|0.80 tsp||Lactic Acid (Mash 60.0 mins)||Water Agent||1||-|
|5 lbs 8.0 oz||Optic Malt (2.8 SRM)||Grain||2||40.7 %|
|5 lbs 8.0 oz||Pale Malt, Maris Otter (3.0 SRM)||Grain||3||40.7 %|
|7.0 oz||Crystal 135/150 (140.0 SRM)||Grain||4||3.2 %|
|7.0 oz||Crystal 50/60 (55.0 SRM)||Grain||5||3.2 %|
|2.0 oz||Roasted Barley (300.0 SRM)||Grain||6||0.9 %|
|0.50 oz||Pacific Gem [14.00 %] - Boil 60.0 min||Hop||7||27.5 IBUs|
|0.25 oz||Pacific Gem [14.00 %] - Boil 8.0 min||Hop||8||4.1 IBUs|
|0.50 oz||Fuggle [4.50 %] - Boil 5.0 min||Hop||9||1.8 IBUs|
|1.0 pkg||London ESB Ale (Wyeast Labs #1968) [124.21 ml]||Yeast||10||-|
|1 lbs 8.0 oz||Honey (1.0 SRM)||Sugar||11||11.1 %|
Because it's a high ABV beer, I went with a larger grain bill, and kept it fairly simple...equal amounts optic and maris otter, with a small amount of English crystal malts. As for roasted barley, I used just enough to adjust the colour.
Since it is a higher gravity beer, I needed a higher level of hopping than normal (for me), and required a higher alpha hop...as is my wont for darker "cask style" beers, I used pacific gem; a high alpha New Zealand hop which is fairly mild and smoothly bittering, with flavours of "cask oak" and blackberry. A small amount of fuggle for earthiness was used for finishing.
London ESB was used, as I pitched this on the yeast cake from the Ginger Stout.
Once again, as it is a rather large grain bill, I went with a multiple step mash to promote fermentability, decocting to add some caramel tones.
|Name||Description||Step Temperature||Step Time|
|Add 21.46 qt of water at 158.1 F||146.0 F||15 min|
|Mash Step||Decoct 2.40 qt of mash and boil it||152.0 F||20 min|
|Mash Step||Decoct 2.64 qt of mash and boil it||158.0 F||30 min|
I bottled with more honey, aiming for a low 2.2 volumes of Co2. The flavour was delicious, amazingly complex, and will age extremely well...indeed, it needs it; I will probably open the next bottle around mid August to check carbonation levels, then again closer to Christmas if it hasn't yet. The FG is 1.010...11.3% ABV!
© John Frey, 2017. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.