O.G. 1.049
Brew No.57 Rate: 0/10 ABV: 0% Yeast: WHC Old English Attenuation: 76 – 80% My attenuation: 0% Aroma: Neutral. Low ester Recommended IBU: 30 – 35 My IBU: Recipe: OG: 1065 FG: 1016 ABV: 6.4% Achieved: OG: 1000 FG: 1000 ABV: 0% Notes: . – Recipe said Wyeast London ESB 1968. Do again: N/A
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 ...
Another effort on 4 Barrel, building on successful prior brews. Pale 2 row is actually Root Shoot Genie, white wheat from Proximity. LME is Briess Pale Malt, color 8, early. DME at 15.
On water, the brewery said: “We would use 0.6ml per Litre of AMS in all of our brewing water. We’d also put 0.66g of Gypsum per kg the grist. So essentially, we are edging the water balance towards more sulphate. It’s a ration of roughly 1.5 sulphate to chloride. This is to tighten up the flavour a bit. It’s already a malty and rich beer, it doesn’t need to be made any softer by the water.”
Based on Brewing Classic Styles - Programmer's Elbow