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bhondorp · 02-21-2013, 01:17 PM

Bottled yesterday, I'm really excited for this one!

The color was lighter though, more akin to what beersmith predicted. Bummer. Any ideas why? I used almost all British crystals and MO (also got rid of a bit (1 ounce) of American C120). Would a dash (0.5-1oz) of British chocolate for color hurt this recipe? Anyways, no worries it's delicious (even warm and flat out of the hydro sample).

Thanks Brian!

-Brian

P.S. your recipes are bomb, I can't decide which one of them to do next!

KingBrianI · 02-21-2013, 03:22 PM

Quote:

Originally Posted by bhondorp

Bottled yesterday, I'm really excited for this one!

The color was lighter though, more akin to what beersmith predicted. Bummer. Any ideas why? I used almost all British crystals and MO (also got rid of a bit (1 ounce) of American C120). Would a dash (0.5-1oz) of British chocolate for color hurt this recipe? Anyways, no worries it's delicious (even warm and flat out of the hydro sample).

Thanks Brian!

-Brian

P.S. your recipes are bomb, I can't decide which one of them to do next!

A lot of things could cause the lighter color like the particular batch of crystal malt you used, the intensity of your boil, lighting, and the presence of yeast in the sample. If you decide to make it again, adding a touch of chocolate malt would give you a little color without much flavor. It's something I do in lots of my beers and works really well.

**hogwash** · 02-22-2013, 10:56 AM

Just brewed this yesterday. I used Wyeast London ESB yeast with target mash temperature of 152*. I ended up a little low at 150*, hopefully it won't dry out too much. Looking forward to trying it!

Oh, and I also almost doubled the aroma hops, used 12 grams of each just because that's how much was left in my packet of EKG after measuring out the FWH & the 20 minute so I matched it with the fuggles. This is my first time FWH'ing too.

**martiniw2olives** · 02-24-2013, 04:39 PM

I brought a six pack of this to a luncheon yesterday. Two of the ladies there claimed that they didn’t like beer much and only drink Coors Light when they do. They proceeded to drink all six beers and was amazed at how good it was. This was a defining moment in my brewing career. Thanks KingBrian!

KingBrianI · 02-24-2013, 04:43 PM

Quote:

Originally Posted by martiniw2olives

I brought a six pack of this to a luncheon yesterday. Two of the ladies there claimed that they didn’t like beer much and only drink Coors Light when they do. They proceeded to drink all six beers and was amazed at how good it was. This was a defining moment in my brewing career. Thanks KingBrian!

**PhelanKA7** · 02-24-2013, 04:47 PM

Quote:

Originally Posted by hogwash

Just brewed this yesterday. I used Wyeast London ESB yeast with target mash temperature of 152*. I ended up a little low at 150*, hopefully it won't dry out too much. Looking forward to trying it!

Oh, and I also almost doubled the aroma hops, used 12 grams of each just because that's how much was left in my packet of EKG after measuring out the FWH & the 20 minute so I matched it with the fuggles. This is my first time FWH'ing too.

This is obviously just a matter of personal taste but I actually prefer my ESBs a little on the lighter bodied side. This makes the requisite low carbonation profile seem more "peppy" and more easily digestible. There's nothing worse than an undercarbed, lightly hopped pint of malt IMHO. If I wanted that I would just drink a Budweiser Black Crown

jl_ghs316 · 02-25-2013, 07:05 PM

I brewed this a few months back and it was my second kegged beer. I am not really sure why, but it tasted incredibly yeasty. I racked off of primary and secondary. When I dumped the last half of the keg, there was not a considerably amount of yeast left in the bottom. Not really sure what I did wrong. Besides tasting like liquid yeast, it did taste alright though. I think I will personally stick with Orfy's Hobgoblin clone as it is exactly my type of beer. Might give this one a rebrew in the future though.