Today I bottled v2 of my Gimp Biscuit E.S.B. Still maybe a touch too dark, at roughly 11 SRM (thanks BrewMath app!). Still don’t have a great handle on water volumes with my brew system- I ended up with only 4.25 G Total. Apparent attenuation 81.6%. 6.8% ABV. Measured mash efficiency is good, though, at 80.0%.
I have high hopes for this one. Must wait three weeks before trying!
Today I brewed the 2nd edition of my “Gimp Biscuit” ESB. Changes from the first version include:
Reduced base grist weight to reduce OG. Reformulated hop additions to keep BU/GU near .8. Substituted Fuggles in place of Challenger as the aroma addition. Continue reading
It was a very Beery Christmas at our house. I received a lot of beer- and brewing-related gifts: a gift card to Midwest Homebrew, enough to pay for the ingredients for the next iteration of my Gimp Biscuit ESB; carboy covers complete with “Shh. I am Fermenting” embroidery; carboy draining and storage racks; a membership in the American Homebrewers Association, complete with a subscription to their monthly magazine Zymergy; a Christmas Story pint glass; a rare Belgian made with “wild” yeast. Thanks to wife Olivia, mother Marsha, brother Matt, and inlaws Don and Carolyn for supporting my addiction, er, hobby. Continue reading
Today I brewed the first version of my “Gimp Biscuit” E.S.B. Went very well- hit all of my mash and gravity numbers dead-on. More details after I do the math (or, more precisely, plug my results into BeerSmith and have it do the math).
Still having trouble getting the wort chilled quickly. Could be that my 25′ immersion chiller just isn’t up to the task of cooling down a 5-gallon boil in summertime…
I’ve been toying with a recipe that features Biscuit Malt (a toasted malt with a nice, shortbready nose). I have two ideas for this: one is an ESB (British Extra Special Bitter), and the other is a Belgian something. Here is what I have for the British version: