Monday, January 9, 2012

ESB drinking, English Barleywine Bottling and Centennial Blonde Brewing

Catching up on what happened over the Christmas holiday.  I decided to bottle my Barlywine instead of kegging it.  OG for the Barlewine was 10.94 and FG was 1.020 which will give it an ABV or about 9.8%.  I plan on my first tasting of it the first week of March.

I finished off the APA I had which freed up one of the taps for my ESB.  The ESB is a good, balanced beer.  The hops give it a little bit of an earthy taste but it is still very smooth.

I also brewed my Centennial Blonde Ale.  The recipe is:

  • 7 lbs. - Rahr 2-row
  • 8 oz. - Aromatic Malt
  • 8 oz. - White Wheat Malt
  • 4 oz. - Crystal 20L
  • 0.5 oz. - Centennial Hops @ 60min.
  • 0.5 oz. - Centennial Hops @ 30min.
  • 0.5 oz. - Cascade Hops @ 20min.
  • 0.5 oz. - Cascade Hops @ 5min.
  • Wyeast 2565 Kolsch Yeast
I mashed in at 150F for 75 minutes and boiled for an hour.  OG was 1.044 which was pretty close to  what I expected it.  Here is a picture of the boil with about 10 minutes left which is why the wort chiller is in the pot.
I fermented at 57F which is near the low end for the Kolsch yeast.  I wanted this to be closer to a lager than an ale in taste.  I plan on kegging this next weekend.  I'm also planning on rinsing off the yeast cake and brewing an Altbier the weekend after next and then maybe a Kolsch after that sometime.