8C - OMGWTFESB

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:

• Wyeast 1098 - British Ale™
• I meant to get 1968, whoops!
  

The Mash:

• dough in
  
• 12qt @ 170F
• settles @ 150F
  
• rest for 75 minutes
• mash out
  
• 8qt @ 212F
• settles at 165F
• sparge
• 14qt @ 180F

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...