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Author Topic: Programmer's Elbow - ESB  (Read 4601 times)

Offline Chris Craig

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Programmer's Elbow - ESB
« on: March 16, 2012, 09:00:56 PM »
This recipe came from the book Brewing Classic Styles in the Extra Special Bitter category.

I'll be brewing this at the (1st Annual?) Mash Occur.

Recipe: Programmers Elbow
Brewer: Chris Craig
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)

Recipe Specifications
--------------------------
Boil Size: 13.48 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal  
Bottling Volume: 11.00 gal
Estimated OG: 1.056 SG
Estimated Color: 8.6 SRM
Estimated IBU: 42.5 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
21.50 lb              Pale Malt, Maris Otter (3.0 SRM)         Grain         1        93.5 %        
1.00 lb               Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         2        4.3 %        
0.50 lb               Caramel/Crystal Malt - 100L (100.0 SRM)  Grain         3        2.2 %        
3.00 oz               Northern Brewer [9.00 %] - Boil 60.0 min Hop           4        42.5 IBUs    
2.00 oz               Fuggles [4.40 %] - Boil 0.0 min          Hop           5        0.0 IBUs      
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         6        -            


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 23.00 lb
----------------------------
Name                Description                             Step Temperat Step Time    
Mash In             Add 7.4 gal of water at 163 F           152 F         60 min        

Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.53gal, 4.53gal) of 168 F water
Notes:

Offline Chris Craig

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Re: Programmer's Elbow - ESB
« Reply #1 on: March 20, 2012, 11:34:37 AM »
I fermented half of this with S-04 and half with Wyeast 1968.  Both are in the ferm chamber at 19C.  I made a starter for the 1968, but the S-04 took off about 8-12 hours sooner.  

Interestingly, the S-04 version is much lighter in colour than the 1968 version.  I'm not sure what that's all about.

Offline Kyle

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Re: Programmer's Elbow - ESB
« Reply #2 on: March 20, 2012, 01:13:42 PM »
I find beers fermented with S-04 generally look lighter than expected during fermentation due to the high amount of yeast in solution. Once fermentation is done, it settles out.
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Fermenting: --
Conditioning: --
On Tap: --

Offline Chris Craig

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Re: Programmer's Elbow - ESB
« Reply #3 on: March 20, 2012, 01:44:56 PM »
Quote from: "Kyle"
I find beers fermented with S-04 generally look lighter than expected during fermentation due to the high amount of yeast in solution. Once fermentation is done, it settles out.


Interesting. I'll have to keep an eye on it.

Offline Chris Craig

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Re: Programmer's Elbow - ESB
« Reply #4 on: March 30, 2012, 05:51:12 PM »
Sonofabitch!  The 1968 version only fermented down to 1.040 from 1.059!  Stirred it up gently and put it back in the chamber.  The S04 version fermented nicely down to 1.014.

Offline Richard

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Re: Programmer's Elbow - ESB
« Reply #5 on: March 30, 2012, 05:53:16 PM »
Quote from: "ChrisCraig"
Sonofabitch!  The 1968 version only fermented down to 1.040 from 1.059!  Stirred it up gently and put it back in the chamber.  The S04 version fermented nicely down to 1.014.


Damn... I'd make a new starter and re-pitch that one. Did the sample taste messed up at all?
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Offline Chris Craig

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Re: Programmer's Elbow - ESB
« Reply #6 on: March 30, 2012, 06:31:53 PM »
No, it tasted fine.  A bit sweet obviously, but it smelled fantastic!

