In between studying for my Hunting License exam I bottled the ESB I made a couple weeks ago. Final gravity was right around 1.010, making this a strong 6.5% ale. My wife is due any time now so my home brewing is going to be put on hiatus until further notice.

This is one for the road.

A basement full of fermented goodness.

The mead is finished enough I am happy considering how horribly stuck it was for over a week. The gravity read at 0.998 (12.3% ABV) and though it could probably drop a few more points and maybe it will, but now I am going to ignore it for the next several months.

My ESB is also finished and I am unsure if I need to rack it to prevent it from going any lower. Its gravity 1.010 (6.4% ABV). I think I will ignore this one for several weeks.

And the wine is also done. The final gravity 1.000 and I think I am going downstairs to bottle it now.

I love making beer almost as much I love drinking it. I may have said it about the previous beer I made, but this one really is going to be the last one I make for the next several months. The kid is coming very soon and I am realistic about my ability continuing my hobbies with the newborn around. I am not complaining, just stating a fact.

One for the Road English Pale Ale

Grains/Adjuncts

• 8.5 lbs Pale Ale Malt
• 4 oz Grapenuts
• 4 oz Oatmeal, flaked
• 4 oz Toasted 2-Row and Oats
• 2 oz Maple Syrup @ 5 minutes

Hops/Herbs

• 1.0 oz Fuggle @ 45 min
• 0.5 oz Fuggle @ 30 min
• 0.5 oz East Kent Goldings @ 20 min
• 0.5 oz Fuggle @ 10 min
• 0.5 oz East Kent Goldings @ 5 min

Misc

• 1 tsp Yeast Nutrient @ Flame out
• 1/2 tsp Irish Moss @ 10 minutes (for clarity)
• Nottingham Ale Yeast

Procedures

• Unconditioned malt, milled once
• Brew-in-a-Bag
• Single Step Mash, ~156F-158F, 70 minutes, 4.5 gallons
• Sparge, 1.5 gallons, 170F
• 60 minute boil
• No chill

Beer Profile

• Batch Size – 4.5 gallons (Ended up being around 3.5 gallons)
• Actual OG: 1.059 (Eff: 75%), Estimated FG: 1.012 (6.5% ABV)
• IBU – ~31