A good fit of an ESB with flavor complexity, keeping to English ingredients yet not too specific that the LHBS will carry them stock. Oats for a silky mouth feel. Keeping the ABV low for session-ability. Dry yeast because I won't have time to prep a starter. BIAB.
I added a tbsp of 5.2 because the pH was pretty low (too acidic) hoping to raise it. I would prefer not to do that in the future. I think the hop utilization is a bit low using the BIAB bag for hops.
Kegged this evening. Force carbed 30PSI for about 2 minutes. Served at 7PSI. It's good, maybe not awesome, but the bread notes are coming through. Maybe could use a touch more caramel.
Racked to secondary on Tues 11 Oct. Very thin krausen ring. Thick flocculant yeast bed (S-05). Only lost maybe 2 fl oz of liquid. Gravity was 1.020 to 1.022. Taste- malt forward. Rather thick bodied. Hop bitterness was barely present. Could probably go with 33 to 50% more next iteration. Mainly bread and caramel notes.
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