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Re: Programmer's Elbow - ESB
« Reply #7 on: March 30, 2012, 07:18:16 PM »
I decided that since it fermented down 20 points already, I'd finish it with US-05.  Something neutral.  I didn't want to take 2 days to make another starter, and I didn't want to use S-04. Hopefully it tastes like beer in the end :)

Offline Richard

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Re: Programmer's Elbow - ESB
« Reply #8 on: March 30, 2012, 07:20:55 PM »
I'm sure it'll be fine - good, safe choice.
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Offline brew

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Re: Programmer's Elbow - ESB
« Reply #9 on: March 30, 2012, 07:52:39 PM »
Curious - when you divided it up between the two fermenters, did you end up with the first half of wort from the kettle in one fermenter, and the second half in the other? I notice on my stout that the first half seemed darker and the second half definitely had a lower OG, so I poured about a gallon and a half back and forth between the two fermenters before adding any yeast - seemed to make both more equal... weird I think...
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Offline Chris Craig

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Re: Programmer's Elbow - ESB
« Reply #10 on: March 31, 2012, 07:40:08 AM »
Quote from: "brew"
Curious - when you divided it up between the two fermenters, did you end up with the first half of wort from the kettle in one fermenter, and the second half in the other? I notice on my stout that the first half seemed darker and the second half definitely had a lower OG, so I poured about a gallon and a half back and forth between the two fermenters before adding any yeast - seemed to make both more equal... weird I think...


That is strange. I filled one carboy, then the other.  Mine were both the same colour yesterday when I went to keg them. I can't imagine the OG would have been different.  I wonder why that is...

Offline JohnQ

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Re: Programmer's Elbow - ESB
« Reply #11 on: March 31, 2012, 07:52:11 AM »
Guessing...

Suspended hot break picked up from the bottom of the boil kettle that would not be equal in the 2 fermenters if filled sequentially, it would have fallen out of suspension and they would have equalized during the ferment with more trub in one than the other.  Like I said, just a guess.

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Offline Chris Craig

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Re: Programmer's Elbow - ESB
« Reply #12 on: March 31, 2012, 08:38:11 AM »
I would agree if I had used an immersion chiller, but I used a CFC.  I'm not sure there would be much of a difference.  It wasn't discernable in the carboys in any case. Brew used a CFC as well.

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Re: Programmer's Elbow - ESB
« Reply #13 on: March 31, 2012, 09:14:16 AM »
I think it would be the reverse...Hot break is sitting on the bottom of the kettle at the time the cfc starts up...you start draining and there's a whole bunch of it in the first few minutes making it through the SS hose or getting picked up off the bottom....as things progress, the amount of hot break near the pickup is diminished because it's been picked up and by the end of the drain it's running clear.
A bit like when you have some sediment at the bottom of the keg and every time you open your tap you get a small blast of sediment, but then it goes clear...if you didn't stop pouring, but poured two glasses then the second glass would be clear and the first glass cloudy.  Still just guessing, but the more I talk, the more I believe myself...there's something new.

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I'm on the 12 step program...
I'm on Step 1 - I've admitted I have a problem...and if you're reading this, so do you!

On Tap: 1. MT; 2. PartiGyle Barley Wine; 3. MT; 4. MT; 5. Obiwan Kanobe 6. Pollen Angels TM Base; 7. MT  8. MT
Visiting Taps:
Travelling: Vienna Pale @ RB's; NB55 @ Fakr's
Recent Visitors: CMC Graham Cracker Brown, Fakr's Warrior AGDTDiPA; Brew's SNPA; Brew's C^3, Fakr's Stout
In the BH's: 1. Empty 2. WW, STILL! 3. Empty
Aging: Lots and Lots of Mead for Samples

Offline Chris Craig

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Re: Programmer's Elbow - ESB
« Reply #14 on: April 11, 2012, 07:10:33 PM »
Well, I'm about half-way through the keg of S-04.  This stuff is awesome!  I fermented at 19C (beer temp, not air temp), and I don't get any banana flavour at all.  

The one with 1968 that stalled, has finished.  I used a packet of US-05, and that did the job.  I'm guessing my starter wasn't good enough.  Despite having been clearing (with gelatine) for 2 days, it's pretty murky.  Tastes pretty good though.  I can definitely taste the 1968.  It doesn't seem as malty as the S-04 version though.  

Either way, it's good stuff.  I'll be making more of this for sure.

Next...an APA (half with ringwood, and half with US-05)