First off, the amber form last batch came out real good. If I can find the motivation to do so, I think I may enter it in a competition.
I don't know why I haven't made an ESB yet. I can't even remember why I chose to make it this time. Regardless, I got the recipe off of the internet and is as follows:
8lb Maris Otter
1lb C10
1lb C60
1lb Flaked barley
0.5lb Brown Malt
1oz Kent Golding 5.7AA @60
1oz Kent Golding 5.7AA @30
1oz Kent Golding 5.7AA @0
WLP005 Jan-19-2016 1019675 (with starter)
WLP005 Dec-27-2015 1018042 (with starter)
Crystal Gyser water
Whrilfloc
Servomyces
2:08 - Strike water being heated. Mash tun together. We are doing this. I'm feeling a little sickly. So that sucks. So far the only thing that has gone wrong is that the mill lost a bolt. I think I've lost it into the crushed grain. I'll look for it when I pour the grain into the mash tun.
2:55 - Mash temp fail! Once I got the strike water in the mash temp was 148F. I wanted 156F. It's always better to overshoot since I can just add cool water. So I heated up the mash decoction style. I pulled out the thick part of the mash and boiled it. Then I added it back. In this case I overshot it and the temp was 160F. Which, as previously stated, it not tragic since I just add some cool water and get to 156F. I think I may have scorched a little bit of the grain. Which may suck or may just add more character to the beer. I don't know. We'll see.
6:13 - All done. Things went pretty smooth. The OG is 1.054. It tastes good. I'm tried and hungry.
