Bloody Brit

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Bloody Brit By erway An ESB of about 5% abv and 45
9 lbs. Marris Otter pale malt 8 oz. torrefied wheat 4 oz. Cara-Pils 12 oz. British 90L crystal 2 1/4oz. Amarillo pellets (7.1% AA) 1 oz. goldings (5% AA) pellets 1 1/4oz. goldings whole 1/2 tsp. Irish Moss Wyeast 1028 with a 3 day 1½ pint starter

I did dough-in with a step mash but I’m just going to give a good infusion guideline. If you’d like my step/decoction guidelines then drop me a message.

-Add grains to 10 qts. of 167F H2O to get a saccarification temp of 154. hold for 90 min.

-Add 5 qts boiling H2O for mash-out. Stir aggressively and hold for 10 min.

-Lauter at a rate of 1-1.5 qts/min.

-Batch sparge with 14.5 qts of 168F H2O. Stir aggressively and hold for 10 min. Lauter.

-At this point you should have 7 gallons so begin your boil.

-Boil for 90 min.

-Boil an oz. of both the Amarillo and the EKG.
-Boil 1/2 oz of each for 15 min.
-Boil 1/2 tsp. Irish Moss for 10 min.
-Boil 1/2 oz of each for 3 min.
-Bring to 75F ASAP and pitch the starter.

Ferment in primary @ 68 for one week, then in secondary with 1/4 oz of both Amarillo and EKG dry hops for three weeks.

Prime with 1 cup M&F lite DME.

*One of my favorite combinations of hops now-a-days is EKG and amarillo. I believe the soft citrus and mango of the Amarillo works well with the floral flavor and aroma of EKG. If you don’t agree then, by all means, change it to your liking. I think the grain bill is pretty damn near perfect though so... don’t fucking change a thing!!!

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