It has been a couple of months since my last brew day and we are running low in the basement fridge.  I decided to make a typical IPA like usual and an ESB which would be lower alcohol and be ready to drink in a couple of weeks. Claire and I visited the Beverage People in Santa Rosa for all of our supplies a couple of weeks ago. I had a package of San Diego Super yeast left over from my last brewing. I made a couple of yeast starters two days before hand.  The first beer went off without a hitch. Everything was spot on with my mash temperature at 152 and mashing out at 170. 

The second beer, which was the ESB was a different story. I was A little distracted during the mashout and ended up getting almost 15 gallons of sweet wart instead of 10 or 11. Thank goodness I have a 15 gallon keg to boil in. So it may turn out to be a little lighter beer, but that is sort of what you want from an English ESB. 

Beer # 95        

Date Feb 12, 2018     

Yeast San Diego Super Yeast 

Grain Bill    

 25 lbs American 2-row      

 2 lbs Crystal 20 malt      

 2 lbs Carapils      

 2 lbs Corn sugar      

Hop Schedule

 10 ml Hop Extract 1h     

 2 oz Centennial 0h 15m     

 2 oz Amarillo 15m     

 2 oz Citra 15m     

 2 oz Simcoe 15m     

 4 oz Citra Dry hop     

 2 oz Simcoe Dry hop     

 2 oz Amarillo Dry hop     
        

Beer # 96          

Date Feb 12, 2018       

 WLP#002 English Ale Yeast with starter 

        

Grain Bill  

 17 lbs English pale malt

 2 lbs Carastan malt 35l 1.050  

 12 oz Golden brown sugar      

 .5 lbs Special roast 50l      

 12 oz Malt extract      

  Hop Schedule

 2 oz Kent goldings 60 min     

 2 oz Kent goldings 30 min     

 2 oz Kent goldings 5 min       

 2 oz Kent goldings 60 min     

 2 oz Kent goldings 30 min     

 2 oz Kent goldings 5 min