Old English Strong Ale AKA Holiday Cheer
Batch sparge #3!
9.5 lbs English Maris otter
.5 lbs simpsons dark chocolate
.25 lbs simpsons medium crystal
. 25 lbs fawcett pale choc malt
Hops/ adjuncts
1 lb corn sugar 60 min
1 oz east kent goldings 60 min
1 oz east kent goldings 20 min
1 oz styrian goldings flame out
Wyeast neo Brit from mild bottled tonight instead of London esb # 1968
Mash in 3.5 gallons strike 162 degrees
60-70 minutes depending on temps, looks like 151.9 at first, drooped to 150.8- mash in 9:15pm, mash for 70 minutes
Mash out 9:25pm, with 1.5 gallons 195 degree water, vorlouf, emply 1st runnings into kettle .
Add 3.5 gallons 185 degree water, vorlouf, empty into kettle
Stuck sparge uggh 1st ever
Boil 11:05
Hops & corn sugar 11:08
Hops#2 11:45
last hops 12:10 at flame out
Chill to low as possible, pitch onto cold yeast- a first
OG came in at 1.053、back to fly sparging, this was horrible effficiency. I will stick to batch sparging for lower gravity beers.
Decanted yeast cake by pouring some into mason jars and some into sink. Pitched onto yeastcake at 12:50am
Resting comfortably with the Maple Ale
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