LOSTCABIN Brew Notes
ESB #2
10/8/2005
23 Gallon Recipe
Grains: 17 lb two row pale malt

17 lb Munich malt


1.5 lb toasted malt (2 row pan toasted in cast iron skillet)


2 lb malted wheat

.5 lb 120 L crystal malt (was 1.5 lb of 40L)


Water for Doughin:
13 Gal
Hopping: 7 East Kent Goldings HOPS (90 mins boil) 6.6% Alpha Acid
2 East Kent Goldings HOPS (10 mins boil) 6.6% Alpha Acid

1 East Kent Goldings HOPS finish 6.6% Alpha Acid
extras: 6 tsp gypsum in mash h2o

3 tsp irish moss (30 mins boil)

2 cups rice hulls

Yeast:
Wyeast 1318 London III (smack pack)

Starter Solution:
2 cup H2O and 1 cup of DME, start boil for 5 min, cool to 28 deg C, pitch 1 slant yeast incubate at 28 deg C


Brewers' notes: Target Gravity 1.059

Brewers: Chris, Per, Elizabeth

time comments
11:00 brewery washdown in progress, starter solution about to come to boil,  grain weighing in progress.
11:19
Starter boil
11:32
Malt toasting, grain cracking, starter removed from heat
11:52
Flame on, adjusting dough in water to 50 deg C
11:56
Flame off, filling mashtun
*12:08
Dough in complete, recirc on


time Tin / comment Tout / comment
12:11
47
45 flame on simmer
11:22
48
47
11:31
51
48 flame down
12:37

pitch yeast into starter
*12:38
51
49 flame to ~5/8 "
1:00
58
56
1:20
65
61
1:35
68
63
*1:40
70
65 flame to ~3/8 "
2:17
67
63 tighten t.c. clamp  
2:18
67
66
*2:25
67
66 flame to full
2:50
79
75  begin sparge
3:15

Spagre done
*3:41

Boil, add 7oz Kent goldings
4:46

add irish moss
5:17

add 2 oz Kent goldings
5:27
OFF
add1oz Kent goldings

swamp chill brew pot
close up kick cat out....
5:45
wort chiller on

6:20
30 backflow thru wort chiller
start to fill fermentor
6:40
done racking
add very happy yeast starter
8:28
done clean up

Finish notes:
O.G.1.059

Fermentation Notes:


Racking Notes:
S.G

Keging Notes:
F.G.

Tasters Notes: