Info:
- Brewer: Chris
- Mash: infusion
- Date: 6/8/2008
- Size: 5.25 gallon post-boil
Notes:- Recipe was originally to be the bitter from the 2008 Big Brew Day, which was called "Chiswick Bitter," but it ended up a bit different. :)
Grain Bill:- 8lb Briess Organic 2-row malt
- 1/2lb Briess 120L crystal malt
- 1/2lb Briess 60L crystal malt
- 1/2lb Briess victory malt
- 1/2lb Briess CaraPils malt
Yeast:The Mash:- dough in
- mash out
- 8qt @ 212F
- settles at 165F
- sparge
The Boil (90 minutes):- 1.5oz Willamette (4.5aau) @ 60
- 1.0oz Cascade (4.0aau) @ 60 (yeah, yeah, I know, C-hops in an ESB...)
- 0.5oz Willamette (4.5aau) @ 15
- teaspoon of Irish moss @ 15
- 0.5oz Yakima Goldings (4.2aau) @ 10
- 0.5oz Yakima Goldings (4.2aau) @ 1
- Total: 47 IBU(ish)
The Finish:
- OG: 1.053
- To be dry hopped with 0.5oz Yakima Goldings (4.2aau) in secondary
- To be dry hopped with 0.5oz Yakima Goldings (4.2aau) in keg
The Post Script:- This blog post was written beforehand, and the recipe was adjusted to reflect reality, that said, this was probably the most messed up batch I've ever done...
- I looked at the mash temp, which I thought was too high. After pouring in some cold water I realized that I was reading the wrong temp scale... d'oh! Pulled some wort, heated, added it back in, got things rolling again. This added 20-30 minutes to the mash.
- My burner seemed anemic, after an hour of no boil I had to tear apart the burner and put it back together. I didn't find anything, but it worked **much** better. (I mean, it'll push 150k+ BTU)
- After this was done (about 11pm) I fell asleep on the couch... NEVER DO THIS!! I woke up at 4am to find a few extra gallons boiled off, joy. Luckily, I hadn't added hops yet, so I added a bunch of water, got it back to boiling, and continued as usual. Total boil was 6 hours...
