Saturday, September 17, 2011

Batch 114, ESB and IPA at once

I got a pile of newly harvested hops on the club hop tour last weekend, and I couldn't decide what to brew today, so I brewed both an ESB and an IPA. The base recipe is the same as batch 98. I made 13 gallons of wort, then split it into 2 boil kettles and hopped each one differently.

10 gallon batch.

Extra Special/Strong Bitter (English Pale Ale, 8C)

OG: 1.056
FG: 1.014
IBU: 41
SRM: 13
ABV: 5.4%

19.0 lbs 2-row
1.0 lbs Munich
1.0 lbs Wheat
1.0 lbs Victory
10 oz Biscuit
6 oz Crystal 60
0.5 lbs Special B

Mash at 150F for 60 minutes. Mash with 1 qt/lb = 6 gallons. Treated water with 1/2 tsp calcium chloride and 1/2 tsp gypsum per 5 gallons (treated both mash water and sparge water). Collected 13 gallons, then transferred 6.5 gallons back to the HLT for the IPA.

ESB hop additions:
7g Delta, 6.0%AA, 10 additions: 90, 80, 70, 60, 50, 40, 30, 20, 10, 0 min.

IPA hop additions:
4g Chinook, 4g Centennial, 4g Cascade, 11 additions: FWH, 90, 80, 70, 60, 50, 40, 30, 20, 10, 0 min.

1/2 T Irish Moss in each at 15 Min.

ESB yeast:
Wyeast 1318 London Ale III Yeast.

IPA yeast:
Wyeast 1272 American Ale II Yeast.

I didn't think ahead and mis-calculated -- BOTH pots will boil off about 3 gallons over 90 minutes, so I ended up with about 3.5 gallons of 1.080 wort at the end. Topped off each with about 5 quarts of water.
































10/783

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