October 5, 2007

10# Crisp Maris Otter
10# Great Western 2-row
1/2# Castle Biscuit Malt
1/4# Castle Special B
10.25 oz Whitbread Golding Variety Hop Pellets 5% AA
Wyeast 1968 London ESB
Wyeast 1056 American Ale
2 grams CaCO3 to kettle

Mash in 152F for 45 min. Ramp up over 15 minutes to mash out @ 168F.

Hop Schedule:

90 min: 2.25 oz
60 min: .5 oz
30 min: .5 oz
15 min: .5 oz
10 min: .5 oz
5 min: 2 oz
KO: 4 oz

OG: 1.057

TG: 1.018 Wyeast 1968 68.4% AA 5.2% abv
TG: 1.013 Wyeast 1056 77% AA 5.8% abv


The 1968 Fullers Yeast version is on tap right now. Good. Fruity. Earthy. Hopped and balanced by firm and developing bitterness. Slightly sticky and syrupy.

There is 3/4 of a gallon refermenting 'cask style' in a Big Time brewery 'Beer Box' since 10/24. Will be serving from 'Bar Top' next week.