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Celtic Bitter
Irish Stout • All Grain • 19.50 L
Still in memory of the lady, trying cowardly to escape from an dreadful thought about the consequence of my selfish and cruel termination of our friendship. The yeast would be better with S-04, but I wanted to use London ESB that reminded me an impressive scene with her. About 12 years ago, she was interested in starting a pub with frequent live performances. She could not drink alcohol, and she was curious about the reputation of foreign beers among drinkers. Four people including me, the lady and a foreign friend of hers, met to taste several foreign beers, which included Fuller's London Pride and ESB. That was the first time we tasted these beers, and drinkers were not sure which one tasted better. She licked each of them and told us that ESB tasted much better than London Pride. After this meeting, I tasted both of these beers occasionally and came to the conclusion that she was definitely right. (The taste for beers is subjective. London Pride is a very good beer with some undeniably superb reputation. )
September 16, 2020 pm 10:26pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 2.750 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.450 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.90 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 25 g
Chinook - 13.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
Irish Moss - Add to boil for 10 mins. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Lallemand 3767 London
Lallemand 3767 London
Produces a beer that is clean and well balanced.
Notes
A campden tablet is added to each of the mashing water and the sparging water. Gypsum 1/2 tsp is added to the mashing water. 2 step temperature mashing with mash out; Strike temp.: 54.9C, Protein rest: 50.0C for 15 mins, Saccharification rest: 66.0C for 90 mins, Mash out: 75.6C for 10 mins. Boiling step was messed up. My watch stopped at 10:37 PM, which I did not realize at the start of boil. I had 28 litters of pre-boil wort, so I planned to prolong the boil for 30 mins before adding the bittering hop. Then I observed that the volume of wort was down to about 25 litters around 11:27 PM on my clock, and added the bittering hop. Then I realized the watch had stopped, so that I lost the information when the boil started. Then I indulged in memory of the lady. The clock indicated 0:39 AM when I looked it after adding the bitterling hop. so I added Irish moss at 0:42 AM. Boil was stopped at 0:52 AM. Hence the bittering hop was boiled for 90 mins, not 60 mins. After the boil, I got about 21 litters. The head space of the fermenter was short so I got to expect a need of blow-off in the primary fermentation. Hops are old as a product in 2015, so their alpha would be much lower than 13%. Brewed on 9/17/20. OG was 1.044. As of writing this note, I find a roach stalking around the fermenter. Need to run to get some roach eliminator. Oh my God!
Style (BJCP)
Category: 15 - Irish Beer
Subcategory: B - Irish Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.036 - 1.044 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 22.9 SRM | 25 - 40 | |
| Alcohol: | 4.4% ABV | 3.8% - 5% | |
| Bitterness: | 51.6 IBU | 25 - 45 | |
Discussion
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