Atlantic Bitter - ESB
This ESB is inspired by Propeller Brewing's ESB. I couldn't find a definitive clone recipe so I just improvised. It doesn't taste much like the target beer, but is very delicious. I ran out of Willamette hops so I skipped the dry-hop addition, and I think I swapped some of the willamette for warrior for the late hop additions, but forgot to record exactly what.
If I were to do it again, I would mash at a higher temp (155-156f) to get more residual sweetness and a fuller body. I would also swap the Crystal 40 to 60.
PS: Sorry for the crappy formatting. Using BeerAlchemy and couldn't get the typical ProMash-type output.
Selected Style and BJCP Guidelines
8C-English Pale Ale-Extra Special/Strong Bitter
Minimum OG: 1.048 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 30 IBU Maximum IBU: 50 IBU
Minimum Color: 6.0 SRM Maximum Color: 18.0 SRM
Wort Volume Before Boil: 6.75 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.10 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.10 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.043 SG Expected OG: 1.053 SG
Expected FG: 1.015 SG Apparent Attenuation: 70.5 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 37.8 IBU Expected Color (using Morey): 15.4 SRM
BU:GU ratio: 0.71 Approx Color:
Mash Efficiency: 78.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF
Ingredient Amount % MCU When
UK 2 Row (Marris Otter) 8lb 10oz 86.3 % 4.7 In Mash/Steeped
US Caramel 40L Malt 8.00 oz 5.0 % 3.6 In Mash/Steeped
Belgian Aromatic Malt 6.00 oz 3.8 % 1.3 In Mash/Steeped
UK Chocolate Malt 4.00 oz 2.5 % 20.5 In Mash/Steeped
UK Wheat Malt 4.00 oz 2.5 % 0.1 In Mash/Steeped
Variety Alpha Amount IBU Form When
US Warrior 15.2 % 0.60 oz 33.4 Loose Pellet Hops 60 Min From End
US Willamette 4.8 % 0.50 oz 4.4 Loose Pellet Hops 15 Min From End
US Willamette 4.8 % 0.50 oz 0.0 Loose Pellet Hops At turn off
US Warrior 15.5 % 0.25 oz 0.0 Loose Pellet Hops At turn off
US Willamette 4.8 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
Ingredient Amount When
Whirlfloc Tablet 1.00 oz In Mash
White Labs WLP005-British Ale
Target Profile: Burton-On-Trent (UK)
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 251 Total Magnesium (ppm): 9
Total Sodium (ppm): 14 Total Sulfate (ppm): 588
Total Chloride(ppm): 26 Total Bicarbonate (ppm): 123
Mash Type: Full Mash
Schedule Name: Single Step Infusion (152F) 60 Minutes w/ Mash Out
Step Type Temperature Duration
Rest at 152 degF 60
Raise to and Mash out at 170 degF 10
Hi bendit, I've been brewing a Propeller inspired ESB for a while now too. I'll post more details later since I'm out on my phone now.
FYI they use Ringwood yeast. I haven't used Ringwood yet but I've used wyeast London ESB and it was awesome.
Ok, for comparison, here is my running Propeller ESB "clone". Every time I brew I end up tweaking something. I really just aim to brew a great ESB and don't necessarily follow my clone recipe to the T. I personally use flaked barley instead of flaked wheat but I've read somewhere that Propeller uses flaked wheat. I'll also experiment with different yeasts. My next brew will probably be a little more bitter and lighter in colour since mine usually comes out on the darker side (may be a result of my system). Also, they may treat their water but it certainly isn't on the Burton level. My water additions are more like London levels but I may add more sulphates next time (like 200ppm).
Recipe: Propeller ESB Clone
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Boil Size: 28.0 l
Post Boil Volume: 24.0 l
Batch Size (fermenter): 22.0 l
Bottling Volume: 20.0 l
Estimated OG: 1.055 SG
Estimated Color: 16.4 SRM
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
4400.0 g Pale Malt (2 Row) US (2.0 SRM) Grain 6 87.8 %
300.0 g Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 6.0 %
120.0 g Chocolate Malt (450.0 SRM) Grain 8 2.4 %
110.0 g Wheat, Flaked (1.6 SRM) Grain 9 2.2 %
80.0 g Caramel/Crystal Malt -120L (120.0 SRM) Grain 10 1.6 %
18.0 g Warrior [15.00 %] - Boil 60.0 min Hop 11 31.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
25.0 g Willamette [5.50 %] - Boil 15.0 min Hop 13 7.9 IBUs
15.0 g Willamette [5.50 %] - Aroma Steep 10.0 m Hop 14 0.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 15 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 5010.0 g
Name Description Step Temperature Step Time
Saccharification Add 30.9 l of water at 69.8 C 66.7 C 75 min
Fermentation: pitch at 65F, let rise to 68F and hold for the remainder of fermentation.
Great to compare! They're not too different.
I made the following tasting notes from mine: Too clean (yeasty), too roasted (chocolate malt), not enough hop aroma.
I was planning on trying it again this fall with Ringwood yeast, a touch less chocolate malt, and a bigger flavor hop addition. Although now that I am writing this I am realizing that just the yeast change alone might make all the flavours align properly.
Just looked up Ringwood and noticed that it's the same strain as WLP005. Maybe I'll use a more traditional ESB strain to get the fruity esters I was missing.
Yeah I find the yeast to be a big part of any ESB and one reason it's hard to nail. I'm going to brew this again soon and I'll follow up with my results as well.
looking at my notes, I think my I fermented on the cool side, which probably inhibited a lot of the yeast character that's needed.
I just did up a starter of 005, I'm going to brew your recipe.
Any problems with diacetyl? I heard it's similar to ringwood which can be a diacetyl bomb.
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