Dave's Dreaded ESB Ale
Start Brew Date 02/15/97
Beer Log Closed 03/26/97
Dave's Dreaded ESB Ale is bottled.

Beer Cam
3/07/97 8:00PM

 Dave's Dreaded ESB Ale. This is our first attempt at an all recipe brew. We had lots of fun brewing this batch and everything seemed to run smoothly. Bayne ran the brew while Brian, Kari, and I bottled Dave's Dreaded Honey Brown and transfered Dave's Dreaded Honey Wheat.

Credits -

  • Master Brew Overseer - Dave Dixon
  • Brewmeister - Bayne Schulstad
  • Assistant Brewmeister/Bottling - Brian Lewis
  • Bottling Supervisor - Kari Schulz

Updated 03/07/97 5:00PM -
Bottled 50 bottles of ESB. Looks and taste great flat. Should be a great tasting brew.

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

"Dave's Dreaded ESB Ale"

 

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Dave's Dreaded ESB Ale Online Beer Log -

OG: Hydrometer reading is 1.044
FG: Hydrometer reading is 1.005
Alcohol
Content		 5.5 by Volume
1. Sterilized all Equipment used.
2. Started boil at 5:35PM with 7 gallons of water.
3. Added bag of grains -
  • 10 oz. - Crystal Malt (60lv)
  • 6 oz. - Roasted Barley
  • 4 oz. - Chocolate Malt

Heat water with grain bag to 150° and keep under 170° for 20 minutes. Dipping the grain bag like a tea bag every so often.
4. Removed bag at 165°. 6:35PM
5. Hard boil achieved at 7:06PM. Added the following -

Midwestern Light Malt Extracts (liquid) - 6lbs.
Northern Brewers Hops - 0.75 oz.
6. 7:36PM - Added Nothern Brewers Hop - 0.75 oz.
7. 7:51PM - Added Irish Moss clarifier - 1/2 tsp (rounded).
8. 8:06PM - Finished boil removed head from wart.
9. Temperature is over 210°.
10. 8:06PM - Added Cascade Hop for finishing - 1.00 oz. steep for 10 minutes.
11. Cool wart down to 60° at 8:55PM
12. Rack liquid into the primary fermenter. Splashing the liquid to inject oxygen.
13. Pitch 2 packages of Dorch Ale Yeast (dry) at 9:12PM. Let settle into liquid.
14. Mix yeast into liquid at 9:14PM.
15. Take Original Gravity hydrometer reading 1.043.
16. 9:15PM - Close lid on primary and place in the garage which is at 63° on the floor.
17. 02/18/97 8:00PM - Major activity in primary. Yeast crust has formed and the beer is working.
18. 02/27/97 6:00PM - Moved from Primary to Secondary
19. 03/07/97 - Moved beer to bottling buckett. Bottled honey wheat beer yielding 48 bottles of beer.
20. 03/26/97 - Beer was good. Beer log is closed.
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