ESB Home Brewing Session
Yeah me! Two brewing sessions in one week! I brewed the Coffee Stout earlier in the week and now I’m experimenting a bit on a simple ESB. Often times it is the simple recipes that can be the hardest to do well with out a lot of additives to cover up flaws. Like the Coffee Stout, I’ll be entering this slightly more robust ESB into the Office Bar & Grill homebrew competition for a chance to have my beer brewed at High Point Brewery where they make Ramstein beer.
Two days prior to the brewing session I made my starter with an American Ale (Wyeast 1056) yeast. For the starter, I made an 800ml starter with 4 oz of ultra light DME which had an OG of 1.044. After the gravity reading I had a final volume of 600ml for the starter. I probably should have had a bit more since my OG of the ESB ended up at 1.070. It should have been 2 times as much.
I’m going to leave my poor mill along on this post. It’s what I got and I don’t think you can get repetitive motion injury from only an hour… ok, the grist
- 11lbs Domestic 2row
- 1lb Caramel 60L
- .5lb Caramel 40L
- .5lb Carapils
- .25lb Special B
This was a single infusion mash of all the grain at 152°. For this beer, I did a 70 minute sparge at 170°. Very straight forward. Nothing complicated about his one.
A very simply boil for this beer basically, 1 oz Northern Brewer Hops (10.5%) and 1 oz of US Tettnang (4.7%) at 60min followed by 1/2 oz of Williamette Pellet Hops (4.6%) 15 minutes & 1 Whirlfloc Tablet, and finally last 2 minutes 1 oz of US Tettnang Pellet Hops (4.7%). Then cooled down to 70° to match the temp of the starter.
The Original Gravity on this beer was 1.070 and I’m expecting it to complete around 1.016.
I will update this post as the brew process continues.