Difference between revisions of "Barleycorn 1"
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I went to Barleycorn with a couple of guys from work and we made a beer based on their ESB recipe. They CO2 prime, so it's theoretically ready to drink right away. Here's what we did. | I went to Barleycorn with a couple of guys from work and we made a beer based on their ESB recipe. They CO2 prime, so it's theoretically ready to drink right away. Here's what we did. | ||
| − | 500g Caramel malt (80L) | + | * 500g Caramel malt (80L) |
| − | 500g Victory malt | + | * 500g Victory malt |
| − | 300g Carastan malt | + | * 300g Carastan malt |
| − | 150g Roasted Barley | + | * 150g Roasted Barley |
| − | 3.5L Light LME | + | * 3.5L Light LME |
| − | 3.5L Amber LME | + | * 3.5L Amber LME |
| − | 174g Bramlings | + | * 174g Bramlings |
| − | 124g willamette | + | * 124g willamette |
| − | 124g goldings | + | * 124g goldings |
| − | Wyeast 1098 ale yeast "Smack Pack" | + | * Wyeast 1098 ale yeast "Smack Pack" |
| + | * one pellet of irish moss | ||
| − | Barleycorn has huge copper steam kettles, | + | Barleycorn has huge copper steam kettles, so we started with water at around 120F, soaked the malt for 20 minutes, heated it up to 180 or so (We didn't have thermometers for precise measurement of temperatures), soaked another 20 minutes, then did 5 cycles of bringing the wort to a boil then reducing it to a simmer to do a "protein break", which just breaks the long chains of the proteins from the soak. We then brought then added the LME and brought the wort to a boil. We added the bramlings hops for the full hour, the willamette at the half-hour mark, the irish moss at 45 minutes, and the goldings about 2 minutes before we ended the boil. |
| + | |||
| + | We bottled two weeks later, which was yesterday. --[[User:Morrigu|Morrigu]] 07:42, 7 May 2011 (EST) | ||
Latest revision as of 07:42, 7 May 2011
I went to Barleycorn with a couple of guys from work and we made a beer based on their ESB recipe. They CO2 prime, so it's theoretically ready to drink right away. Here's what we did.
- 500g Caramel malt (80L)
- 500g Victory malt
- 300g Carastan malt
- 150g Roasted Barley
- 3.5L Light LME
- 3.5L Amber LME
- 174g Bramlings
- 124g willamette
- 124g goldings
- Wyeast 1098 ale yeast "Smack Pack"
- one pellet of irish moss
Barleycorn has huge copper steam kettles, so we started with water at around 120F, soaked the malt for 20 minutes, heated it up to 180 or so (We didn't have thermometers for precise measurement of temperatures), soaked another 20 minutes, then did 5 cycles of bringing the wort to a boil then reducing it to a simmer to do a "protein break", which just breaks the long chains of the proteins from the soak. We then brought then added the LME and brought the wort to a boil. We added the bramlings hops for the full hour, the willamette at the half-hour mark, the irish moss at 45 minutes, and the goldings about 2 minutes before we ended the boil.
We bottled two weeks later, which was yesterday. --Morrigu 07:42, 7 May 2011 (EST)
