British Strong eBIAB 1

Beer 4 of 12 in run to the Skirmish in the Triad.  And hey…why not do another new style!  I’ve done an English Barley Wine years ago but nothing like this style.  I have had the Fullers 1845 and it was covered in “Can You Brew It” so I decided to give that recipe a whirl.

Recipe Info
Recipe: british strong ebiab 1
Style: British Strong Ale 17A BJCP 2015
Date: 07-31-2016

Recipe

Guideline Min

Guideline Max

OG

1.063

1.055

1.080

FG

1.013

1.015

1.022

Color

15.8

8.0

22.0

ABV

6.6

5.5

8.0

IBU

57.0

30.0

60.0

Brewery Info
Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 15.5 Lbs
Thickness: 1.71 Qt per Lb
Deadspace: 2.5 G
Strikewater: 9.13 G
Volume: 10.37 G
Temp: 148.0 F

Boil Info
Kettle Gravity: 1.053
Predicted Mash Run-off: 7.73 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

12.500 Lb

81.0 %

Maris Otter (Crisp)

82.0

3.0

1.500 Lb

10.0 %

Crystal, Dark (Simpsons)

76.0

80.0

1.500 Lb

10.0 %

Amber (Crisp)

80.0

27.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Magnum

12.0

60 mins

Boil

34.0

2.0 Oz

East Kent Goldings (EKG)

5.0

15 mins

Boil

14.0

2.0 Oz

East Kent Goldings (EKG)

5.0

20 mins

Aroma

9.0

Yeast

Amount

Name

1.000 unit

English Ale White Labs WLP002

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.42

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

68

3

21

11

169

46

Sparge

0

0

0

0

0

0

Final

95

4

29

15

238

65

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.126 G
Percent RO / Distlled: 0 %
Water Used: 9.126 G

Mash Water Adjustments

Gypsum: 9.0 g

Ferment:

pitch @ 63F
raise to 68F over 12 hours
hold for 48 hours then lower to 64 F over 24 hours

8/12/16 1.4L starter w/ 140g DME of 002
8/14/16 normal brewday.  hit all my numbers.  no fruit flys this time 🙂  beer tasted good going into fermenter but maybe a bit husky?    pitched at 3pm.  @9pm small kreusen and bubbling
8/15/16 big kreusen and strong bubbling
8/16/16 kreusen already dropped and bubbling greatly slowed.  wow!
8/17/16 ~6 sec
8/18/16 no bubbling
8/19/16 ditto
8/22/16 ditto
9/5/16 racked to keg for gelatin FG 1.015 pH 4.5
nice clean malt forward aroma
fairly clear.  nice deep brown color.  nice rich complex malt notes.  caramel.  toffee.  toast.  a hint of booze but not harsh and a little tobacco.  very promising.  EKG comes through in aroma & flavor but not overwhelming.  very promising.
9/9/16 bottled.  targetting 2.4 volums.  78g of table sugar in 3.25 gallons of beer.  28 bottles.

i have mixed feelings on this beer.  i just doesn’t come together the way i would want but i’m not sure why.  that doesn’t help does it 🙂  not a bad beer but not great.

judges seem to agree.  this set think it is hot and too bitter.  maybe this one just needs some age?  here are results from skirmish in the triad.

bs_dp1m bs_dp2m

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