Gnasty the Gnome ESB
Brewed: 02/09/2014 Kegged: 02/23/2014
 Next up on SheppyBrew's 2013 goal to have brewed all-grain batches of beer in all 23 of the BJCP categories (see SheppyBrew Styles) was Category 8, English Pale Ale. Of the three beer styles in that category, I decided to go with the biggest and hoppiest, ESB.
As you may know from my blog, Gnasty the Gnome has become a SheppyBrew Brewing assistant and drinking buddy. He is also a Christmas gift designed to help me get over my irrational fear of gnomes. Plus, he is a Chicago BlackHawks fan.
As Gnasty and I have become beer-buddies, we decided to collaborate on a beer recipe. It turns out that Gnomes love English Pale Ales ... especially ESB's and the fact that I had to brew one seemed like reason enough to make this the beer we worked on together.
The beer itself is designed to be a goldish copper color with nice rich English malt flavor and aroma with lots of East Kent Golding hop character. It has a restrained fruity ester flavor, and is medium light bodied and relatively low in alcohol. It is a session beer that both Gnasty and I can enjoy while watching the BlackHawks without worrying about being hung over the next day.
This is the first beer I made with significant water modifications. I used the Beer Smith water profile tool to get my Denver water closer to that of Burton on Trent's. It was a bit scary to be adding that much mineral salts to my brewing water, but Gnasty assured me that there is nothing to be frightened of.
Gnasty and I brewed it together, and it turned out great. The first batch was a bit darker in color than I imagined. It was also more malt-forward and didn't finish quite as bitter as I thought it would. It could also probably use more hops. But it still turned out great.
I took out the dark Blackprinz malt in Batch 2 to get a lighter color beer. I moved around the hop additions to get a bit more hop bitterness and flavor.
Follow any updates to the Beer on the Gnasty label on my blog: http://blog.ericshepard.com/search/label/Gnasty
| Gnasty the Gnome ESB --- Batch 2 |
| Style |
|
Extra Special/Strong Bitter (English Pale Ale) |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.057 SG |
|
Estimated FG |
|
1.013 SG |
| Recipe Bitterness |
|
48.2 IBUs (Rager) |
|
Alcohol by Volume |
|
5.7 % |
| BU : GU |
|
0.852 |
|
|
|
|
| Recipe Color |
|
8.4 SRM |
|
|
|
|
| Measured OG: |
|
1.056
|
|
Measured FG: |
|
1.011 |
| ADF: |
|
80 |
|
Measured ABV: |
|
5.9 |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 15.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 6.00 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
2 |
- |
| 3.00 g |
Chalk (Mash 60.0 mins) |
Water Agent |
3 |
- |
| 1.00 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
4 |
- |
| 10 lbs 4.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
5 |
93.2 % |
| 8.0 oz |
Crystal, Medium (Simpsons) (55.0 SRM) |
Grain |
6 |
4.5 % |
| 4.0 oz |
Crystal, Dark (Simpsons) (80.0 SRM) |
Grain |
7 |
2.3 % |
| 0.500 oz |
Goldings, East Kent [6.30 %] - First Wort 90.0 min |
Hop |
8 |
13.5 IBUs |
| 0.500 oz |
Magnum [14.70 %] - First Wort 90.0 min |
Hop |
9 |
31.6 IBUs |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
10 |
- |
| 0.750 oz |
Goldings, East Kent [6.30 %] - Boil 5.0 min |
Hop |
11 |
3.1 IBUs |
| 1.0 pkg |
Dry English Ale (White Labs #WLP007) [35.49 ml] |
Yeast |
12 |
- |
| 1.500 oz |
Goldings, East Kent [5.80 %] - Dry Hop 5.0 Days |
Hop |
13 |
0.0 IBUs |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 13.75 qt of water at 163.7 F |
152.0 F |
60 min |
Batch sparge with 2 steps
(1.76gal, 3.88gal) of 168.0 F water
Recipe Notes
Decided on water
additions by starting with getting Denver Water profile to Burton on Trent and
then reducing.
Final: Ca=169,Mg=26,Na=29,SO4=365,Cl=23,HCO3=178
Brewing Record
| Brew Date: |
|
2/9/2014 |
|
Strike Temp: |
|
170
|
| Mash Temps: |
|
154 (maybe up to 155). Down to 149ish.
|
| Pre-boil OG |
|
1.046 (1.046 SG) |
|
Pre-boil Vol |
|
7.5 (7.76 gal) |
| Actual Mash Efficiency |
|
83% |
|
Pitch Temp |
|
60 |
| Fermentation |
|
|
|
|
|
|
Day 1: 60
|
| Day 2: 63 |
| Day 4: 68 just about done. |
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