LOSTCABIN Brew Notes
ESB
08/08/10
   
23 Gallon Recipe
Grains: 17 lb two row pale malt

17 lb Munich malt

1.5 lb toasted munich malt

2 lb malted wheat

0.5 lb 120 L crystal malt
Water for Dough-in:
 13 Gal
Hopping: 7 oz US Goldings 90 mins boil                                 

2 oz US Goldings 10 mins boil

1 oz US Goldings finish
extras: 3 tsp gypsum in mash H2O

3 tsp irish moss (30 mins boil)

2 cups rice hulls
Yeast:
 Wyeast Activator London III (one pack)
Starter Solution:
 2 cups H2O, 1 cup DME
Brewers' notes: Target Gravity 1.059

Brewers: Chris, Per, Tim
time comments
10:00
 begin cleaning
11:30
 weigh grains
11:45
 prep yeast starter
11:45
 crack grains, brewery assembled, wort chiller full
12:15
 finished cracking grains, filling brew pot to 13 gallons
12:15
 done filling, add 3 tsp gypsum, flame on full
12:35
 filling pot flame off, get ready to dough in
12:49
 Done dough in, start recirculation, starter finished boiling 5 mins
time Tin (°C)/ comment Tout (°C) / comment
12:55
 47
 43 flame to 5/8"
1:00
 48
 43 flame to 1/2"
1:15
 50
 47
1:25
 53
 48 flame to 3/4"
1:30
 55
 50
1:40
 59
 54
1:50
 65
 55 flame to 1/2"
2:00
 66
 57
2:10
 67
 59
2:15
 67
 64 after tc wiggle
2:25
 68
 65
2:30
 69
 66 flame to 3/8"
2:40
 68
 67
3:00
 68
 66
3:10
 68
 66 flame to 3/4"
3:25
 75
 71, pitch yeast activator solution into starter @approx 77°F
3:30
 76
 73
3:34
sparge with 75°F H2O to 23 gal
4:00
done sparging, flame on full
4:40
BOIL - add 7 oz US Golding 4.5 % alpha acid
5:40
add irish moss
5:50
add 2 oz US Golding 4.5% alpha acid
6:08
add 1 oz US Golding 4.5% alpha acid
6:10
flame off
6:34
wort chiller on

85
 48
6:38
 73
 56
6:44
 57
 47
6:52
 47
 40
7:08
 32
 29 - wort chiller off
7:15
start racking to fermemter, pump on
8:30
mostly done cleaning, take sample for tasting and gravity
8:45
starter with yeast added releases ample bubbles on agitation. bubbling actively to surface but not foaming yet. conclude ready to pitch and add to wort.
Finish notes:
O.G. 1.047 - good maltiness in mouthfeel and opening bitter hopping. very subtle finish hop, mild sugar taste.  Finish volume well above 23 gallons, estimate  28 gallons.   --NOTE: at kegging we got ~21 Gal total, so minus the racking volume, the fermenter must be 25gal, not 30 as suspected earlier.--
   
Fermentation Notes:
Poor fermentation, started off fine, but failed after ~2 day's.  Chris thought it tasted nasty, yeast was off?

Racking Notes:
S.G  1.031 8/17 nasty yeasty-ness
stuck fermentation at this point
8/22 S.G. 1.030 repitch, droped 1/2 gal, racked off 3 gal warmed to 68 deg F, pitched 5 vials WLP-001California Ale yeast.  3:30.  At 9pm racked it back in to main volume with little action showing, Timro claims it tastes like an ESB to him.
8/24 68 degF bubbles at about 3 seconds
8/26 70 degF bubbles at 1 second
8/31 66 degF bubbles at 10 seconds. racked off 1/2 gal.
9/5 S.G. 1.014, dropped off 1 pint yeast
9/8 dropped off 1 pint.

Keging Notes:
9/11 F.G.    1.014  We got 3.7 Corneilius kegs and Tims 'special' keg full, pressurized to 20 PSIG, finished off at 30PSIG, aggitated for 30 seconds, except Tims keg, that was done for 20 seconds agitation, still at 30 PSIG.

Tasters Notes:
Elizabeth mentioned caramel again, Chris thinks it is ESB-esk, Per thinks there is still some off-flavors, better to drink it soon.