Brew No.48 Rate: 0/10 ABV: 0% Yeast: WHC Lab Old English yeast Attenuation: 76–80% My attenuation: 0% Yeast aroma: Low ester formation IBU: 40 Ferment: 18–22ºC (Ideally) Recipe: OG: 1055 FG: 1012 ABV: 5.6% Achieved: OG: 1061 FG: 1000 ABV: 0% Notes: – Copy Do again...
Based on Brewing Classic Styles recipe
An attempt at Felinfoel Double Dragon, but with the ingredients I have to hand!
Brew No.42 Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted odd to start, so left it, then after 5 months undrinkable as sour taste took over. ABV: 7.35% Yeast: NBS Ale Yeast Attenuation: 63-73% My attenuation: 82% Aroma: Neutral Recipe: OG: 1065 FG: 1016 ABV: 6.4% Achieved: OG: 1068 FG: 1012 ABV: 7.35% Notes: – Love this beer, Googled a clone recipe. – Recipe said Wyeast London ESB 1968. I used NBS Ale as in fridge – 7.4Kg grain was just manageable – During fermentation bubbled over ...
This is really good