PartE SB

Making an ESB that may be used for a group party in about a month. Similar recipe to the previous 2.5 gallon BIAB ESB I did but making a few changes and brewing this one in my normal all grain setup.

Recipe:

• 8.5 lb 2-row Malt
• 0.5 lb Crystal 40L
• 4 oz pale chocolate (200L)
• 1.0 oz US Goldings 5.0% FWH
• 1.0 oz US Goldings 5.0% @ 60 min
• 1.0 oz US Goldings 5.0% @ 5 min
• 0.5 tsp Yeast Nutrient (Wyeast) @ 10 min
• 0.5 tsp Irish Moss @ 10 min
• 10 drops FermcapS before boil
• 1 packet of Danstar Nottingham rehydrated

• OG: 12.4% (1050) (Beersmith)
• 39.9  IBU
• 9.6 SRM

Mashing at 152 for 60 minutes, preheating the MLT with 3 gallons of 175 degree water and grains are going in at 166.

First: 1.5 gal 21%.
Second: 4.2 gal 13.5%
Pre-boil: 6.5 gal 11%

Boil went fine, and ended up at 12.3% (1048) before pitching the yeast. Fermenting at 14.5 C until it is done.

Cascade/Citra IPA Update

Dry hopped the Cascade/Citra IPA and transferred it to a keg 6/10/14. Tasted pretty darn good to me despite the low IBU's and it finished on the Beersmith prediction of ~1014. I will update this once it is carbonated and pouring.