owner: Michael Erwin | started: 09/11/2008 | last updated: 10/01/2008
Recipe: Edwin Sandys Bitter (ESB) | status: Fermenting
9/11/2008 -
Hops:
1oz Columbus (12.2%) (60)
.5oz Willamette (4.8%) (60)
.5oz Glacier (30)
.5oz Glacier (2)
Extracts: 1 can Muntons x-light, 1 can Muntons amber
Grains: 9oz Crystal 60L, 1oz black patent.
Yeast: Nottingham dry
9/12/2008 - SG:1.052, 75F.
9/18/2008 - Fermented around 70F for a week; active for about three days. Racked to secondary. Added gelatin. SG:1.012. Tastes just as great as the first batch, just like beer is supposed to taste. Edwin Sandys is back.
9/22/2008 - Bottled at SG:1.012, 77% apparent attenuation, 5.2% ABV. The gelatin really cleared it out. Looks awesome.
10/1/2008 - Oh, so good. Can't wait 'til it mellows out.
11/1/2008 - How did this one disappear so fast? Some to friends, some to me, and some held back for Christmas gifts. I'm beerless.
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