Fall ESB

This was an easy drinking, malty brew with fresh hop notes. Brewed with Jenny Jump Mountain spring water, it has the British character that one would want in an ESB, with a little extra kick for the cooler days of Fall ahead. This one has less bittering hops than I have used in the past, and uses mash hopping to infuse hop flavor and aroma into the beer. This one is finished with a 1/2 oz fresh grown Willamette from a friend of mine, at bottling time.


Grain Bill:    11 lbs Thomas Fawcett Maris Otter (floor malted)
                     1oz pelletized Fuggles (Mash)
                     1oz pelletized East Kent Golding (mash)
Hops:           35 IBU's Target 90 minute boil
                    
Irish Moss or other clarifier : 15 minutes left in boil
White Labs English Ale Yeast and a starter culture.

Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 155 F using remaining water and hold until conversion is complete. I usually do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 155. Once at this temperature get the sparge water ready. Time the final temperature increase with the sparge water becoming ready, with mash out being around 170F. Sparge and collect around 6 gallons of wort.

Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization, along with the flavor hops. When the boil is done (after 10 more minutes), turn off the flame and add aroma hops. Cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation usually takes about a week, give or take. Transfer to secondary at this time and let sit another week. I prefer bottling, using one and a quarter cups of malt extract. This one was bottle hopped with 1/2 oz fresh Willamette hops

OG 15.2 Plato