Hi, everyone! This post is the first in two-part series using the Conan strain of yeast that is used to ferment the much sought after IIPA from The Alchemist called Heady Topper. This strain is known for it’s tropical fruit notes and we plan to exploit that in two batches of beer: a mid-gravity base ESB to build up the yeast and a big ass English Barleywine. We procured this vial of yeast from a homebrewer out in Florida through a few back and forth beer trades. Thanks Rob!
Yesterday we brewed the ESB. Since we brewed this primarily to work up a yeast cake, we made a smaller batch (about 4 gallons). No surprises with this batch. The color and clarity looked spot-on, and I can’t wait to taste the fruitiness that this yeast adds! For comparison, click here to read the post on my previous attempt at this beer. As with my previous ESB, the name for this came from how particularly well-suited the spent grain from an ESB is for baking bread. I’ll definitely be baking a few loaves with the spent grain from this batch!
Baker’s Bitter ESB, take 2
Lead Brewer: Juli
- Mash: 155°F for 60 minutes (1.5 qt/lb)
- Final volume: 4-ish gallons
- OG: 1.060
- FG: 1.012
- ABV: 6.3%
- IBU: 40
Grain Bill:
- 8 lb Maris Otter (75.3%)
- 1 lb Munich (9.4%)
- 8 oz CaraPils (4.7%)
- 8 oz Crystal 40L (4.7%)
- 4 oz Crystal 10L (2.4%)
- 4 oz Crystal 60L (2.4%)
- 2 oz Chocolate (1.2%)
Hop Schedule:
- @60 minutes: 1.5 oz East Kent Golding (7.2% AA)
- @30 minutes: 0.5 oz Fuggles (4.4% AA)
- @5 minutes: 0.5 oz Fuggles (4.4% AA)
Fermentation:
- Yeast: Conan Ale Yeast, 1.25 qt starter
- Fermenting at 64°
Miscellaneous:
- @20 minutes: Whirfloc Tablet
- @20 minutes: Servomyces
- @20 minutes: Yeast Nutrient
- Aerated cooled wort for 1 minute with pure oxygen
Bitter Barley 