|Beautiful day to brew!|
It has been a while since I last posted a recipe. This is simply because I try not to brew much over the summer – its too hot to stand over a boiling pot of water, and lacking proper temperature control, results are not always as good as I would hope. Indeed, my attempt at a Blonde had an overly estery finish (tasting notes coming soon), largely due to the heatwave that decided to break out hours after the brewday was complete! So my normal approach is to brew a bunch of beer in the early summer, and hope against hope that it lasts the summer.
As you would expect, the archived beer never lasts the summer. So its time for a brew day – and today I’m brewing a beer that is fit for both cooling down on a warm summers eve, and is fit for those early fall days. Crisp, refreshing and modestly bodied, with a bracing but not overpowering bitterness, an extra special bitter is just the beer for the dog days of summer.
I’m also taking this opportunity to try two new things – well, one new thing plus bringing back a thing I used to do religiously. The new thing is going to be an attempt at first wort hopping – based on Denneys notes, I have moved all my bittering additions to FWH addition (you add the hopes to the brew kettle before your collect the sparge – that way the hops soak in the wort prior to boiling). This is supposed to give a smoother bitterness.
Mash outs are a classical part of brewing, but something that many batch-spargers have done away with. My mash efficiencies are consistently low (65%-ish), so I’m going to try adding adding the first sparge water (5L) at boiling (update: this upped my efficiency to 72%, bu I under-collected the sparge water by ~3L, so this could have been better). This may improve the liquefaction of the mash, thus improving efficiency.
First Wort Hopping (FWH):
First wort hopping is actually an old brewing process – hops were traditionally added to the brew kettle before the mash was sparged. This leads to the hops soaking in the hot wort, and being present throughout the heat-up part. Exactly what this does is somewhat controversial – with people arguing it improves the character of the bitterness, to improving/increasing hop flavour & aroma, through to increasing or even decreasing bitterness. Denney has provided the only real analysis, both chemical & test-panel, of FWH. He found that about 10% more alpha acids (IBUs) were extracted from the hops, but some (not all!) of the taste panel perceived that bitterness to be less and/or more smooth. Lots of brewers swear by FWH, so I’m going to give it a go!
|Dog Days ESB|
|Extra Special/Strong Bitter (English Pale Ale)|
|Type: All Grain||Date: 13-08-25|
|Batch Size (fermenter): 20.00 l||Brewhouse Efficiency: 72.00 %|
|Boil Size: 25.49 l||Est Mash Efficiency 75.6 %|
|Boil Time: 60 min|
|Est Original Gravity: 1.056 SG||Measured Original Gravity: 1.056 SG|
|Est Final Gravity: 1.017 SG||Estimated Alcohol by Vol: 5.1 %|
|Est Color: 11.2 SRM||Bitterness: 35.3 IBUs|
|Mash Name: Single Infusion, Medium Body, Batch Sparge||Total Grain Weight: 4.98 kg|
|Sparge Water: 17.49 l||Grain Temperature: 21.2 C|
|Sparge Temperature: 75.6 C||Tun Temperature: 20.0 C|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
Sparge Step: Batch sparge with 2 steps (4.62l, 12.87l) of 100C, 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Used 100C water for first sparge step, to mimic a mash-out.
Carbonation and Storage
|Carbonation Type: Keg||Volumes of CO2: 2.3|
|Keg/Bottling Temperature: 7.2 C||Age for: 30.00 days|
|Fermentation: Ale, Single Stage||Storage Temperature: 18.3 C|
-Hit 68.5C; slightly high
-Stirred until cooled (~1 min)
-Conversion complete in ~40 minSparge:
-New method (pseudo-mashout):
-Batch sparge 1: Added 5L @ 100C -> est. temp of 75.8C/168.5F
-Batch sparge 2: ~12L @ normal temp (75.6C)
-Pre-boil gravity was 1.044 (est. 1.046)
Output from Beersmith