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Pushing the limits

travis — Mon, 14 Apr 2008 11:56:00 +0000

This was the first weekend brewing with the NEW 100qt mash tun. While there is still a lot of work to be done on this hoss, we figured we would give it a test drive the old fashioned way; put her to work. We decided the best way to do that was a 20gallon batch of Mother’s ESB.

This time around, I took the advice of Bad Ben and made some changes to the recipe. I replaced the chocolate malt with biscuit and dialed down the hops by about 10IBUs. I also cut out the dry hopping. This is what the recipe wound up looking like:

Mother’s ESB – Round 2
Brewer: Travis & Nick
Asst Brewer: Meatball
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
————————–
Batch Size: 20.50 gal
Boil Size: 24.57 gal
Estimated OG: 1.049 SG
Estimated Color: 12.4 SRM
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amount
39.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 82.19 %
4.20 lb Caramel/Crystal Malt – 60L (60.0 SRM)Grain 8.85 %
3.25 lb Biscuit Malt (23.0 SRM) Grain 6.85 %
1.00 lb Rye Malt (4.7 SRM) Grain 2.11 %
2.00 oz Target [11.00 %] (60 min) Hops 18.0 IBU
1.50 oz Brewer’s Gold [8.00 %] (60 min) Hops 9.8 IBU
0.50 oz Liberty [4.30 %] (60 min) Hops 1.8 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 3.5 IBU
0.25 oz Liberty [4.30 %] (15 min) Hops 0.4 IBU
1.00 oz Amarillo Gold [8.50 %] (1 min) Hops 0.3 IBU
1 Pkgs London Ale (Wyeast Labs #1028) [StaYeast-Ale

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 47.45 lb
—————————-
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 12 gal of water at 164.2 F 150.0 F
Batch Sp 1 – 10gal at 168f
Batch Sp 2 – 5gal at 168f
Target preboil OG was 1.043

First off – The Mash tun – No need for words, just take it in. That’s 47lbs of grain in there.

Picture below is the run off. We were concerned with the potential of anything in the false bottom that might not have come out in rinsing so we ran everything through a screen. It worked out pretty well.

Vitals:

1st addition – 12gallons at 166f mash settled in at 154f for 75min – 19brix (1.077) runoff gravity
Sparge 1 – 10gallons at 168f the mash settled at 155f – 14brix (1.055) runoff gravity
Sparge 2 – 5 gallons at 172f mash settled at 156f – 11brix (1.043) runoff gravity
Total water – 26 gallons

Those are two 5 gallon pots, one with 5 and the other with 3. The brew kettle (15gal) had the rest in it. The big pot was where we added all the hops. In order to ensure that everything was distributed properly in the end, we poured the other two pots in to the big pot as space permitted.

In the end the new mash tun gave us just under 20gal of brew at 1.060 – 73% efficiency! Pretty good for a first run at this. All was not totally perfect with the process though. The pressure inside the tun pushed out on the walls and cause a little steam to leak out of the handle area. It’s a lot of pressure on the cooler so we’re going to have to consider putting something around it for stabilization.

Over all we were very pleased with the process and so far with the results. The new tun has a lot of potential and may allow us to brew more beer while brewing less frequently. Bryan was over for his second shot at homebrewing. It was a great success and due to the high price of DME, he is ready to make the dive into all-grain.

Cheers!

Bottled Mother's ESB

travis — Sun, 25 Mar 2007 02:40:00 +0000

Today was my day to bottle the ESB and take the final gravity. Now I say bottle because I picked up some growlers from my Brother-in-law at his eBay store:

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=220065864894

I wound up getting 18 of them because I wanted to start having some brew to take with me places. These worked out well with this batch because I didn’t wind up with the 5 gallons I was shooting for. This was the result of all the hops I used in the process and the lack of any filtration out of my brew kettle. I lost a whole gallon’s worth of ESB from all of the hops I had to dump out. Oh well, live and learn.

Anyway, I took my FG and it was 1.010 making this a 6.5% ABV wonder. I drank the gravity sample and I was a little turned off because there was a strong alcohol burn, but otherwise it was quite good.

I am hoping that a little bit of time will cure the issues with the burn. I will be sure to write on the growlers, but so far they are great and it’s not easy to find the amber ones, so that’s a bonus.

Cheers!

Mother's ESB

travis — Thu, 08 Mar 2007 21:44:00 +0000

This is the beer I am going to brew this weekend. I got the inspiration after reading the blogs of some folks that have left comments, (Bad Ben and Ted I am looking in your direction) I couldn’t help myself but to jump on the ESB Express. I was initially going to brew my Belgium Wit, but it has been colder than a bastard in Upstate New York and I like my BW in the sun, so I decided to wait.

So using my handy dandy Designing Great Beers book, I decided to go ahead a design an ESB I will name this weekend. Here goes:

*This recipe was based on 65% efficiency so adjust accordingly

12.69 lbs (5756g) 2 row pale malt
1.05 lbs (476g) Crystal Malt 60L
.45lbs (204g) Chocolate Malt

Boil-2.5oz (70.9g) Goldings 5% AA
Flavor-1.2oz (34g) Fuggle 4.75%AA
Aroma- 2.2oz (62.4g) Mt. Hood 5.5% AA
Dry- 1.5 oz (42.5g) Goldings 5% AA

Wyeast 1028 or 1968 (gotta see what my brew supply has in stock)

OG- 1.060
FG- 1.012

6.5% ABV
48IBU

So I will probably have some adjustments to this after I go to the brewer, but this is what I have so far. Anything seem out of place?