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Fall ESB

September 13, 2013

Time to brew now that I’m back with the brewing equipment.  Going to go to the old standby, but intentionally tilting to the malt-balance side of the Chloride:Sulfate ratio (i.e., emphasizing chlorides).


  • Substituted 4 oz. Kent Goldings with 1 oz. Millenium (@15.9%) & 0.5 oz. Goldings (@~6.5%)


Pre-treating water with slaked lime and CaCl2, not balancing with Gypsum in the mash.

BeerSmith Recipe / Brewsheet

Brew Day

  • No Whirlfloc
  • Hurry => ran off to fermenters at full open after letting rest for only ~15 minutes after finishing cooldown
  • 1 minute oxygenation in both
  • 62 F keezer overnight, then steady 68 F
  • Slaked lime with CaCl2 overnight in full 1/2 bbl keg
  • No additional CaCl2 in the mash (no additions whatsoever in the mash)
  • Slow lauter – 1.5 hours – (need a long tube, not just intact)

Fermentation & Kegging

Kegged the first 5 gallons after ~1 week fermenting.  It was really cloudy due to not having whirlfloc and not giving it time for the trub to really compress into a tight cake, but I wanted some beer!

After researching post-boil fining, I settled on adding some gelatin to the keg.  I would have rather done it to the fermenter to leave the gunk behind there, but I thought I’d give it a test with what was kegged before adding it to the remaining fermenter.  After a few days, things really cleared up until the beer was coming out pretty bright.  I decided that was good enough evidence to add gelatin to the remaining fermenter.

After reading that the effectiveness of gelatin is improved by adding it to very cold beer, I crashed my remaining fermenter after 2+ weeks (probably >2 weeks, <2.5) for a couple days to get everything to settle, then added the gelatin (according to the process here gleaned from several other blogs).  After letting this sit for another 3 days or so, I racked to the keg.  Unfortunately the trub was really loose.  I think this is just from the stuff that was precipitating from gelatin, but figured I was still better off than I was with the other fermenter so I went ahead.

As of writing, the beer from the second keg is still a little cloudy, but it continues to clear up.  I’m probably about half way through the keg now, so I think all in all, whirlfloc is a better match to my process than gelatin.


Right on!  It turns out that the Cl:SO4 ratio is the key to the characteristic I really like in my ESBs (i.e., malty with a “softness”).  I’m thinking I’ll try this out as my characteristic brewing feature for a range of beers and see how it turns out.


From → Ale, All-Grain, Brews

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