Sunday, January 26, 2014

Kegerator update, Common Room ESB and future brews!

I was lucky enough to get a new dual tap draft tower for christmas and have installed it! I also received a tap from the brewery in my hometown.

I have been using an app on my iPhone called BrewPal and I highly recommend it. The ease and helpfulness of this app have made brew days a lot easier!

Now on to brewing! A few weeks back I made my first ESB based off a recipe I found on I put that beer in the keg yesterday and so far it tasted great, it may replace my
Irish Red as a must-have-on-tap beer. It was the first time, in a really long time, that I felt 110% confident and I think it shows in this beer. The recipe is as follows:

10 lbs Maris Otter
12 oz 60ºL Crystal
6 oz 120ºL Crystal
2 oz East Kent Goldings (1.5 @ 60 mins, .25 oz @ 20 mins, and .25 oz @ flameout)
.75 oz Fuggles (.25 @ 60 mins, .25 oz @ 20 mins, and .25 oz @ flameout)
White Labs WLP002 English Ale yeast

I added 1 tsp of Gypsum to the mash water and 1 tsp to the sparge water. (We have really great water here in Portland, fairly close to distilled water)

The beer had to following properties:

OG 1.061 FG 1.009
ABV 6.8%
IBU's 33

In 2 weeks I will be brewing 2 batches. The first will be to get my Irish Red back on tap by St. Patrick's Day and the second will be 3 gallons of Chocolate Coffee Stout for my sister in-laws 21st birthday.

The Irish Red will be my standard recipe:

8 lbs Maris Otter
1 lb 20ºL Crystal
8 oz Munich (light)
3 oz Roasted Barley
1.7 oz Northern Brewer (.85 oz @ 60 mins, and .85 oz @ 30 mins)
1 oz Fuggles (1 oz @ flameout)
Wyeast 1084 Irish Ale yeast

I will be adding the Gypsum again, just to see what it does for the Irish Red. It should finish as follows:

OG 1.058 FG 1.012
ABV 6%
IBU's 58 (out of style for a "true" Irish Red, but balanced by the malt)

I will post the recipe and specifics for the Chocolate Coffee stout later as I'm trying to acquire some  Ghiradelli powdered cocoa for this!

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