, 2013
November Bay Area Beer Events!!
I need to get more consistent about posting these. I came up with a nice September list, and completely dropped the ball in October. Better late than never for November!
Monday, November 4, 2013
East Bay Special Bitter (EBSB!)
This is a pretty straight forward recipe than the past few that I've posted here. With the holidays coming soon I have spice beer on tap and spice beer planned to be brewed next weekend (Winter Chai Brown Ale!). I thought it would be nice to have something on tap that was easy drinking and pull me away from the awesome Harvest Pumpkin Ale. Also, we are expecting a few Thanksgiving guests who aren't into spiced beers (my Dad....see you at Thanksgiving!). After debating for some time where to go this weekend, I remembered a nice batch of ESB I brewed a few years ago. I'm sure this isn't the same recipe, but I whipped this one up Saturday night and headed to MoreBeer! in Concord on Sunday morning. Without further BS-ing, enjoy!
Brew Day: 11/3/2013
BJCP Style Category: 8C Extra Special/Strong Bitter (English Pale Ale)
Batch Size: 6 gallons
Grains:
11.50 lbs American 2-Row (looking back on this now; I probably should used UK 2-row; relax have a homebrew)
1.1 lbs Crystal 40
0.4 lbs Crystal 60 (I had an extra 0.4 lbs of Crystal 60 which I substituted; otherwise I would've used 1.5 lbs of Crystal 40)
0.5 lbs CaraRed
Hops:
1.00 oz Northern Brewer - 60 minutes remaining in the boil
0.50 oz Northern Brewer - 30 minutes remaining in the boil
1.00 oz East Kent Goldings - 15 minutes remaining in the boil
0.50 oz East Kent Goldings - 1 minutes remaining in the boil
Yeast:
British Ale Yeast - White Labs WLP 005
As always, I carbonate at room temperature until I convince my wife to let me convert our garage into a temperature controlled fermentation chamber (not happening....). If you do have the ability to fine tune your fermentation temperature, I'd recommend 68 to 72 deg F. That seems to be a pretty common range for ESB's from my Clone Brews book.
Brew Day: 11/3/2013
BJCP Style Category: 8C Extra Special/Strong Bitter (English Pale Ale)
Batch Size: 6 gallons
Grains:
11.50 lbs American 2-Row (looking back on this now; I probably should used UK 2-row; relax have a homebrew)
1.1 lbs Crystal 40
0.4 lbs Crystal 60 (I had an extra 0.4 lbs of Crystal 60 which I substituted; otherwise I would've used 1.5 lbs of Crystal 40)
0.5 lbs CaraRed
Hops:
1.00 oz Northern Brewer - 60 minutes remaining in the boil
0.50 oz Northern Brewer - 30 minutes remaining in the boil
1.00 oz East Kent Goldings - 15 minutes remaining in the boil
0.50 oz East Kent Goldings - 1 minutes remaining in the boil
Yeast:
British Ale Yeast - White Labs WLP 005
Mash the grains at 151 deg F (strike temp 168 deg F) for 60 minutes using 4.5 gallons of water. Sparge at 170 deg F using 4.6 gallons of water.
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| Brew Day - 11/3/2013 |
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| Sparging! |
Fermentation:
As always, I carbonate at room temperature until I convince my wife to let me convert our garage into a temperature controlled fermentation chamber (not happening....). If you do have the ability to fine tune your fermentation temperature, I'd recommend 68 to 72 deg F. That seems to be a pretty common range for ESB's from my Clone Brews book.
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| 11/4/2013 - 7:00 am |
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| 11/4/2013 - 6:30 pm - LIFT OFF! |
OG = 1.056 (actual 1.062)
FG = 1.018
ABV = 5.0% (projecting 5.8%)
ABV = 5.0% (projecting 5.8%)
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