This was the beer that I contributed to the Alberta homebrewer’s advent calendar (Day 11). I brewed this before I heard of the calendar so there was lots of time to bottle condition which I haven’t done in a long time. To make it a little more festive I boiled a bit of spice in with the priming sugar. I’ve since tried a couple of bottles to see how the spice was faring and… GUSHERS! Argh. I guess I shouldn’t have transported the batch through that bone yard:
Please note the gravestones on the far right and far left that are enlarged in the insert. I did not apply photoshop. Twelve year old me is really very amused at this.
Anyways, these may gush. It’s the curse doing this. It’s not because there’s an infection or too much sugar or anything. Ancient Egyptian curse and / or restless thirsty souls attempting to drink local. Really.
Something I didn’t mention in the notes was that I ran half of the Roasted Barley through the blender which was mashed in with the rest of the grist.I guess I'll expand the recipe. I hope I don't get cursed and die.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|34 L||60 min||40.6 IBUs||35.8 SRM||1.044 SG||1.010 SG||4.4 %|
|Barley, Flaked||1.361 kg||18.72|
|Black Barley (Stout)||0.907 kg||12.48|
|Goldings, East Kent||112 g||60 min||Boil||Pellet||5|
|London ESB Ale (1968)||Wyeast Labs||69%||17.78°C - 22.22°C|
|Mash In||49°C||20 min|
|Used Toasted Flaked Barley not regular.
Measured OG 1.043
Mashed to 65, ended at 63 - step mashing went fine with 20min protein rest
First runnings lautered slowly - stopped half way and filled with sparge water. Laurtering ran fine after that.
|Download this recipe's BeerXML file|